restaurant dinner menu

Monday to Saturday 6pm – 9:30pm

Baked Goat’s Cheese Mousse,
Beetroot, Roasted Grapes and Balsamic Glaze 6.5

Duck Liver Parfait,
Pickled Vegetables, Hazelnut Crumb and Brioche 7

Breaded Duck Egg,
Leek Fondants, Watercress, Allotment Herb Oil and Mornay Sauce 6.5

Smoked Haddock Arancini,
Radish, Fennel and Cherry Tomato Salad with Lemon & Dill Mayo 9

Spiced Orange Sorbet with or without Vodka 4

Teriyaki Glazed Duck Breast,
Confit Duck Leg, Roasted Beetroot & Fig and Pak Choi 17.5

Spring Lamb Rump,
Fondant Potato, Buttered Spinach, Red Pepper Purée and Salsa Verde 18

Pan Roast Salmon,
Buttered New Potatoes, Cauliflower Assiette and Chive Cream 16.5

Dry Aged Rib-Eye Beef 21  OR  Fillet 24
Beef Dripping Chips, Buttered Green Beans,
Watercress and a Béarnaise Sauce

Red Leicester & Spring Onion Mash 4.5
Greens with Garlic and Ginger Butter 4
Roasted New Potatoes 4
Chips 2.5