Sample à la Carte Menu
Selection of breads – £5.00, Marinated olives – £4.00 Spiced mixed nuts- £4.00
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Beetroot terrine with pickled blackberries, goats cheese mousse and fennel lavoch - £8.50
Chicken liver and dukkah terrine with pickled lemon salsa, saffron mayonnaise and rye cracker -£8.50
Scallops with Jerusalem artichoke, black pudding and apple - £14.00
Spiced goat with parsnip and fennel, whipped coconut ricotta and spiced pear chutney - £9.50
Chalk stream trout Escabeche with winter purslane, pickled vegetables and horseradish crème Fraiche- £10.50
starters
Venison loin with wild mushrooms, bacon and celeriac forestiere - £23.00
Treacle cured Herefordshire beef sirloin and cheek with smoked BBQ damson sauce, caraway mayonnaise and fennel slaw - £27.00
Baked Sole with smoked leeks, brown shrimp, Xo sauce and samphire - £21.00
Porcetta with squash, squid, almond and cavalo nero - £20.50
Celeriac veloute with truffle dumpling, sauteed wild mushrooms and Shropshire blue - £17.00
... All dishes will be served with potatoes and vegetables to accompany them...
...
Sides – Chips - £5.00, Sautéed vegetables- £5.00, Orange and sunflower salad - £5.00
Mains
Spiced caramel tart with red wine poached pear and a pear and nutmeg ice cream - £9.50
Chocolate and juniper fondant with quince ripple ice cream - £9.50
Apple and hazelnut frangipane with crème friache cream and mirabelle curd - £8.50
Freshly fried doughnuts with citrus curd and fennel sugar - £8.00
Selection of local cheeses with crackers, celery, Irish marrow chutney andDelaforce fine ruby port - £15.50