Spring Menu 2018

Call Claire on 0756 555 2748 for pricing and availability 

STARTER (CHOICE)

Roasted wood pigeon with braised baby gem, red cabbage purée and sugared walnuts

or

Grilled English asparagus with tarragon crispy hen egg and truffle emulsion (V)

or

Veal consommé with heritage tomato, oxtail tortellini and chive oil

MAIN COURSE (CHOICE)

Roast new season lamb rump with crushed Jersey Royals, carrot purée, purple sprouting broccoli and chimichurri dressing

or

Cornish hake with saffron arancini red pepper sauce and dressed sea vegetables

or

Chargrilled broccoli with sweet potato purée, nettle pesto and nut seed granola (V)

DESSERT (CHOICE)

Bitter chocolate nemesis with yuzu, citrus and mint salad

or

Rhubarb and custard ice cream sandwich

or

Salted caramel cannoli, caramel pop corn, walnuts chocolate sauce

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