Seasonal Menu

STARTERS

French Onion Soup (V) (VO) 7.95
gruyère croûtes and onion and rosemary loaf

Lobster and King Prawn Salad (GFO) 9.95
granary bread and tomato and sherry marie rose sauce

Roast Breast of Partridge (GFO) 8.95
Jerusalem artichoke purée, bacon hash brown, maple glazed beets and a port reduction

Caramelised Shallot Tart (V) (VO) 7.95
crispy camembert, pickled walnut and baby leaves

Braised Mushroom (V) (VO) 7.95
spelt, baby gem, tofu tahini dressing and pumpkin seed pesto

MAIN COURSES

Braised Ox Cheek (GFO) 23.95
bourguignon sauce, celeriac and onion mash, tender stem broccoli and shallot rings

Roast Venison Loin (GFO) 24.95
chocolate ganache, warmed honey fig, pommes anna, charred sprouts and turnips and a reduced venison jus

Blackened Monkfish (GFO) 24.95
mussel and clam chowder, mussel broth, squash purée and a leek and shallot rosti

Beetroot Gnocchi (GFO) (V) 18.95
ricotta cream, sage pesto, beetroot puree and parmesan shards

Braised Pork Belly (GFO) 22.95
mash potato, red cabbage, spiced butter jus and apple purée

Butternut Squash and Sage Risotto (V) (VO) 17.95
pumpkin seeds and vegan friendly parmesan

ON THE SIDE

Onion Rings 3.50

Sweet Potato Fries 3.50

Creamy Mash Potato 3.50

Homemade Coleslaw 3.50

Homemade Chips 3.50

Seasonal Vegetables 3.50

(GF) – Gluten Free (GFO) – Gluten Free Option (VE) – Vegetarian (V0) – Vegan Option

Please speak to your service team if you have any allergies or dietary requirements

All ingredients are locally sourced where possible