21st April - Weekend Lunch Menu

Spring garlic leaf and young spinach velouté, ricotta dumpling and asparagus.
Country terrine of chicken livers and pork, winter leaves.
Venison ragu with hand cut macaroni, pomegranate and Parmesan.
Cornish mussels, ‘Moules Marinières style` blood orange, monks beard.
Seabass ceviche, avocado cream, Tokyo turnip and fennel.
Late winter salad of tomatoes, shallots and chives, light cream of Tunworth (Hampshire) cheese.
 
Classic rabbit ‘à la moutarde’, spring greens and carrots.
Slow cooked Denbighshire lamb, purée of carrots, winter root vegetables.
Grilled piece of beef, calçots onions, king oyster mushroom glazed with Parmesan.
Fillet of cod, sea purslane, purple sprouting broccoli, seaweed vinaigrette.
Grilled seabass, new season asparagus, cauliflower purée, Jersey Royal potatoes. (Supplement £8)
Fresh sheep’s ricotta ‘Gnudi’, delica pumpkin, pears.
 
French artisanal seasonal cheese. (supplement £10)
 
Classic English custard tart, green sultanas and pine nuts.
Warm chocolate soup, roast banana ice cream.
Salad of Yorkshire rhubarb, blood oranges, clementine sorbet.
Classic cheesecake scented with vanilla and rosewater, caramelized apple.
Wild honey ice cream with crushed honeycomb.