For the Table
Selection of artisan bread, whipped butterGBP 7.50
Salamanca olivesGBP 5.00
Jersey rock oysters (1 uni.)GBP 5.00
Starters
Red, golden and candy beetroot salad with stracciatella, endives, orange dressing and toasted hazelnutsGBP 14.50
English asparagus with poached egg, wild garlic, parmesan cream and pine nutsGBP 17.00
Yellowfin tuna with ginger and garlic dressing, yuzu gel and wasabi leavesGBP 22.50
Scottish scallops, Parma ham crumb, pea purée and beurre blancGBP 23.00
Steak tartare with cured egg yolk and rosemary crackers GBP 17.50
Duck leg croquettes with cornichons, pickled walnut ketchup and cauliflower puréeGBP 21.00
Mains
Taleggio and thyme ravioli with chilli and peppers sauceGBP 24.00
Catch of the week
Dover sole meunière with caper and lemon butter
Corn fed chicken breast with morels, rainbow swiss chard and Burgundy cream sauceGBP 34.00
Duck breast, glazed miso celeriac, pear gel, chicory and Marsala jusGBP 35.00
Roast lamb rump and confit belly with broad bean purée, lamb fat potato and jusGBP 41.00
Tournedos “Rossini” with potato fondant and Madeira sauce GBP 54.00
900g Lake District côte de boeuf and bone marrow jus (To share)GBP 98.00
Sides
Baby spinach with olive oil or cream GBP 8.50
French friesGBP 7.00
Oak leaf lettuce with buttermilk dressing and avocado GBP 8.00
Roasted carrots with tahini dressingGBP 9.50
Deep fried Chiodini mushroom with rosemary creamGBP 8.50
