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SET LUNCH
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
Starters
VENISON ARANCINI
Parsnip Puree, Cranberry Sauce, Pecan Nuts,
Gorgonzola
ROAST CAULIFLOWER SOUP (v)
Toasted Almonds, Curry Oil
Add a warm Buttermilk Bun with Local Whipped Butter for £1
Mains
BRAISED GUINEA FOWL THIGH
Caramelised Onion, Turnip,
Saute Padron Peppers
KATSU CURRY (V)
Tofu, Lentils, Red Pepper, Celery & Grapes
Dessert
AFFOGATO (V)
Espresso, Homemade Muscovado Ice Cream
Decaff Available
THREE COURSES FOR 36
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