A la carte

To start
Foie gras
Foie gras three ways with apple and pain d’epice

Scallop
Tartar of hand dived scallops, quails egg, wild asparagus

Asparagus
New season English asparagus, deep fried duck egg, Jamón Ibérico, smoked hollandaise

Lobster
Raviolo of native lobster, crushed peas, carrot purée, hazelnut and lobster vinaigrette

To follow
Pigeon
Poached breast of Anjou pigeon, pastilla of confit’d leg, foie gras, puy lentils, truffle jus

Lamb
Roast best end of Cornish lamb, spinach, dauphinoise, confit’d garlic, morel cream

Sea bass
Pavé of wild sea bass, crushed Jersey royals with crab, broad beans, caviar velouté

Turbot
Tranche of turbot, oxtail chou farci, pomme mousseline, baby leeks, red wine sauce

To finish
Chocolate
Bitter chocolate tart, peanut butter ice cream, salted caramel, popcorn

Vanilla
Vanilla crème brûlée, rhubarb sorbet

Apple
Apple tart tatin, walnut soup, bay leaf ice cream

Raspberry
Raspberry soufflé, raspberry sorbet

Cheese
Selection of English and French farmhouse cheeses

Three courses forty five pounds

Please note that although we try and keep our menus on this site up to date it is possible that some dishes may vary.
 Tasting menu
(please note this menu is just an example)

Amuse bouche

Tartar of hand dived scallops, quails egg, wild asparagus

Foie gras three ways with apple and pain d’epice

Pavé of wild sea bass, crushed Jersey royals with crab, broad beans, caviar velouté

Roast best end of Cornish lamb, spinach, dauphinoise, confit’d garlic, morel cream

English and French farmhouse cheeses

(Five pounds supplement)

Pre desert
Raspberry soufflé, raspberry sorbet

A selection of wines by the glass is available to accompany each course at thirty five pounds per person
An experience to be enjoyed by the whole table

Seven course tasting menu fifty five pounds

a selection of wines by the glass is avalible to accompany each course at thirty nine pounds fifty per person

For parties of six or more a discretionary 12.5% service charge will be added to the final bill