THREE COURSE DINNER MENU (£39.50)
SAMPLE DECEMBER DINNER MENU
Kiln roasted salmon
compressed marinated cucumber, flying fish roe
Venison and juniper terrine
red onion marmalade, toasted brioche
Wild mushroom soup
cep crème fraiche, black truffle
***
Roast guinea fowl
Brussel sprouts, pancetta lardons, potato and celeriac dauphinoise, sumac sauce
Oven-baked trout
leeks, parsnip, baby beetroot, marsala and rosemary cream
Butternut squash, goat’s cheese and spinach pithiver
Winter vegetables, tomato jus
***
Vanilla and Cointreau crème brulee
glazed figs, orange shortbread
Dark chocolate and ginger torte
gingerbread crumb, clotted cream ice cream
Christmas pudding
Christmas pudding ice cream, brandy snap
Chef’s favourite cheese
crackers, grapes, celery and quince jelly
(£3 supplement or £7 as an extra course after dessert)
If you have food allergies or intolerances, please speak to our staff about the ingredients in your meal when placing your order
OTHER SAMPLE DINNER MENUS 1
Pulled ham hock and organic chicken terrine
wholegrain mustard and ham béchamel, toasted crostini
Hot smoked mackerel
heritage beetroot tartare, chive crème fraiche, wasabi flying fish roe
Butternut squash velouté
rosemary crème fraiche, crispy shallots
***
Dart’s Farm lamb rump
dauphinoise potatoes, wilted greens, caramelised parsnip purée, crispy kale
Tarragon crusted sea bass
braised fennel, baby leeks, lobster bisque, pomme purée
Basil infused cauliflower steak
ratatouille, giant couscous and basil pesto
***
Sticky toffee pudding
toffee popcorn, hot toffee sauce, banana ice cream
Cinnamon and star anise poached pear
prune, Armagnac and pear purée, pear crisps
Dark chocolate and Cointreau crème brûlée
charred orange, orange shortbread
OTHER SAMPLE DINNER MENUS 2
Shredded Thai beef
charred pak choi, coriander, lemongrass, sweet chilli, soy dressing
Hot smoked salmon millefeuille
braised fennel, beetroot purée, burnt leek ash, watercress
Grilled porcini mushrooms
rosemary, tomato water, roasted soy beans, samphire and sesame oil
***
Slow-roasted Dart’s Farm pork
maple pork belly, crispy crackling, leek fondue, pomme purée
Fillet of hake
burnt leek ash, lobster crumb, samphire, crushed peas, rosemary butter sauce
Potato tuiles
parsley root, pickled golden beets, spaghetti squash, opal basil
***
Charred lemon curd tart
raspberries, crushed meringue, berry coulis
Baileys Irish cream cheesecake
homemade honeycomb, dark chocolate sauce, chocolate soil
Chargrilled pineapple
rum and coconut syrup, banana and pineapple sauce, pineapple crisp