monday 14th February
3 Course Dinner - £49.95 per guest
Bookings from 6pm to 8.30pm
Reservations must be made via phone or email (online not available)
Cider Cured Gravalax Tartare, Calvados & Quince Pannacotta, Bitter leaves (D, G, N)
Smooth Chicken liver parfait, Smoked duck Wafers & Fig Chutney
Candy Beetroot and Honey Tatin, Peppered Goats Cheese Fritters (G,D)
Roasted Lamb Rump, Parsnip and Apple Potato Cake & Cider Jus
Seared Gilt Bream on a bed of Roasted Tenderstem Broccoli and Celeriac, Crème Fraiche (SF)
Grilled Chicken Breast served with a Pomme Aligot and Dijonaise Sauce (D, PK)
Chef’s Selection of Mini Desserts
Some dishes might contain traces of allergens and if you have an intolerance to any ingredients,
please ensure you let a member of staff know before you place your order.
G (Gluten) D (Dairy) SF (Sea Food) N (Nuts) PK (Pork) VE (Vegan)
Any substitution on menu will attract a supplement
Our discretionary service charge of
12.5% is added to your final bill and can be removed at your request.
Please note that all proceeds from this service charge
and any other tips, however they are paid go direct to our staff.
| || |
This menu may be subject to changes depending on the market.
Alternative vegetarian and special dietary dishes can be Prepared with 24 hour notice
All ingredients used are, to our knowledge, GM free