Spring Sample Menu

Available: Lunch & Dinner Monday to Saturday*

Lunch - 2 courses £12.95 / 3 courses £15.95
Dinner - 2 courses £19.95 / 3 courses £24.95 

*Saturday dinner: Set menu 3 courses - £39.50 
Sunday lunch: A La Carte menu including two roasts

grilled sardines, spring onion cous cous salad, harissa crème fraîche
confit chicken terrine, offenham leaves, tarragon and mustard dressing
feta, broad beans and sun blushed tomato salad, herb croutons and mint dressing
cauliflower velouté, toasted almond

***
risotto of pea, leek and parmesan, rocket pesto
pan fried salmon, buttered jersey royal potatoes, sautéed courgette and fennel, sorrel cream
grilled pork medallion, red pepper and potato dauphinoise, purple sprouting, marjoram sauce
roast chicken breast, spring onion mash, seasonal vegetables, tomato and rosemary fondue

***
vanilla panna cotta with poached rhubarb and short bread
lemon meringue pie with warm forest fruit compote
steamed syrup sponge pudding, vanilla crème anglaise
selection of farmhouse cheeses, chutney and membrillo
***
side orders £2.75
glazed carrots, parsley butter and garlic
chips
mixed salad leaves
seasonal  vegetables
rocket and parmesan salad

Upated 26.03.12

Spring Sample A la Carte menu

Available: Lunch Monday to Sunday (Sunday lunch includes two roasts) - Dinner Monday to Friday
Saturday dinner, 3 courses only @ £39.50


Pea and ricotta tortellini, smoked ham hock, truffle dressing - £5.95

Rabbit and pistachio terrine, toasted sour dough, carrot salad and raisin vinaigrette - £6.00

Seared scallops, glazed pork belly, granny smith apple and pea shoot salad - £7.50

Isle of lewis smoked and oak roast salmon, pickled cucumber, tarragon and wholegrain mustard dressing - £6.95

Tart of cotswold brie, broad beans and sun blushed tomato salad, toasted pine kernels - £5.75 

***

Roast rump of spring lamb, wild garlic potato, lemon ad herb crust, braised shoulder, lamb jus - £20.50

Pan fried scottish beef filet, beet root and hazelnut, spring greens, tarragon sauce - £26.50

Pan fried cornish brill, crushed peas, steamed cockles, red pepper and cardamom sauce - £22.50

Five spice gressingham duck breast, braised chicory and seasonal spring vegetables - £21.50

Courgette and mint fritters smoked aubergine puree, spinach and red pepper, parmesan cream - £18.50 

***

Lemon meringue pie, warm forest fruit - £6.95

Vanilla panna cotta, poached rhubarb and shortbread biscuit - £6.95

Passion fruit cheese cake, kiwi and mint salad - £6.95

Forest fruit bakewell tart, amaretto and raspberry ripple ice cream - £6.95

Cheese board of comte, brillat truffle, barkham blue, celtic promise, bosworth ash with membrillo, apple and raisin chutney 

***

coffee and petit fours  £3.00

Updated 29.03.12