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A LA CARTE
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
Snacks
ROSEMARY & OLIVE OIL SOURDOUGH (v)
Baked in house daily, whipped butter
1
SMOKED SALMON TARTLETS
Creme Fraiche, Cucumber, Lemon
5
CRISPY HALLOUMI FRIES (v)
Tomato & Chili Chutney
5
MIXED MARINATED OLIVES
5
Starters
ROAST SCALLOPS
Pumpkin Veloute, Ras Al Hanout,
Pumpkin Seed Praline
16
BEEF CARPACCIO
Celeriac & Mustard Coleslaw, Toasted Hazelnuts, Pickled Pink Peppercorns
12
CRISPY HAM HOCK
Petit Pois A La Francaise
12
ROAST BEETROOT TART (v)
Red Onion Marmalade, Puff Pastry,
Toasted Walnuts, Orange Vinaigrette
10
Mains
BRAISED PORK BELLY
Roast Cauliflower, Black Garlic,
Truffle Almonds, Stuffed Mushroom
28
RED WINE PEARL BARLEY RISOTTO (V)
Sauteed Mushrooms, Brown Butter Sage, Toasted Pecan Nuts, Salted Grapes, Gorgonzola
20
MONKFISH THERMIDOR
Thermidor Sauce, Spinach, Mussels,
Brown Shrimp
27
ROAST PHEASANT BREAST
Braised Red Cabbage, Parsnip Puree, Honey Roasted Parsnips, Confit Pheasant Samosa
28
Sides
ANCHOR HASH BROWNS
4
SWEET POTATO FRIES
6
Add Ketchup or Homemade Mayonnaise: Plain, Garlic, Harissa
50p
SPROUTING BROCCOLI (v)
4.5
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