Menu

Dinner Tuesday 3rd March

Starters

Cornish mackerel with grilled baby squid, pickled cucumber and bonito cream

Soft poached bantam egg with oak smoked haddock, new potatoes, leeks and kale

Roast foie gras with golden turnips, pain d’épices and quince

Dorset crab linguine with agretti, spring onions, parmesan and Tuscan olive oil (+ £5.00)

Jerusalem artichoke soup with crisp chicken wings, venison scotch egg and chestnuts

Warm salad of winter heritage beets and radishes with pomegranate, barbeque dressing and ewe’s curd

Caramelised veal sweetbreads with ricotta gnudi, artichokes, pine nuts and raisins

Mains

Roast guinea fowl with risotto of new season ramsons, chanterelles, parmesan and spring truffle

Loin of Cornish cod with St Austell mussels, celeriac choucroute, pancetta and agretti

Wild sea bass with brown shrimps, pearl barley, purple sprouting broccoli and roasting juices (+ £6.50)

Caramelised suckling pig with creamed potato, king cabbage, roast parsnips and burnt orange

Haunch of fallow deer with gratin dauphinoise, pumpkin, horseradish and salsify

Corn fed duck and croustillant with Tokyo turnips, artichokes and quince

Ravioli and salad of delice pumpkin with cauliflower, Castelmagno and black olive

Desserts

Chocolate pavé with Seville orange ice cream, hazelnuts and earl grey

Rhubarb crumble soufflé with rhubarb ripple ice cream

Crème fraîche tart with lime and passionfruit

Burnt vanilla cream with canelé, quince and Sauternes

Warm financier with roast pear, beurre noisette and ginger

Sorbet: grapefruit, clementine and rhubarb

Cheese from the board (+ £5.00)

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£47.50 for three courses

Coffee: £3.95. Mineral water: £3.95. Filtered water: complimentary

A discretionary gratuity of 12.5% will be added to the total bill.

Please advise us of any dietary requirements. Whilst we do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen free.