dinner Menu

to begin

Hake Fillet,

gently poached pea puree, salt and vinegar gel, crisp potato and foam with langoustine and tartar sauce

Squab pigeon breasts, fresh cherries, herb quinoa

duck liver parfait and pigeon reduction

Veal sweetbread and chicken compression,

smoked corn, black onion seed sticks and cider apple vinegar reduction

Fresh Crab

enclosed in a light apple jelly with roasted and creamed artichokes, crisp apple and dressed forage leaves

to follow

Turbot

with onion, fresh snail confit, griddled asparagus, watercress, pickled sliced potatoes, roasted chicken stock

Guinea Fowl Breast,

heritage carrots, black peas, fresh truffle, carrot juice, reduction, accompanied by a dish of confit leg and sauce

Scottish scallops

Pan seared with salt baked celeriac, sweet walnuts, celery and cockles, celeriac consomme and charcoal emulsion

Aged beef Sirloin,

Roasted, pureed and pickled pumpkins, wild mushrooms, toasted pumpkin seeds and a rich beef sauce

£57.95

Three courses inclusive price for 3 courses, appetiser, pre-dessert refresher and homemade bread

Please note that, while all the photographs on this website accurately depict our dishes, the images displayed at any given time may not repesent the dishes currently described in this menu.