Evening menu 26-1-19

EVENING

FOR THE TABLE

Homemade chequers bread, butter & sea salt 3.50

Parma ham, rocket & parmesan flat bread 5.95

Cherry tomato, kalamata olive tapenade, mozzarella flat bread 5.25

SMALL PLATES

Soup, carrot & fennel, chequers bread 5.50

Cider tempurered pork belly, apple puree, pickled apple & cucumber 6.75

Pan seared pigeon breast, black pudding, pickled beetroot, whipped goats cheese 6.75

Cured smoked salmon, fennel yoghurt, gin infused cucumber, wasabi dressing 7.50

Honey roasted root veg, carrot humus, hazelnut picada 6.00

Baked camembert, tomato chutney & homemade bread 6.00

BOARDS 15.00

Sea- Hot smoked salmon, gurnard escabeche, cod & dill pate, gambas pil pil, dill mayo, crispy kale, chequers bread

Forest– Belly of pork, potato rosti, parma ham, ndjua croquette, orange & walnut salad, pickles, red pepper yoghurt, chequers bread

Garden– Sumac grilled tomato, tabouleh, padron peppers & sea salt, baba ganoush, potato & spring onion hash, pickles, chequers bread

MAINS

Cumin baked aubergine, roasted courgette, feta cheese, filo rose, spiced date dressing, baba ganoush 12.95

Hastings cod, israeli couscous, spiced tomato harira 16.00

Seabass, puy lentils, skordalia, parma ham, buttered kale 15.95

Cumberland sausage, mustard mash, charred shallot, crispy kale 13.95

Dry aged fillet, slow roast tomato, portabella mushroom, wilted spinach, hand cut chips, peppercorn sauce 25.00

SIDES

Hand cut chips & aioli 4.95

Buttered new potatoes 3.95

Seasonal greens & hazelnuts 2.95

Mixed salad 3.00