Our fine dining experience starts with local breads from our artisan baker ‘The Bread Factory’, served with whipped Netherend Farm butter and our homemade hummus.

Because we use seasonal ingredients, our menus will change slightly throughout the seasons to reflect the best produce available.

Starters

Mini quails Scotch egg with watercress, pickled vegetables and mustard dressing
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Warm Coronation chicken salad with toasted cashews and golden sultanas
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Pressed duck and chicken terrine with caper raisin purée and red watercress
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Reared sirloin of beef, white balsamic, salsify and black truffle (£3.00 supplement)
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Pressed ham hock terrine with apple chutney and celery salad
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Roast wood pigeon, caramelized shallot, beetroot and orange purée (£2.50 supplement)
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Smoked mackerel Scotch eggs with pea tendrils and tartar sauce
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Gin cured salmon with horseradish set cream and celeriac remoulade

Prawn cocktail with spicy tomato jelly and baby gem lettuce
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Portland crab salad with cloudy apple purée, celery and lime (£1.50 Supplement)
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Ceviche of Portland scallops, heritage beetroot and apple (£2.50 supplement)
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Butter poached Lobster, roast spring onions with a saffron bisque (£4.00 supplement)
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Spinach and watercress soup with slow poached egg yolk (v)
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Seasonal wild mushrooms with roast pumpkin and thyme white wine sauce (v)
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Kent pear, toasted walnuts and pickled baby beetroot salad (v)
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Caramelized Donnington Jerusalem artichoke soup with apple cream (v)

Mains

Rump of Lake District lamb with a crispy bonbon, rosemary mash and buttered greens
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Cumbrian Blade and sirloin of beef, pickled turnips, onion and thyme potato terrine with Secretts farm calvo nero (£2.50 supplement)
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Corn fed Chicken breast with bacon and savoy cabbage, buttered poached potato with cream mushroom sauce
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Corn fed breast of chicken with braised red cabbage, dauphinoise potatoes and red wine jus
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Honey glazed belly of pork with crackling, mushroom purée and roast parsnip
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Pan fried fillet of beef with potato terrine, mushroom purée, wilted spinach and port jus (£5.00 supplement)
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Loin of Rhug estate venison with braised red cabbage, parsnip purée and roast pearl barley risotto (£4.00 supplement)
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Pan fried loin of hake with butterbeans, roast Evesham squash, spinach and parsley oil

Poached Haddock, wilted kale, Carrols heritage Shetland black potatoes with smoked haddock and dill sauce
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Roast Scottish salmon, steamed Anya potatoes, soft boiled egg and watercress sauce
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Pan fried lemon cured sea trout with pickled beetroot, Norfolk micro salads, parsley potatoes and toasted almonds
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Pan fried halibut with creamed leeks, potato terrine, parsley and almond cream (£4.50 supplement)
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Beetroot and celeriac gratin with kale, toasted pine nuts and cheddar sauce (v)
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Roast squash with sage pearl barley, parsley oil and apple cream (v)
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Portobello mushrooms filled with Somerset brie and a parsley crumb served with
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Secretts farm rainbow carrots and beetroot purée (v)

Dessert

Baked apple, toasted almond, shortbread and sweet sherry custard
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Juniper and Sipsmith gin panna cotta with lime tuile and popping candy
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Dark chocolate mousse with mint ice cream and chocolate soil
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Banoffee pie with rum and raisin ice cream
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Gypsy tart with liquorice ice cream
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Coffee parfait with toffee baked apples and puff pastry

Chocolate and Grand Marnier parfait, orange jelly, chocolate soil and coco nib tuile (£3.00 supplement)
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Peanut parfait, caramel sauce and chocolate ganache served with milk stout (£3.00 supplement)
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Three British artisan cheese with apple chutney, celery and homemade olive oil crackers (£3.00 supplement)
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Five British artisan cheese with apple chutney, celery and homemade olive oil crackers (£5.00 supplement)

* We may suggest slight modifications to your chosen menu so you receive the best quality ingredients throughout the season.

All prices are exclusive of VAT