restaurant dinner menu

Smoked Mackerel Scotch Egg, Salmon and Eel
with Beetroot & Apple Relish 13

Sous Vide Butternut Squash Terrine,
Stinking Bishop Blue Cheese, Chestnuts and Rosemary 9

King Prawn Mousse Kebabs and a Pea Brûlée 11

Braised Oxtail Ravioli, Cumberland Sauce and Sautéed Spinach 8

Smoked Duck Breast,
Blackberries, Orange, Candied Walnut and Pickled Shallot 9

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Peach Sorbet with or without Archers 4

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Rib Eye 21 or Fillet Steak 26
Triple Cooked Chips, Calabrese and a Dianne Sauce

Seared Tuna, Cauliflower, Apple and a Chili & Mango Compote 21

Pan Seared Sea Bass with Squid,
Kale, Cucumber and Seaweed Mayonnaise 18

Sous Vide Chicken Suprême,
Stuffed with Sticky Bacon & Tomato Jam,
with Smoked Dauphinoise Potato, Pea Textures
and a Red Wine Sauce 16

Sous Vide Beetroot & Heritage Tomato,
Shallots, Basil and a Raspberry Vinegarette 13

Rib of New Season Lamb,
Garlic Polenta Chips, Wilted Spinach and Blackberry Jus 20

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