Two Courses £28; Three Courses £32. Please Note This is a Sample Menu – Our Menu Changes Weekly
Starters
Jerusalem Artichoke Soup
soft herb pisto – roast garlic and ewes cheese soldier
North Sea Fish Cake
curry mayonnaise – lime
Truffled Steak Tartare
shallot – cornichons – parsley – capers – hot toast
Pork & Venison Scotch Egg
celeriac remoulade – burnt apple puree
Chicken, Guinea Fowl & Ham Terrine
roasted ceps – hazelnut & chicken sauce dressing
Prawn Cocktail
baby gem – avocado – marie rose – buttered brown bread
Rare Seared Tuna Steak
fine beans – new potatoes – soft boiled egg – black olives
Roast Autumn Vegetable Salad
grilled Driftwood goats cheese – truffle dressing
Roast Meats
Rump of Beef, Breast of Chicken or Loin of Pork
served with roast potatoes, mashed potato, confit carrot, Yorkshire pudding, seasonal greens and gravy
Partridge & Pheasant Pie
creamed potato – seasonal greens – game gravy
Beer Battered Cod
triple cooked chips – crushed peas – tartare sauce
Pork & Venison Scotch Egg
celeriac remoulade – burnt apple puree
Foraged Mushroom & Thyme Tart
salsify – ceps – truffle emulsion
Desserts
Sticky Toffee Pudding
salted caramel – vanilla ice cream
Apple Crumble Tart
blackberry sorbet
Set White Chocolate Custard
poached apricots – toasted almonds
Colston Basset Stilton
fig and walnut loaf – port roasted figs
