Sample à la carte menu

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Start

Liver parfait, Madeira Jelly, brioche 8

Tortellini of Kennet crayfish, buttered leeks, rapeseed 9  

Warm smoked haddock, poached egg, parsley sauce, pommes allumettes 8

Blue cheese & onion tart, walnuts, golden raisins (v) 7

Venison tartare, Jerusalem artichokes, hazelnuts, truffle 9

 

Main

Roast & braised venison, red cabbage, chestnut rosti, jus of Cointreau & orange 18

Charolais beef cheek, parsley snails, mashed potatoes 17  

Tagliolini of wild mushrooms & Wiltshire truffles (v) 15

Lydney Park wild boar, choucroute, russet apple 16

Wild sea bass, pomme fondant, grapefruit butter sauce 14

Roast brill, salsify, trompettes de mort, jus Ventoux 22

 

Afters

Tarte a l’ Orange, chocolate sorbet 6

Chocolate fondant, mulled quince, pistachio ice-cream 8

Feuillantine of prune & Armagnac 8

Honey bottom panna cotta, poached pears, gingerbread 7

Cheese & biscuits 9