Starters

Rillette of duck, smooth liver parfait and toasted brioche

8.25

Peppered beef fillet, potato gallete,

caramelised fig and apple

8.25

Seared mackerel, beetroot risotto

9.25

Seared scallops, crab tortellini and black pudding purée

12.95

Pigeon and spinach terrine with pease pudding

8.95

Rabbit ballotine, candied red cabbage and girolles

9.75

Twice baked Crofton goats’ cheese soufflé,

caramelised red onion,

smoked garlic salad and coriander pesto

9.25

Cream of cauliflower soup with fresh sorrel

6.50

 

Mains

Salt marsh lamb rack, curly kale, spring onion croquette,

roasted turnip, rosemary and shallot jus

19.25

Loin eye and rack of venison, braised puy lentils,

mashed potatoes,venison and juniper sausage

19,75

Cumbrian beef fillet, Whinow blue cheese rarebit,

fondant potato, sauce forestiére

24.95

Horseradish and thyme rib eye of beef, braised oxtail, Savoy cabbage and pancetta,

salt beef hash and thyme jus

18.75

Pork fillet and belly, pomme Anna, wilted little gem,

celeriac purée and roasted baby carrots

17.95

Black bream with shrimp, pickled samphire,

Jerusalem artichoke and truffle ravioli, sauce gribiche

18.95

Roasted halibut fillet, braised chicory and celery, salsify, girolles and red wine sauce

19.75

Open ravioli of baby fennel and trompette mushroom,

tomato fondue and Whinow blue gratin

15.95

Balsamic roasted banana shallot tart tatin, sweet corn and thyme drop scones, red chard salad

15.25

Side Orders 2.50

Dauphinoise potatoes

Purple sprouting broccoli and hollandaise sauce

Creamed Savoy cabbage and pancetta

 

Pudding menu

Three chocolate desserts;

Chilled chocolate soufflé, dark chocolate mousse,

milk chocolate sorbet

8.25

Pink grapefruit pannacotta, Blood orange jelly

and toasted sesame sorbet

7.25

Apple tart tatin with vanilla ice cream

7.25

Praline soufflé with pistachio ice cream

6.50

Hot pudding of the day

7.25

Passion fruit tart, peach melba and clotted cream

6.50

 

Pudding Wines (75ml glass)

Chateau Briatte 2002 Sauternes

14% vol. 4.00

San Emilio PX Solera Reserva NV Emilio Lustau

17% vol. 5.00

Tokaji 2000 Royal Tokaji Company

10.5 % vol. 9.00

Muscat rouge, Avondale 2003

16.5% vol. 5.00

Port (75ml glass)

Quinta do Vale Dona Maria LBV 2000 4.00

10 year Old Tawney 6.00

Fonseca Guimaraens Vintage 1987 7.00

Dow's Vintage 1985 9.00

Cognac (50ml)

Martell X.O. Grand Champagne 19.50

Delamain X.O. Pale & Dry, Grand Champagne 6.50

Ragnaud Sabourin V.S.O.P., Grand Champagne 5.25

Armagnac (50ml)

Baron de Sigognac V.S.O.P., Bas-Armagnac 5.70

Baron de Sigognac 1978, Bas-Armagnac 7.90

Domaine Boingneres 1984, Bas-Armagnac 14.20

Henri d’Osne, Fine Calvados Hors d’Age 4.30

Coffees & Teas

Cafetiere of freshly ground Italian coffee 2.00 per person,

Cappuccino, Espresso & Latte 3.00

Large loose leaf Ceylon tea 2.00,

Speciality teas 2.50

All served with petit fours