Menu

Dinner Sunday 7th February 2016

Starters

Raw Isle of Orkney scallops with blood orange, English wasabi and artichoke cream (+ £6.50)

Coppa con collo with roast pumpkin, spiky artichokes, pickled walnuts and semi dried muscat grapes

Warm salad of thornback ray, smoked eel, golden beets, horseradish and apple

Cep and three cornered garlic soup with black truffle, ricotta and warm gougeres

Roast woodcock with baked potato agnolotti, shaved cauliflower, marjoram, raisins and pine nuts

Cornish mackerel, grilled baby squid, calcot onions, lovage and Amalfi lemon gremolata

Home cured bresaola with poached Bantam egg, jerusalem artichoke and chanterelles

Mains

Loin of Cornish cod with razor clams, shimeji broth, grilled king cabbage and lardo

Roast shoulder of suckling pig with kabocha squash, creamed potato, cavolo nero, chilli and garlic

Chargrilled monktail with butter roasted cauliflower, fondue of leeks and truffle (+ £6.50)

Roast Aylesbury duck with swede, ceps, puy lentils, rainbow chard and kumquats

Cevenne onion tart with cauliflower, walnuts, shaved Comte and hen of the woods

English guinea fowl with jerusalem artichoke, parsley root and hazelnuts

Hampshire fallow deer with salsify shoots, polenta, turnips and golden beets

 

Desserts

Rhubarb crumble soufflé with rhubarb ripple ice cream

Warm chocolate with hazelnuts and “caramac” ice cream

Tarte tatin with Madagascan vanilla ice cream

Crème fraîche tart, medjool dates and clementine

Yoghurt with kaffir lime, new season mango and passionfruit

Sorbets: Pink Grapefruit and Vanilla, Clementine and Rhubarb

Cheese from the board (+ £5.50)

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£49.50 for three courses

Coffee: £4.50. 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.