À la carte, 19th January

Starter
Salad of Dorset crab, avocado cream, black radish and fennel. £15
Grilled Galician octopus, squid ink polenta, salsa verde. £16
Guinea fowl and foie gras boudin blanc, celeriac tagliatelle, pickled quince. £16
Grilled quail lacquered with sweet spice, kumquat purée, winter vegetables. £12
Slow cooked rabbit with hand rolled gnocchi, parsley and Parmesan. £14
Roast Jerusalem artichoke soup, toasted hazelnuts, raw cream. £8
Winter salad of tomato, endive, Italian leaves, pomegranate. £8
 
Main
Grilled Scottish Angus rib of beef, roast winter vegetables, crisp Anna potato. £49.50 pp for 2
Roast duck, (Goosnargh), freekeh wheat with toasted seeds, young parsnips, date and tamarind. £29
Fillet of cod, mussels and razor clams, sea purslane, purple sprouting broccoli, shellfish sauce. £28
Roast saddle of Dartmoor venison, sweet potato, beetroot and onion. £29
Grilled line caught seabass, salsify, winter greens, roast lemon purée. £29
Roast saddle of rabbit, slow cooked shoulder cottage pie, chestnut mushrooms. £29
Fresh sheep’s ricotta ‘Gnudi’, delica pumpkin, pears. £17
 
British and French artisanal seasonal cheese. £14
 
Classic tarte tatin of apples – ideal for sharing, serves 2, 3 or 4. £20
Vanilla cheesecake, Yorkshire rhubarb. £8
Clementine sorbet, salad of oranges. £9
Wild honey ice cream with crushed honeycomb. £9
Warm chocolate soup, roast banana ice cream. £9