The Restaurant

To commence

Ducks egg 
 Coddled Hampshire ducks egg, sour dough soldiers, morels
 (v) £6.50

Quail 
Lacquered quail, roasted baby beetroot and salsify salad
£7.50

Mushrooms
Sautéed woodland mushrooms on toast, tarragon and garlic butter (v)
£7.95

Crab
Bisque of Cornish hen crab, crispy smoked eel, coconut caviar
£7.95

Smoked Salmon
Severn and Wye valley smoked salmon plate simply garnished
£8.95

Croquette
Pigs head croquette, sauce gribiche, salad mache
£7.50

Oxtail
24 hour braised oxtail cannelloni, roasted onion puree, jus
£8.50

To follow

Sea bass
Fillet of sea bass, lobster ravioli, cauliflower puree, watercress foam
£21.50

Halibut
Fillet of halibut, carrot puree, samphire, sauce Jacqueline
£19.75

Rabbit
Saddle of rabbit with its own cottage pie, vanilla spatzle
£20.50

Lamb
Cutlet, rillete and confit shoulder of Romney Marsh lamb
£22.95

Scallops
Seared Celtic scallops, Bath chaps, boudin noir
£22.95

Beef
36 hour braised beef blade, confit chicken wing, bone marrow, sauce Bordelaise
£23.95  

Mushroom
Wild mushroom pancake, cepe veloute, baby spinach (v)
£16.95     

To finish

Earl grey
Earl grey cream and Eccles cake
£7.00

Chocolate
Warm chocolate moleaux, crème de menthe ice cream
£7.00

Honeycomb
Honeycomb and toasted oat parfait, pecan nut praline (n)
£7.00

Raspberry
Trio of new season raspberry desserts,      raspberry marshmallow
£7.00

Cheese
British and artisan French cheese plate, brioche and chutney
£9.50

Vacherin Mont D’or
Whole baked Vacherin mont d’or to share, Armagnac prunes, raisin bread (n)
£16.50

VAT is included in all prices, service is at your discretion

(N) We can not guarantee that these dishes have been prepared in a nut free environment

(V) Denotes this dish is suitable for vegetarians