Starters
Bubble and squeak soup with crispy bacon
Beetroot and vodka gravlax, beetroot crisps, rocket and lemon
Steamed mussels, cider, thyme and garlic
Potted knuckle of pork, grilled wholemeal bread and pickle
Chicken liver and brandy pate, fig compote and char-grilled brioche
Crab risotto with clams
Farfalle pasta with pepponata and parmesan Mains
Roast butternut squash, red onion, rocket, balsamic glaze and shaved parmesan
Broccoli, blue cheese and walnut tart with caramelised onion salad
Poached and braised duck, parsnip tart, spinach and juniper jus
Crisp pork belly, creamed potato and spiced red cabbage
Braised beef, slowly caramelized onion and turnip puree
Confit shoulder of lamb, crushed Jerusalem artichokes, curly kale and black sambuca jus
Grilled rib eye steak, portabella mushroom, cherry vine-tomatoes, caramelized onions and thick-cut chips
Baked cod with brown shrimp butter and parsley mashed potato
Grilled whole fish of the day with herb and lemon dressing
Sides
Root vegetable dauphniors
Mixed seasonal vegetables
Parsley mash
Buttered spinach
Thick-cut chips
Catalan bread
Mixed leaf salad with house dressing
Tomato and basil with balsamic glaze
Desserts
Baked ginger parkin, plum compote and spiced syrup
Rich chocolate & almond torte with contreau mascarpone
Fig tarte tatin with vanilla ice-cream
Three English cheeses with home-made onion marmalade
Ice-creams: Vanilla
Honeycombe
Sorbets: Lemon
Elderflower
