Starters

Smoked Platter – Smoked Salmon, Eel, Mackerel and Trout and Crevettes with Granary Bloomer and Marie Rose (F, G, E, CR, SU) (GF, DF)

Chunky Crab & Sweetcorn Chowder with Warm Baguette (CR, C, D, G, SU, F) (GF, DF)

Crispy Salt & Pepper Squid with Chilli & Lime Aioli and Pickled Red Onion (MO, F, SO, G, CR, SU, E) (DF)(Traces G)

Sweet & Sour Prawn Skewer with Sticky Cashew & Pineapple Rice Ball and Charred Pak Choi (CR, SU, C, N) (GF, DF)

Beetroot and Goats Cheese Tian with Toasted Hazelnuts and Burnt Honey Gel (V) (D, N) (GF)

Hare, Pork & Pickled Walnut Terrine with Thyme & Walnut Bread (SU, C, N, G, E, D) (GF, DF)

Mains

Crab, Spinach, Ham Hock and Reblochon Cheese Tartiflette with Roasted Courgette and Vine Tomatoes (D, CR, C, MU, SU, G)

Charcoal Battered Fish Goujons with Crunchy Slaw, Sweet Potato Fries and Satay Dip
(F, CR, G, E, P) (DF)

Maple and Mustard Baked Salmon Fillet with Heritage Carrot Terrine and Lemon Buttered Potatoes (F, D, C, MU, SU) (GF, DF)
Roasted Gurnard with Mussel & Prawn Bouillabaisse, Gruyere Biscuits and Rouille (F, MO, D, G, E, CR) (GF, DF)

Tonkatsu Ramen – Char Sui Pork Belly in a Rich Bone Broth with Woodear Mushrooms, Marinated Egg, Spring Onions and Udon Noodles (C, SE, SO, E, G, SU) (GF, DF)

Honey Roasted Squash, Celeriac and Wild Mushroom Tart with Parmesan & Thyme Cream Sauce and Dressed Leaf (D, G, E)

Puddings

Chocolate and Malt Cremeux with Malted Crumb, Salted Caramel and Fior De Latte Ice Cream (D, G, E) (GF)

Spiced Pear Tarte Tatin with Walnut Praline and Perry Caramel (D, G, N)

Bramley Apple Crumble Cheesecake with Honey & Custard Ice Cream and Blackberry Gel (D, E) (GF, DF, N)

Brown Butter & Muscovado Rice Pudding with Clementines and Ginger Crumb (D) (GF)

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.

Starters

Smoked Platter – Smoked Salmon, Eel, Mackerel and Trout and Crevettes with Granary Bloomer and Marie Rose (F, G, E, CR, SU) (GF, DF)

Chunky Crab & Sweetcorn Chowder with Warm Baguette (CR, C, D, G, SU, F) (GF, DF)

Crispy Salt & Pepper Squid with Chilli & Lime Aioli and Pickled Red Onion (MO, F, SO, G, CR, SU, E) (DF)(Traces G)

Sweet & Sour Prawn Skewer with Sticky Cashew & Pineapple Rice Ball and Charred Pak Choi (CR, SU, C, N) (GF, DF)

Beetroot and Goats Cheese Tian with Toasted Hazelnuts and Burnt Honey Gel (V) (D, N) (GF)

Hare, Pork & Pickled Walnut Terrine with Thyme & Walnut Bread (SU, C, N, G, E, D) (GF, DF)

Mains

Crab, Spinach, Ham Hock and Reblochon Cheese Tartiflette with Roasted Courgette and Vine Tomatoes (D, CR, C, MU, SU, G)

Charcoal Battered Fish Goujons with Crunchy Slaw, Sweet Potato Fries and Satay Dip
(F, CR, G, E, P) (DF)

Maple and Mustard Baked Salmon Fillet with Heritage Carrot Terrine and Lemon Buttered Potatoes (F, D, C, MU, SU) (GF, DF)
Roasted Gurnard with Mussel & Prawn Bouillabaisse, Gruyere Biscuits and Rouille (F, MO, D, G, E, CR) (GF, DF)

Tonkatsu Ramen – Char Sui Pork Belly in a Rich Bone Broth with Woodear Mushrooms, Marinated Egg, Spring Onions and Udon Noodles (C, SE, SO, E, G, SU) (GF, DF)

Honey Roasted Squash, Celeriac and Wild Mushroom Tart with Parmesan & Thyme Cream Sauce and Dressed Leaf (D, G, E)

Puddings

Chocolate and Malt Cremeux with Malted Crumb, Salted Caramel and Fior De Latte Ice Cream (D, G, E) (GF)

Spiced Pear Tarte Tatin with Walnut Praline and Perry Caramel (D, G, N)

Bramley Apple Crumble Cheesecake with Honey & Custard Ice Cream and Blackberry Gel (D, E) (GF, DF, N)

Brown Butter & Muscovado Rice Pudding with Clementines and Ginger Crumb (D) (GF)

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.