First Course
Seasonal soup. £4.95
Crab and avocado tian, tomato gazpaccio, pickled cucumber, micro herbs. £6.25
Pan fried mackerel, fennel and orange salad, pickled gooseberries. £6.00
Goat's cheese mousse, tomato and sour leaf salad, poached pear, walnut dressing. (V) £6.15
Tea and herb smoked wood pigeon breast, apple and garlic puree, warm redcurrant jus, pancetta crisp. £6.25
Main Course
Chef’s fresh fish dish of the day.
Pan fried sea bass fillet, braised gem lettuce, broad beans, herb potato cake, white wine cream sauce. £17.95
Butter roasted rib eye of beef, fondant potato, warm salad of new season vegetables with artichoke, beef jus. £18.95
Rump of English lamb nicoise (aubergine puree, sun-blushed tomatoes, confit garlic, black olive tapenade) with boulangere potato. £17.75
Tenderloin of pork, homemade mushroom gnocchi, summer greens, lightly scented elderflower and sambuca sauce. £16.25
Pan roasted breast of duck, black cherry sauce, salardaise potato and summer vegetables. £16.50
Brie and watercress risotto, tomato chutney, garden peas. (V) £12.95
