B u R n T T R uff L e

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Poached hake fillet, haricot beans, smoked bacon and chicken broth 18.5. Seabream fillet, red cabbage, crispy potato, mu
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- Berry fizz, strawberry liquor, prosecco, blueberries 7

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Freshly made sourdough with truffle and walnut butter 3 (N)

STaRTeRS Sweetcorn soup, chilli oil, fresh sourdough 5 Chicken liver pate, spiced plum chutney and toasted sourdough 7 Fennel cured mackerel, dill mayonnaise, apple, lime and broad beans 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, Wirral watercress, black garlic and onion purée, truffle and parmesan chips 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, crispy potato, 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

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, honeycomb ice cream 6 Poached Victoria plum, milk ice cream, buckwheat sponge, salted caramel 7 Freshly baked chocolate tart, praline cream (N) 7 CHe e Se Blue Monday with burnt onion marmalade and fcheese biscuits (N) 4 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.

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