The Weekend Lunch menu - £35, 3 Courses

 
Winter broth of curly kale, sweet onion, artichoke, lemon and nutmeg.
Crisp pigs head, potato puree, warm chimichurri vinaigrette.
Burrata ‘Mozzarella’, poached and raw Brogdale pears, candied walnut dukkah.
Salad of roast quince, Italian leaves and toasted seeds.
Venison ragu, hand cut macaroni, Parmesan, olive oil.
Devon white and brown crab, apple and celeriac salad, cox’s apple jelly. (£6 Supplement)
 
Classic rabbit with mustard sauce, carrots, roast onion.
Grilled piece of beef, salsify glazed with Vacherin mont d’or cheese, watercress. (£6 supplement)
Fillet of cod, chopped Cornish mussels, tender stem broccoli, bottarga, light curry velouté.
Confit of Goosnargh duck, winter root vegetables, green lentils.
Grilled stone bass, pink fir potatoes, Cévennes onions, tempura of monk’s beard, blood orange.
Crushed Italian pumpkin, burrata, curly kale, Parmesan.
 
British and French artisanal seasonal cheese. (£10 supplement)
 
Blood oranges and Yorkshire rhubarb, blood orange sorbet, Brittany shortbread biscuit.
Warm caramelised apple crumble, custard.
Wild honey ice cream, honeycomb, meringue wafers.
Warm chocolate mousse, banana ice cream.