A la carte menu
To start
TO NIBBLE
PICANTE OLIVES – 6 (V)
Plump juicy olives with a delicate spicy flavour
BRAYWOOD STOUT SOURDOUGH – 6 (V)
72-hour fermented sourdough | Ampersand cultured butter
–
SCOTTISH SALMON – 23
Cured with Beetroot | Goats curd | Blackberry
SQUASH – 16 (V)
Pumpkin seed | Maple | Muscatel
Winter leaves
CORNISH CRAB TART – 27
Brown crab rarebit | Lemon emulsion | Cucumber
DUCK LIVER PARFAIT – 19
Yorkshire forced rhubarb | Sauternes
Rosemary laminated bread
“PARMESAN BUTTER PUDDING” – 22 (V)
Cep | Wiltshire truffles | White balsamic
To continue
STONE BASS – 42
Celeriac | Brown shrimps | White wine sauce
PORK LOIN CHOP SCHNITZEL – 38
Yorkshire forced rhubarb | Pickled mustard seeds
Barbecued cabbage | Pork sauce
ATLANTIC COD – 37
Taramasalata | Potato hash brown
Barbecued baby leeks
VENISON LOIN – 39
Venison sausage | Parsnip | Kale | Red wine sauce
FILLET – 55
Roasted shallot | King oyster mushroom | Café de Paris butter
STUFFED ROSCOFF ONION – 27 (V)
Spelt | Mushrooms | White wine sauce
For Two to share
CHICKEN AND TRUFFLE PIE – 90
Creamed potato | Garlic buttered cabbage and leeks
Red wine sauce
GRASS FED PORTERHOUSE – 130 (1kg)
Triple cooked beef fat chips | Roasted garlic buttered button mushrooms | Beef dripping sauce
For the table
Beef fat triple cooked chips – 8
Bitter leaf salad – 6
Garlic buttered cabbage – 7
Creamed potato – 8
Barbecued tenderstem broccoli – 7
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