To start

Ham croquettes with garlic aoili
(D, G)
Salmon salmon with horseradish crème fraîche, radish salad and grilled sourdough
(F, D, G, L)
Tomato and beetroot salad topped with Italian burrata cheese with a wild garlic crumb and balsamic glaze
(G, D, SD)

To follow

Oven baked lemon sole fillets, samphire and broad beans, sautéed new potatoes, finished with a rich tomato sauce
(D, SD)

 Celeriac roasted in a thyme butter with a blue cheese and celeriac bon-bon, wild mushrooms,
apple purée and silver skin onions (v)
(D)

Slow braised Venison served with a rosemary infused mash potato, honey parsnips, asparagus shavings, finished with a rich gravy
(SD, D, G)

16oz Chateaubriand for two to share, with rustic hand-cut chips, garlic & thyme field mushroom, roasted tomatoes & sautéed mange tout (gf) 
(D, SD)

Add to your steak:     Pink peppercorn (D, SD)      Garlic butter (D, SD)  (gf)

To finish

Lemon meringue tart with lemon sorbet and sliced strawberries
(D, SD)

Passion fruit and peach mousse with fresh cream
(D)
Add peach Bellini shot 
The 14 food allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish            
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)                                      
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid    
S
= Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)