Lunch Menu
Starters
Charred Asparagus
Lemon dressing, mozzarella, and toasted pine nuts (v)
Gin-Cured Mackerel
Dill emulsion, apple, cucumber, elderflower vinaigrette
Pea and Mint Velouté
Crème fraîche and chive oil
Mains
Heritage Carrot & Ricotta Gnocchi
Candied walnuts, wild garlic, and watercress pesto (v)
Coq au Vin
Bacon lardons, glazed onions, mushrooms, carrots, and pommes purée
Seared Salmon
Pommes à l'Anglaise, pink peppercorn hollandaise, finished with micro herbs
All dishes are served with seasonal vegetables of the day.
Desserts
Rhubarb Compote & Vanilla Posset
Honeycomb and oat biscuit (v)
Blood Orange Steamed Sponge Pudding
Grand Marnier anglaise, sugared pistachios
Chocolate & Hazelnut Parfait
Poached pear, salted caramel, and Chantilly cream
Dinner Menu
Starter
Charred Asparagus
Lemon dressing, mozzarella, and toasted pine nuts (v)
Intermediate
Gin-Cured Mackerel
Dill emulsion, apple, cucumber, elderflower vinaigrette
Mains
Heritage Carrot & Ricotta Gnocchi
Candied walnuts, wild garlic, and watercress pesto (v)
Or
Coq au Vin
Bacon lardons, glazed onions, mushrooms, carrots, and pommes purée
All dishes are served with seasonal vegetables of the day.
Dessert
Rhubarb Compote & Vanilla Posset
Honeycomb and oat biscuit (v)
