Restaurant Menu
To view our Wine List, please click here.
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Organic Salmon
Coxes Apple and Verbena
Confit Foie Gras
Quince, Celeriac and Jam
Mosaic of Rabbit
Sand Carrot, Girolle Mushrooms and Balsamic
Confit Wood Pigeon
Butternut Squash, Stilton and Oats
Goats’ Cheese Mousseline
Beetroot and Pear
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Longhorn Beef
Shallot Pickle and Red Wine Jus
Evenlode Valley Partridge
Salsify Root and Mousserons
Atlantic Cod
Brown Shrimps, Fennel and Beurre Noisette
Stone Bass
Butterbeans, Tomato Fondue and Saffron Rouille
Roasted Autumnal Vegetables
Chestnut Gastric and Chanterelle Mushrooms
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You are welcome to take rest before your dessert course.
Simply inform one of our team.
Clementine Cheesecake
Oatmeal and Orange Jelly
Dark Chocolate
Pavé, Bruleé and Olive Oil
Cox`s Apple Tatin
Bourbon Ice Cream
Toffee Fondant
Brown Bread Ice Cream and Salted Caramel
Selection of British and French Cheese
Supplied by Premier Cheese
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Two Courses - Thirty Nine Pounds Fifty Pence
Three Courses – Forty Nine Pounds Ninety Five Pence
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Reservations are highly recommended – 01993 812291
The above menu is a sample of Marc Hardiman’s use of exceptional ingredients and techniques, as such the menu is subject to change without notice.