Menu

Below are examples of our dinner menu and weekend menu. The menu is seasonal and may change slightly from day to day, as we strive to use the freshest ingredients from our local suppliers. We have our own forager, and grow vegetables and herbs in our allotment down the road from the restaurant.

We respectfully ask that all young adults are 12 years old or above for  evening bookings, for lunch we welcome  younger children, but ask that they are old enough to sit at the table and order from the regular lunch menu as unfortunately, we are unable to provide high chairs or a children’s menu. For further information, questions or queries, please call us on 01962 844465.

(Please note: Prices are not shown due to multiple suppliers and seasonal products used to create the menu, hence £38 – £46 per person is our guideline.

Take time to enjoy your meal! Your food, from both Dinner and Lunch menus, is cooked to order and we tend not to double book tables so please allow adequate time for your meal- approx 2-2.5 hours for a table of two. )

 Example April-May Dinner Menu 2017

Ham hock & jowl terrine, vegetables a la Grecque, Scotch quail egg, Savora mustard.

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Salt beef brisket, ox tongue, garlic aioli, pickles, bacon jam, migas.

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Tuna ceviche, heirloom tomato, buttermilk, wasabi, avocado, mooli, seaweed crisp.

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Frozen asparagus, meringue, hens egg, whipped goats cheeses, hazelnut.

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Scallops, cauliflower pannacotta, curried raisin, cashews, Pedro Ximenez.

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Quail breast, crispy leg, haggis, wild garlic, fresh peas, radish.

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Rabbit saddle, watercress, duck fat fondant potato, Heritage carrots, macadamia crumble.

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Monkfish, curried white beans, Puy lentil tabbouleh, seafood cracker, lime leaf oil.

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Veal loin, bone marrow Pommes Anna, broccoli puree & tops, blue cheese.

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Guinea fowl, black garlic gnocchi, nettle puree, spring greens, bacon granola.

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Pearl barley risotto, artichokes, wild garlic & pine nut pesto, ricotta, crosnes.

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Wild boar, black pudding, crispy ears, celery, walnut, pear, hogweed.

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Chocolate pavé, pistachio, bitter chocolate sorbet, milk foam.

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Caramelised banana cake, peanut butter, popcorn, condensed milk.

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Madeleines with butterscotch sauce. (15 minutes) 

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Goats milk & meadowsweet pannacotta, Yorkshire forced rhubarb, ginger & almonds.

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Duck egg custard, sea buckthorn, sponge, kiwi, sorrel ice cream, meringue.

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Selection of cheeses (5), toasted apricot & sultana loaf, apple, muscat grapes,

cracker selection.  or ~ Half board (3).

Please inform a member of staff of any dietary requirements or allergies and we will be happy to help.

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Example Weekend Lunch Menu

3 courses for £28.95 or 2 courses for £25.95.

(Please note this menu is unavailable for parties in the Private Dining room)

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Baked shellfish velouté, girolles, coral gnocchi, peas, hazelnut.

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Warm duck salad, pickled beetroot, damson jam, torched chicory, pomegranate.

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Cured mackerel, pâté, cauliflower & goats curd, heritage tomatoes, olive powder.

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Venison pithivier, confit carrot, roast squash, kale, cabbage puree, elderberry vinegar.

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Iberico pork cheek, tenderloin, smoked butter mash, red cabbage foam, crispy shallots, watercress, lovage oil, beef steak mushroom.

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Sea bass, tomato consommé, Provencal vegetables, violet artichoke, sea purslane, herb oil.

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Elderflower pannacotta, gooseberry ice cream, puree, frozen shortbread.

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Matcha parfait, cherry & meadowsweet sorbet, butter icing, cherry jam, dried frangipane.

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Three cheeses, crackers, quince paste. (£3.75 supplement)

Please call the restaurant on 01962 844465 for further information or if you have any queries, and remember to book ahead to avoid disappointment.

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