Luncheon Menu
Sample Menu
2 courses £27.95  3 courses £32.95

Canapés

Starters

Loch Duart Salmon Tartare with Caviar
Crème Fraiche and Pickled Cucumber

Wood Pigeon Pastrami
Celeriac Remoulade and Wasabi Mayonnaise

Sea Bream Ceviche with Avocado Puree, Cuttlefish Wafer
Blood Orange Dressing and Pink Grapefruit

Smoked Haddock and Sweetcorn Potato Chowder

Poached Hens Egg and Wild Garlic

Beetroot Carpaccio with Soft Goats Cheese
Candied Walnuts and Wild Roquette

Chicken Liver Parfait with Pear Chutney
Balsamic Puree, Ciabatta Croutes

Soused Mackerel with Beetroot, Horseradish Cream
Potato and Mustard Cress Salad

Wild Rabbit and Ham Hock Ballotine
Piccalilli and Salsa Verde

Panko Breadcrumbed Crispy Duck Egg
Crisp Pancetta, Sauce Gribiche, Pickled Wild Mushrooms

Mains

Honey and Thyme Roasted Lamb Shank with Dauphinoise Potato
Seasonal Vegetables and Roasted Garlic Jus
3.50 supplement

Steamed Plaice Fillets with Spring Greens, Creamed Potato,
Cockle and Chive Butter Sauce

Seared Calves Liver with Wild Garlic Mash and Crisp Pancetta
Root Vegetable Panache and Wild Mushroom Claret Jus

Confit Duck Leg with Duck Potato Fritter
Parsnip puree and Vegetable Stir Fry
Roasted Plum and Chinese Five Spiced Jus

Pan Fried Breasts of Wood Pigeon with Potato Gallette
Thyme Roasted Root Vegetables, Sauce Shiraz

Twice Cooked Belly of Pork
Ham Hock Croquettes, Pea Puree, Szechuan Jus

Wild Garlic Potato Gnocchi with English Asparagus
Parmesan Veloute and Watercress Salad
Toasted Hazelnuts

Cornfed Chicken and Ham Hock Pithivier with Roasted Breast,
Sweet Potato Puree
 Green Peppercorn and Wild Mushroom Cider Sauce

Baked Fillet of South Coast Cod with Roasted Pink Fir Apple Potatoes
Spring Cabbage, Pickled Wild Mushrooms, Crisp Lardons
Port and Sage Jus

Desserts

Torched Vanilla Chiboust with Roasted Rhubarb
Toasted Gingerbread and Ice Cream 

Caramelised Cox Apple Tart Tatin with Szechuan Toffee Sauce
Honeycomb Ice Cream 

Dark Chocolate Delice with Salted Caramel
Drambuie Ice Cream and Peanut Brittle

Trio of Ice creams with Almond and Orange Tuille

Mango Mousse wrapped in Jelly
Tropical Fruit Compote and Passionfruit Sorbet 

Iced Pistachio Parfait with Glazed Bananas
Marshmallow, Chocolate Sauce and Salted Popcorn

White Chocolate and Lime Millefeuille with Curd
Raspberries and Sorbet

Selection of British Cheese with Piccalilli and Grapes
3.00 Supplement   

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Coffee, Tea and Sweetmeats – 3.95 

Doubles and Lattes – 4.95