Starters

Scallops and langoustines
with cauliflower puree and seaweed salad

Ox tongue pastrami
with horseradish cream and brioche croutons

Poached pigeon breast with butternut squash puree,
date chutney and pea shoots salad

'Duo of fig'
parma ham and fig toastie, potted foie gras with figs

'Sambuca' salmon with celery cress
and liquorice mayonnaise

Parsnip cream with sherry vinegar gel and an apple,
shallot and walnut salad

Main Courses

'Ruby and White' hay smoked fillet steak
with truffled dauphinoise, shallot puree and ceps

'Ham, egg and chips'
confit pork belly with apple ketchup, triple cooked chips and fried egg

'Venison two ways'
slow-poached loin, a venison pie with baby leeks and mash potato

Pan fried hake with artichoke puree
and shrimp butter

Seabass with fennel and tomato dressing
with crab tortellini

Basil “fritter” with roasted courgettes
and pepper relish

Puddings

Apple and cinnamon tart tatin
with vanilla ice cream

Peanut butter and jelly sandwich
with banana foam and peanut butter ice cream

Baked white chocolate and ginger cheesecake
with blackberry compote and sorbet

Cold chocolate fondant
with salted caramel and hazelnut ice cream

‘Cheeses from here and there’
English and French cheeses with individual garnishes

Selection of ice cream and sorbet

2 Courses - £32.50 per person
3 Courses - £39.00 per person

An optional service charge of 10% will be added to your bill if you are dining in the restaurant and will be shared between the staff.

The 3-course dinner menu is included for our dinner, bed and breakfast residents