Month: June 2018

Sunday the 10th menu

For the table Selection of homemade breads, mixed, marinated olives 5.00 Mixed marinated olives 3.00 Small plates Soup of the moment, chequers bread 5.50 Sweet & sour heritage tomatoes, goats cheese granita, basil oil 5.95 Braised pigs cheek, apple & vanilla puree, potato hash 6.25 Potato & lemon risotto, candid tarragon, duck egg 6.50 Smoked duck pastrami, date puree, burnt orange, fennel dressing 7.25 Langoustine, sorrel, cucumber, pickled radish, mustard yoghurt 8.50 Hand dived Cornish Read More …