

Menu
Starters / middle courses
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Scottish scallops with caramelised artichoke purée, crispy artichoke skins, rhubarb, samphire and shiitake mushrooms served with white wine sauce
(MO, D)
*
Steak tartare with truffle cream, wild garlic, pickled & fried mushrooms, radishes, crispy capers and cured grated egg yolk
(E, MU, D)
*
Lobster with beer pickled kohlrabi and fennel, apple tapioca, almonds and cucumber, served with lobster and onion espuma topped with fresh herbs
+£5
(CR, G, D)
*
Jerusalem artichoke four ways (purée, crispy, fried and pickled) served with shimeji mushrooms,
brown butter, British truffle topped with chervil
(SO, D)
*
Main courses​​​
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Crispy skin duck breast with creamed leek, confit potatoes, charred baby leek served with red wine demi glace and preserved cherries
(D)
*
Veal striploin, potato purée, dill emulsion, asparagus, pickled carrots, black sourdough crisp served with velouté
(E, G, D)
*
Rainbow trout with Chablis cream sauce mixed with trout roe and dill oil. Served with cucumber,
radishes and la ratte potatoes tossed in brown butter and herbs.
(F, D)
*
Corn-fed chicken supreme with gratin dauphinois topped with gruyere, Bordelaise sauce with bacon-wrapped green beans
(G, D)
*​
Desserts​
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Rhubarb parfait, whipped cream, vanilla pastry cream, oatmeal crumble, cooked rhubarb and red sorrel
(E, G, N, D)
*​
Raspberry sorbet, rhubarb crisp, rhubarb compote, almond rosemary crumble, heather honey & yoghurt foam topped with lemon balm
(G, D)
*​
Raw cacao chocolate mousse with fresh strawberries, vanilla caramel sauce, chewy brownie, dried raspberries, pecan and fresh chervil
(N)​
*​
Canapés
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Why not kick the evening off in style with a selection of chef's canapés? A real talking point.
Contact me for more information
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Key:
V - Vegetarian
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THE 14 RECOGNISED ALLERGENS BY THE FOOD STANDARDS AGENCY ARE:
C-Celery, CR-Crustaceans, E-Eggs, F-Fish, G-Gluten, L-Lupin, M-Milk, MO-Mollusc,
MU-Mustard, N-Nuts, P-Peanuts, S-Sesame Seeds, SO-Soya, SD-Sulphur Dioxide.
We also advise dishes where Dairy products are used, denominated by the letter D.



