Smoked haddock and parsley fishcake, confit leeks and hazelnuts. Steamed cod fillet, red cabbage, mustard and dill sauce
Lunch 12 – 2:30 (Tuesday - Saturday)
Bu Rn T
TRuffLe
Early Dinner 6-7 (Tuesday-Thursday) (Tuesday-Thur úsday)
1 Course 12 / 2 C0urses 16 / 3 courses 19 DrInK
specIaL
Cherry Bellini 7
BRe
aD
Freshy baked sourdough with truffle and walnut butter 3 (N) Gordal olives 4
STaRTeRS Yukon gold potato soup, smoked garlic, fresh sourdough Chicken liver pate, farmhouse chutney, toasted sourdough Cured salmon, salted white cabbage, dill crème fraiche (+£1 supplement) Crispy lambs breast, turnip mash and miso dressing Celeriac risotto, salsa verde, brown butter breadcrumb
MaInS Feather Blade, caramelised onion puree, truffle and parmesan chips (+£1 supplement) Smoked haddock and parsley fishcake, confit leeks and hazelnuts Steamed cod fillet, red cabbage, mustard and dill sauce, lemon and pink pepper crumb (+£1) Glazed pig cheeks, salt baked celeriac, caramelized apple puree Blue Monday arancini, caramelized squash puree, sage brown butter, parmesan
SId
eS
Hand cut truffle and parmesan chips 3½ Honey roast chantenay carrots 3½ Savoy cabage and smoked bacon 4
DeSSeRTS Vanilla crème brûlée, cinnamon shortbread Fresh doughnuts, tonka bean ice cream and chocolate sauce Rice pudding, tea soaked raisins, fresh nutmeg Sticky toffee pudding, butterscotch sauce and yogurt sorbet Blue Monday, farmhouse chutney and cheese biscuits (+£1 supplement) SW
e e TS
Americano coffee & sweets 3½
Please inform us of any allergies and intolerances, a full list of ingredients is available on request. (N) = contains nuts.
