ALLERGEN INDEX:
F,Fish, E,Eggs, L,Lupin, MO,Molluscs, S,Soy, M,Milk, C,Celery, MU,Mustard, G,Gluten,
P,Peanuts, SE,Sesame, NU,Tree nuts, CR,Crustaceans, SU,Sulphur Dioxide (V) , Vegetarian
Evening a la carte Menu
£90.00 PER PERSON
STARTERS
BURRATA, PEA AND MINT GAZPACHO, GLOBE ARTICHOKE | (G-M-SU)
CORNISH CRAB, ISLE OF WIGHT TOMATO AND PECORINO TART,
BLOODY MARY | (C-M-CR-G-E)
SMOKED CHALK STREAM TROUT, FENNEL JAM, GRANNY SMITH APPLE |
(F-M-SU)
WYE VALLEY ASPARAGUS, WARM TARTARE SAUCE,
CRISPY BURFORD BROWN EGG | (G-SU-M)
MAIN COURSES
OXFORDSHIRE HOGGET, POTATO TERRINE, FRENCH BEANS,
SALSA VERDE |(M-C-SU)
POUSSIN, WYE VALLEY ASPARAGUS, CONFIT SHALLOT, JAMON SAUCE |
(M-SU-C)
SHETLAND ISLANDS COD, BORLOTTI BEAN CASSOULET,
ESPELETTE SAUCE | (M-F-SU)
BLACK BOMBER GNOCCHI, SPRING VEGETABLES, GARDEN HERB PESTO |
(G-E-M-SU)
CAULIFLOWER COOKED IN BROWN BUTTER,
SUMMER BEAN AND MAITAKE FRICASSEE | (M-SU)
DESSERTS
MANJARI CHOCOLATE FONDANT TART, GARDEN MINT ICE CREAM |
(M-SU-G-E-S)
SOMERSET STRAWBERRY AND VANILLA MILLE- FEUILLE | (E-M-G)
RHUBARB AND CUSTARD BAKED ALASKA | (G-E-M)
SELECTION OF BRITISH CHEESES, HOMEMADE BISCUITS | (G-M-SU)
COFFEE AND PETIT FOURS £5 PER PERSON | (SU-M-G-NU)
AVAILABLE WEDNESDAY - SATURDAY THROUGHOUT DECEMBERSAMPLE