Dinner Menu

Starter

 

Wild boar gammon, pea and mint risotto, spring onion and parmesan

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Home cured gravadlax, pickled cucumber, dill mustard sauce

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Spanish chilled gazpacho soup, garlic croutons

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Marinated charred aubergine, goat's cheese and braised fennel, walnut tahini sauce and parsley

 

Main Course

 

Fillet of hake with saffron, olive oil and roast garlic mash, chorizo, charred courgette, baby tomato and broad bean salsa

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Supreme of guinea fowl with black pudding gratin dauphinoise, roast cauliflower, cumin roast carrot, cream of celeriac, fine beans, chicken jus

 

Or substitute guinea fowl for 8oz dry aged ribeye steak with cracked pepper and anchovy butter      £5 supplement

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Melted onion, balsamic roast beetroot and feta cheese galette, warm new potato and vegetable salad, pesto and toasted pine nuts

 

 

Pudding

 

Chocolate hazelnut fudge brownie, vanilla ice cream, chocolate custard

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Vanilla panna cotta, almond biscuit, fresh raspberries and summer berry sauce

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A selection of cheeses with biscuits, grapes, and chutney     £3 supplement

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Homemade ice cream or sorbet

 

 

3 courses - £33     2 courses - £26​​

 

 

(As our menu changes regularly, items may be substituted occasionally)