Please note this is a sample menu and subject to change.
These specials are samples and change weekly.
Allergen information: (1) cereals containing gluten (2) crustaceans (3) eggs (4) fish (5) Peanuts (6) Soybeans (7) Milk (8) Nuts – almonds, hazlenuts, walnuts, cashews, pecan, pistachio, macadamia (9) Celery (10) Mustard (11) Sesame seeds (12) Sulphur Dioxide & Sulphites (13) Lupin (14) Molluscs
Pieces of pan fried monkfish served with a creamy coconut curry sauce, sliced chilli and coriander wild rice. (4,7,10)
Served with a chive sour cream, beetroot gel, radish and red chard. Accompanied by olive oil croutons. (1,3,4,7)
Served with bread. (1,3,7,9)
Shredded confit of duck leg mixed with chilli & parsley, rolled in a Japanese breadcrumb and deep fried. Served with a spinach puree and piccalilli relish. (1,3,7,9,10)
Chicken wings coated in a cayenne dressing and served with a blue cheese dip. (3,7,9,10)
Honeyed brulée, deep fried wedge and a red onion and brie tart. (1,3,7,11)
Smoked bacon lardons cooked with clam meat in a rich creamy sauce, served with a slice of brown bread. (1,2,3,4,7,9,14)
Served with celeriac fondant, baby carrots, wilted spinach, truffle jus accompanied by a puff pastry and black sesame seed tuile (1,3,7,9,11)
Salt crust baked heritage baby carrots, Pankora crumbed vegeatable cake, pickled carrot ribbons, baby coriander with a sweetcorn veloute and carrot & ginger puree (1,3,7,9)
Set on braised baby fennel, caramelised shallots, pickled shimeji mushrooms, saffron potato and accompanied by cherry tomato consommé (4,7,9)
Fresh Fillet of Haddock in a light crisp batter served with pea puree, tartar sauce and hand cut chips. (1,3,4,7)
Pan fried duck breast with a spiced orange and cranberry jus, parmentier potatoes, served with baby leeks (7,9)
8oz beef burger topped with smoked bacon, cheese, iceberg lettuce, rings of red onion and tomato with a smoked English mustard mayonnaise. Served with chips.
With a chorizo & paprika crust, sautéed red chicory, char-grilled baby sweetcorn accompanied by a clam & sweetcorn veloute (1,4,7,9,14)
Served with chive sour cream, beetroot gel, radish, red chard accompanied by olive oil croutons (7.9)
Smoked bacon lardons cooked with clam meat in a rich creamy sauce, served with a slice of brown bread. (1,2,3,4,7,9,14)
Steak seasoned with sea salt and wild mushroom powder served with caramelised shallots, heritage carrots, creamy whipped potato and a tarragon & tomato jus (7,9)
Steak seasoned with sea salt and wild mushroom powder served with caramelised shallots, heritage carrots, creamy whipped potato and a tarragon & tomato jus (7,9)
