dressed with a granola crumb £6.95
with roasted Jerusalem artichoke purée and savoy cabbage £9.25
with a chard cucumber salad, a clementine and brown shrimp set hollandaise £9.95
with an apple and chilli jam, a pear and ginger gel and compressed tomatoes £12.50
with goat’s cheese crumb, sage oil and pickled walnuts £8.25
with a fricassee of wild mushrooms, roasted shallots and fondant potato £28.00
on a confit of shredded duck and vegetable hotpot £21.50
with stuffed cabbage, white pudding, smoked garlic pomme purée and a thyme jus £19.95
with white bean and chorizo £20.95
with forest mushrooms covered with a lattice of light puff pastry with Beurre Blanc and vegetables £17.95
Selection of Seasonal Vegetables or New Potatoes or Triple Cooked Chips,Sweet Potato Fries or Garlic Mushrooms £3.25 per portion
with chocolate soil, cinder toffee crumb and liquorice ice cream £8.00
with a warm port sabayon ginger crumb and yogurt sorbet £8.00
made from wild cocoa bean chocolate in an orange and chocolate sable tart £8.00
£8.00
£6.95
A selection of fine cheeses served with celery, grapes and crackers £8.95
with vegetable crisps
served with apple chutney
with a lemon mayonnaise
served with a cheese sauce
with triple cooked chips, grilled tomato and peppercorn sauce (supplement £3.25)
served with a tomato and bean cassoulet and basil oil
with colcannon potatoes, braised red cabbage and beurre blanc sauce
served with sautéed spinach and chestnuts
with a vanilla custard
served with hazelnut and toffee sauce
with fruit compote and a lime shortbread sauce
with biscuits, grapes and celery (supplement £2.50)
served with a raspberry vinaigrette and olive tapenade
with homemade tartare sauce and a pea cress salad
served with a tomato and basil gel
served with parmentier potatoes, courgette ribbons, mushroom and stilton cream sauce
with a roasted pepper risotto and tenderstem broccoli
served with new potatoes, sun blushed tomato crust, wilted spinach and mixed bean ragù
with a tomato coulis and mixed leaf
with a lemon and orange compote
served with hot fudge sauce
with vanilla crème anglaise
with biscuits, grapes and celery (supplement £2.50)
with Caesar salad and anchovies
served with frisée salad, toasted pine nuts and caper dressing
with Yorkshire pudding and a thyme jus
served with a leek and mustard sauce
with sage and onion stuffing and a thyme jus
served with a parsley cream, Thanet new potatoes and runner beans
with balsamic roasted cherry tomatoes and a coriander salsa
served with minted berry compote
with honeycomb crumb and Chantilly cream
served with a mango and pineapple compote
with biscuits, grapes and celery (supplement £2.50)