TO START

 

Ham Hock & Parsley Terrine

Piccalilli, Apple Puree, Ciabatta

8.50

 

Seared Scottish Scallops

Black Pudding with Textures of Cauliflower

12.95

 

Vodka & Dill Cured Salmon, Bloody Mary Gel

Avocado Puree & Basil Oil

8.50

 

Fritto Misto

Tiger Prawns, Calamari & Courgette In A Tempura Batter, Chipotle Chilli Jam

8.50

 

South Indian Crab Cake

Crab Chutney & Curried Mayo

8.95

 

Pan Fried Wild Mushrooms in a Parmigiano Reggiano Tart Case

Truffle Mascarpone

8.50

MAINS

 

Roasted North Sea Cod Loin

Chorizo & Corn Croquette, Sweetcorn Veloute, Sun Blushed Tomatoes & Pimento Coulis

18.50

 

Fillet of Sea Trout

Smoked Beetroot & Horseradish Mash, Samphire, Herb Beurre Blanc

17.95

 

Norwegian Pan Seared Halibut

Potato & Emmental Souffle, Pea & Tarragon Puree, Wild Mushrooms, Crispy Panchetta & Truffle Oil

21.50

 

Pressed Dingley Dell Pork Belly

Potato and Leek Terrine, Sweet Potato Puree and Foraged Mushrooms

17.95

 

Grilled 28-day Aged Steak

Roasted Cherry Vine Tomatoes, Balsamic & Soy Mushroom, Glazed with Café De Paris Butter, Hand Cut Chips

Fillet 26.95 / Rib-Eye 23.95

 

 

Creamy Mushroom & Spinach Gnocchi (V)

 Herb Gremolata

16.50

To Accompany Fried Green Beans & Sun-blushed Tomato 4.00 Sauteed Pak Choi with Soy & Sesame Seeds 4.00   Pesto Roasted Mediterranean Vegetables 4.00 Caraway Cabbage & Bacon 4.00 Hand Cut Chips 3.00 Hand Cut Chips 3.00