SAMPLE MENU, CHANGES WEEKLY

T O   S T A R T

PAN ROAST SCALLOPS, CELERIAC, LOCAL SAMPHIRE, APPLE BLOSSOM   9.0

FRENCH ONION SOUP, CHEDDAR TOAST   6.5

PEA & ASPARAGUS ARANCINI, PESTO   6.5

CURED SALMON, JERSEY ROYALS, PICKLED CUCUMBER, RYE BREAD   7.5

ROAST BONE MARROW, WHITE ONION, PARSLEY, TOAST   7.5

HAM HOCK TERRINE, SAUCE GRIBICHE   6.5    

M A I N S

             40-DAY HUNG 10OZ RIB EYE STEAK, SLOW ROASTED TOMATO, BEARNAISE SAUCE   23.9         

PAN ROASTED HAKE, CAULIFLOWER, POTTED SHRIMP BUTTER   18.9

WILD MUSHROOM RISOTTO (V)   14.9

DUCK BREAST, CARROT, CHARRED HISPI CABBAGE   17.9

LOCAL CAUGHT WILD BASS, PROVENCAL VEG, ARTICHOKE   19.9

RUMP OF WELSH LAMB, PEA, MINT   18.9

T O   F I N I S H

PAVLOVA, LIME CURD, SEASONAL FRUIT   6.5

STICKY TOFFEE PUDDING, VANILLA BEAN ICE CREAM   6.0

DARK CHOCOLATE FONDANT, ORANGE, PISTACHIO  7.0

APPLE & BLACKBERRY CRUMBLE, CINNAMON  ICE CREAM   6.0

YOGHURT PANNACOTTA, STRAWBERRY, TARRAGON  6.5

CHEESE BOARD   8.5