SPRING DINNER MENU

STARTERS

Crispy ham hock fritters, pea purée, spring salad and pickled mustard seeds

Goats cheese panna cotta, black pepper shortbread, balsamic pearls and a tomato sponge

Smoked salmon and crab ravioli, fennel, spinach and a tarragon nage

Wood pigeon, beetroot and mixed seed granola

English asparagus, slow cooked hen egg, hollandaise sauce and an asparagus and red pepper salsa

Curried monkfish cheeks, radish, marsh samphire and a potato velouté

MAIN COURSES

Fillet of Ashdale beef, celeriac, wild garlic and shitake mushrooms (£8 supplement)

Roasted breast of free range chicken, charred leeks, spiced spelt, crispy nuggets and a light chicken jus

Rib eye of Cherry Orchard pork, flageolet beans, butternut squash, hispi cabbage and chorizo

Brixham plaice, risotto verde, crispy capers, squid ink mayonnaise and buttered sea leaves

Pan roasted filet of hake, crushed heritage potatoes and a pea, broad bean and pancetta fricassée

White onion and pecorino cheese gnocchi, watercress cream and sautéed parsley root

DESSERTS

Sicilian lemon tart, raspberries and a lemon and poppy seed sorbet

Dark chocolate cylinder, praline mousse, salt caramel, yoghurt and toasted hazelnuts

Blood orange crème brulée, bitter chocolate ice cream and crispy genoise

Yorkshire rhubarb, mascarpone, meringue and honeycomb mess

Coffee entremet, toasted pecans, crispy milk and vanilla ice cream

Selection of cheeses with a mini walnut loaf, celery, grapes and chutney

2 courses £32.00 / 3 courses £40.00

If you have any allergies or dietary requirements, please let us know prior to ordering

A discretionary service charge of 10% will be added to your bill & VAT is included

Download  Dinner Menu in PDF format

"I have very simple tastes, I am always
satisfied with the very best"
OSCAR WILDE