Saturday and Sunday Lunch Menu
Sample Menu
3 courses
37.50pp
Appetiser
To Start
Cured Loch Duart Salmon with Trout Caviar
Blood Orange Dressing and Fennel
Pork and Wild Mushroom Rillette
Apricot Chutney and Candied Walnuts
Sea Bream Ceviche with Avocado Puree, Cuttlefish Wafer
Lime Dressing, Watermelon and Pomegranate
Torched Mackerel Fillets with Beetroot Relish
Horseradish Cream
Heritage Tomato Tartlet with Red Onion Jam
Creamed Feta and Roquette Pesto Dressing
Thai Style Cuttlefish and Egg Noodle Salad
Basil, Mint, Chilli, Coriander
Cured Pigeon Pastrami, Ciabatta Crotons
Celeriac Remoulade, Wasabi Emulsion
Panko Breadcrumbed Crispy Duck Egg
Pancetta, Sauce Gribiche, Pickled Wild Mushrooms
Chicken Liver Parfait with Pear Chutney
Toasted Brioche
…………………………………
Mains
Roasted Sirloin of Beef with Yorkshire Puddings
Shallot Red Win Jus, Thyme Roasted Potatoes
Confit Duck Leg with Indian Spiced Breast and Vegetable Stir Fry
Honey Roasted Apricots, Parsnip puree
Duck Potato Fritter
Seared Calves Liver with Herb Mash
Crisp Pancetta, Seasonal Vegetables
Red Wine and Sage Jus
Sweet Potato Gnocchi with English Asparagus
Kingcott Blue Cheese and Sage Beurre Blanc
Watercress Salad, Toasted Hazelnuts
Breast of Cornfed Chicken Wrapped in Pancetta
Creamed Potato, Roasted Root Vegetables
Wild Mushroom and Green Peppercorn Cider Sauce
Steamed Plaice Fillets with Summer Greens
New Potatoes, Mussel, Basil and White Wine Creamed Veloute
Twice Cooked Belly of Pork with Black Pudding
Textures of Apple, Ham Hock Croquettes
Szechuan Sauce
Grilled Fillet of South Coast Cod with Pan Fried Jersey Royals
Hispi Cabbage, Pickled Wild Mushrooms
Port Jus and Lardons
Desserts
Vanilla Panna Cotta with Thyme Roasted Plums
Peanut Brittle and Ice Cream
Dark Chocolate Assiette, Cherry Textures
Drambuie Ice cream and Honeycomb
Trio of Ice creams with Almond and Orange Tuille
Glazed Lime Chiboust with Tropical Fruits
Lime Syrup, Meringue and Sorbet
Iced White Chocolate and Poppyseed Parfait
Marshmallow and Salted Popcorn
British Strawberries
Roasted Nectarines with Creamed Vanilla Rice Pudding
Schnapps Toffee Sauce, Vanilla Ice Cream
Lemon Millefeuille with Summer Berries,
Lemon Balm, Curd and Raspberry Sorbet
Selection of British Cheese with Piccalilli and Grapes
3.00 Supplement
Filter Coffee, Espresso, Cappuccino,
Hippie Teas and Sweet Meats 3.95 (refills 1.95)
Allergy Information If you have a food allergy, intolerance, or sensitivity, please inform us when you sit down and we will be able to suggest the best dishes for you
Dessert Wines by the Glass
Elysium Black Muscat – California, 2015
Aromas of roses & a full, sweet berry
flavoured palate. 15% 8.95
Estate Moscatel Torres Oro - Spain NV
Seductive sweet wine with floral scents
of roses & flavours of honey. 15% 7.95
Chateau Les Mignets - Sauternes 2013
Perfect pudding wine with a rich texture
& notes of honey & apricots. 14% 9.50
