First Course

Beef - Chanterelle - Thyme
Peppered Rump of Beef with Horseradish Stuffed Bone Marrow, Thyme Croutons and Mizuna Leaves
£8.00

Crab - Avocado - Apple
Crab, Avocado and Apple Salad with Warm Melba Toast
£11.00

Hare - Chestnust - Redcurrants
Tagliatelle of Braised Hare with Chestnuts, Recurrants and Jerusalem Artichokes
£10.00

Pigs Trotter - Quail Eggss - Crackling
Pigs Trotter on Toasted Pain Polaine with Quail Eggs, Sauce Gribiche and Crackling
£8.50

Red Mullet - Pepper - Olive
Grilled Fillets of Red Mullet with Pepper Pipinard, Aioli and Puree Nicoise
£7.50

Pumpkin - Duck Egg - Chanterelles
Pumpkin Soup with a Poached Duck Egg and Buttered Chanterelles
£7.00

Ham Hock - Chicken - Foie Gras
Pressed Terrine of Smoked Ham Hock, Confit Chicken and Foie Gras with Walnut Toast
£10.00

Main Course

Beef - Onion - Carrots
Braised Beef Short Rib and Onion Cottage Pie with Bone Marrow and Organic Carrots
£17.00

Pork - Pork Belly - Parsnips
GLazed Belly of Middle White Pork with Black Pudding, Lentils, Roast Parsnips and Parsnip Puree
£18.00

Pheasant - Brussel Sprouts - Chestnuts
  Pheasant Casserole with Brussel Sprouts, Chestnuts, Winter Root Vegetables and Pheasant Broth
£18.00

Venison - Figs - Chanterelles
Saddle of Balmoral Venison with Tarta, Pan Fried Liver and Semi Dried Figss, Buttered Chanterelles and Hot Potato Soup
£22.00

Sea Bass - Salt Crust - Fennel
Salt Crusted Sea Bass with Leeks and Shrimps, Crisp Fennel Salad, Fennel Hollandaise
£19.00

Turbot - Risotto - Truffles
Braised Line Cuaght Turbot with a Risotto of Oysters and Watercress
£21.00

Ricotta - Jerusalem Artichokes -Sage
Open Lasagne of Sage and Ricotta with Jerusalem Artichokes
£16.00