Spring/Summer Menu

To Start

Beetroot Cured Salmon, Beetroot Carpaccio, Garden Radish, Horseradish & Lemon Dressing

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Salmon Ceviche, Yuzu Dressing, Crispy Nori Seaweed Tortilla

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Asparagus Panna Cotta, Crispy Prosciutto, Soft Poached Quails Egg, Vine Tomato & Pepper Coulis

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Tian of Dorset Crab & Tiger Prawns, Avocado, Baby Gem, Bloody Mary Sauce

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Asian Tuna Tartare, Sesame Filo Basket, Avocado & Mango, Wasabi & Ginger Soy Dressing

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Beef Carpaccio with Parmesan Dijon Dressing, Wild Rocket & Capers

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Roasted Asparagus, Crispy Hens Egg, Chorizo & Balsamic Glaze (v)

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Chorizo & Manchego Croquettes with Romesco Sauce, Micro Herbs (v)

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Crab & Sweetcorn Fritters, Lemon Aioli

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Courgette & White Truffle Velouté, Thyme & Parmesan Sourdough Croutons, Crème Fraiche (v)

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Smoked Trout Rillette, Pistachio Crumb, Lemon & Dill Dressing, Melba Toast

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Twice Baked Cheddar Soufflé , Spinach & Chive Cream (v)

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Miso Soy Salmon Sashimi, Avocado, Lime & Coriander, Wasabi Crème Fraiche

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Summer Gazpacho, Saffron Aioli, Home-made Rosemary & Sea-salt Focaccia (v)

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Crispy Smoked Haddock Fishcake, Sauce Gribiche, Lemon Oil

To Follow

Slow Cooked Belly of Pork with Apple, Potato & Sage Rosti,

Seasonal Spring Vegetables, Cider Jus

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Ballotine of Corn Fed Chicken Supreme with Mushrooms &

Spinach, Crushed New Season Jersey Royals, Spring Vegetables,

Wild Garlic & Tarragon Butter

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Pressed Lamb Shoulder with Rosemary Mash, Glazed Baby Summer Vegetables, Red Wine & Thyme Reduction

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Pan-Fried Hake, Globe Artichoke, Broad Beans & Garden Pea ‘Cassoulet’

Lemon & Chive Cream Sauce

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Gressingham Duck Leg, Pressed Potato & Parsnip Terrine,

Braised Garden Peas, Pancetta & Baby Gem, Baby Leeks, Red wine Sauce

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Rack of English Spring Lamb with Herb Crust, Potato Dauphinoise,

Savoy Cabbage Parcel with Pancetta, Glazed Baby Carrots, Red Wine & Rosemary Jus

* £5.00 Supplement

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Fillet of Beef Tournedos with Béarnaise Sauce, Triple Cooked

Chips, Roasted Tomato Confit, Wild Rocket & Balsamic Glaze

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Fillet of Beef en Croute, Celeriac & Potato Terrine, Glazed Spring Vegetables, Bordelaise Sauce

*£5.00 Supplement

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Roasted Gressingham Duck Breast with Puy Lentil, Sun Blushed Tomatoes & Thyme, Baby Spinach, Blood Orange Jus

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Roasted Fillet of Hake wrapped In Prosciutto, Risotto Primavera,

Buttered Samphire, Warm Basil Dressing

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Grilled Fillet of Sea-bream with Mustard & Tarragon Sauce,

Crushed Jersey Royals & Hispi Cabbage, Spring Vegetables & Basil oil

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Smoked Haddock Fishcakes, French Style Garden Peas, Saffron Cream Sauce

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Pam Fried Cod Loin on Crab & Mussel Risotto, Buttered

Samphire, Tomato Concasse, Summer Micro Herbs

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Pudding

Dark Chocolate Marquise, Summer Compote, Clotted Cream

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Individual Apple & Almond Galette, Vanilla Bean Ice Cream

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Warm Raspberry Bakewell Tart, Toasted Almonds, Crème Anglaise

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Individual Pavlova, with Seasonal Berries, Hot White Chocolate Sauce

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Lemon Posset, Limoncello Cream, Stem Ginger Amaretti

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Dark Chocolate Cloud Torte, Summer Berries, Salted Caramel Ice Cream

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Vanilla Panna Cotta, Rhubarb, & Stem Ginger Crumb

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Mascarpone & Ginger Cheesecake, Blueberry Confit

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Salted Caramel & Chocolate Tart, Pistachio Crumb, Clotted Cream Ice Cream

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Orange & Polenta Torte, Crème Fraiche, Lavender Honey

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Gooseberry Fool, Elderflower Cream, Vanilla Shortbread

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White Chocolate & Cointreau Tiramisu, Mango Sauce

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Selection of English Cheese & Artisan Biscuits with Quince Paste, Figs & Grapes

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