Weekend Lunch Menu - £35 three courses.

Salad of tomatoes, shallots and chives, light cream of Tunworth (Hampshire) cheese.
Country terrine of chicken and pork, toasted sourdough.
Salad of spring young leaves, asparagus and soft herbs.
Tempura of Sicilian courgette flowers, vinaigrette of wood roasted sweet peppers and almonds.
Seabream ceviché, avocado purée, spring turnips and soft herbs.
Slow cooked rabbit with hand cut macaroni, Parmesan.
Roast Lancashire Goosnargh duck leg, Cheltenham beetroot, green freekeh wheat, sweet spice.
Grilled seabass, asparagus, fennel, cauliflower and wild mushrooms.
Shoulder of Denbighshire lamb, Italian courgette, olive oil and rosemary juice.
Cornish skate, salted butter, lemon, parsley and capers.
Fillet of cod, Cornish cockles, green market vegetables.
Fresh sheep’s ricotta ‘Gnudi’, delica pumpkin, pears.
French artisanal seasonal cheese. (supplement £10)
Lemon curd tart, Chantilly cream, lemon syrup.
Wild honey ice cream with crushed honeycomb.
Alphonso mango, coconut and tapioca.
Warm clafoutis of apricots, crème fraîche. (serves up to 4 guests)
Clementine sorbet.