Poached hake fillet, haricot beans, smoked bacon and chicken broth 18.5. Seabream fillet, red cabbage, potato crisps, mu
Bu Rn T Dr In k Sp BRe
e CIaL
TRuffLe
- Prosecco and cassis 7
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Freshly made sourdough with truffle and walnut butter 3 (N) Spanish Gordal olives 4
STaRTeRS Sweetcorn soup, chilli oil, fresh sourdough 5 Chicken liver pate, farmhouse chutney and toasted sourdough 7 Fennel cured mackerel, dill mayonnaise, apple, lime and tender stem 8 Steak tartare, toasted sourdough, watercress and horseradish 8 Home cured salmon, mussel dressing, pickled gem lettuce, cucumber chutney 8 House ricotta, charred cauliflower, dukkah spice and olive oil (N) 6 Buratta, roast swede, crispy rice and smoked garlic honey 7 MaInS Braised featherblade, black garlic and onion purée, salt baked celeriac 18 Blue cheese arancini, caramelized squash puree, sage brown butter, parmesan (N) 14 Poached hake fillet, haricot beans, smoked bacon and chicken broth 18.5 Seabream fillet, red cabbage, potato crisps, mustard and dill sauce 18 Fresh gnocchi, caramelized endive, goats curd and sticky walnuts (N) 15 Chargrilled Middlewhite pork chop, field mushroom ketchup, sprouting broccoli 19 Chateaubriand, romaine lettuce, steak relish, truffle and parmesan chips 60 For two, please allow 45 minutes
SIde S
Hand cut truffle and parmesan chips 3.5 Roast Crown prince squash, bagnet vert 3.5 Rainbow chard, pear and walnuts (N) 4
DeSSeRTS
Vanilla Crème brûlée 6
Dark chocolate mousse, prune, hazelnut and oat granola 6.5
Fresh doughnuts, lemon cream, honey and thyme syrup 6 Sticky toffee pudding, butterscotch sauce and yogurt sorbet 6 Buckwheat cake, milk ice cream, salted caramel and plum 6.5 CHe e Se Ogelshield, Brinkburn, Fourme au Maury, Pont l’Eveque with farmhouse chutney and cheese biscuits (N) 9 SWe e TS A selection of homemade sweets for your coffee 1.50
Please inform us of any allergies and intolerances, a full list of ingredients is available on request. (N) = contains nuts.
