Sample à la carte menu

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Start

Salad of Wye valley asparagus, Kennet crayfish & pistachio  16 

Roast and poached Foie Gras, haricot beans, Ventreche Alsace 14

Truffle Buffalo Ricotta, peas, broad beans, marjoram, pine nuts (v) 9

Tartare of beef fillet, pickled salsify, cabernet vinegar, hazelnuts 11

Marinated scallops, pink grapefruit, sesame, coriander 11

 

Main

Pekin duck 'laque' a l'orange  26

Tagliatelle of St. George mushrooms, ruby port (v) 18 

Roast Chalk stream Trout, vegetables a la Greque, tapenade 22

Slow cooked shin of beef, raclette garnishes 25

Cornish cod a la Grenobloise, samphire, new potatoes 25

Spring lamb & glazed sweetbread, marinated tomatoes, strained yogurt, sumac 26

 

Sides 4

Available on request 

 

Afters

Rooibos Crème brûlée, Mandarin sorbet 8

Panna cotta of yogurt & white chocolate, strawberries, almonds 9

Rhum Baba, salt caramel mousse, rum 'n raisin ice-cream 8

Prune & almond tart, Armagnac ice-cream 9

Cheese & crackers 11