Evening Menu 27-9-18

EVENING

For the table

Homemade chequers bread, duck fat & smoked maldon butter                                                                         3.50

Parma ham, rocket & parmesan, flat bread                                                                                                     5.95

Heritage tomato, buffalo mozzarella, basil, flat bread                                                                                       5.25

 

Small plates

Soup of the moment, chequers bread                                                                                                            5.50

Cod scotch egg, samphire, burnt butter hollandaise                                                                                        6.50

Potato & lemon risotto, candied tarragon, duck egg                                                                                         6.50

Sweet & sour heritage tomatoes, goat’s cheese granita, basil oil                                                                       5.95

Beef medallions, wild mushroom, tarragon reduction                                                                                     9.25

 

Boards

Sea – Dill & gin cured salmon, apple salad, soft shell crab, thai steamed mussels, roasted crevettes,                    14.00

garlic aioli, pickles & bread

Forest – Crispy belly of pork, apple and vanilla purée, parma ham, nduja croquettes, pea shoots, aioli                 14.00

pickles & bread

Garden- Heritage tomato’s, couscous, charred spring vegetables, potato and spring onion hash,                         13.50

celeriac, pickles & bread

 

Mains

Spring vegetable risotto, candied beetroot, pea shoots, black truffle                                                                 13.75

Roasted aubergine & potato tagine, lemon & thyme couscous                                                                        13.25

Tomato & samphire and seafood stew, homemade crusty bread                                                                     16.00

Pan roasted sea bass, baby fennel, creamed cabbage, celeriac, truffle and port vinaigrette                                 16.50

Moules marinara, smocked pancetta, crusty bread                                                                                         15.00

Slow roasted belly of pork, potato and tarragon risotto, black truffle                                                                  16.00

Pan roasted duck breast, orzo pasta, roasted baby carrots, juniper jus                                                             16.50

Beef wellington, fondant potatoes, roasted parsnip, red wine sauce                                                                 24.50

Dry aged fillet steak, hand cut chips, field mushroom, heritage tomato, peppercorn sauce                                  25.00

 

Sides

Hand cut chips, aioli 4.95                                               Garden salads 2.95

Hassle back potatoes 3.95                                              Spring greens 2.95

Tenderstem broccoli, roasted almonds 3.95

 

Desserts

White chocolate mousse, chocolate ganache, chocolate shards, chocolate soil                                                   6.50

Madagascan vanilla poached pineapple carpaccio, coconut sorbet, candied orange                                            6.00

Salted caramel & double chocolate brownie, honeycomb ice cream, strawberry compote                                      6.25

Lemon cheesecake, meringue, mango pure, vanilla crumble                                                                            6.00

 

Homemade ice creams & sorbets

ICE CREAM all made in house, served with meringue & raspberry gel                                                              4.70

Belgium chocolate.. Vanilla…Rum & raisin….Honey comb

SORBET all made in house, served with meringue & raspberry gel                                                                  4.70

Vodka & melon…Strawberry… Raspberry