SMOKED CHALK STREAM TROUT, BLOOD ORANGE, JALAPEÑO, CHICORY
(F,SU, E,MU,SO,SE)
HAND DIVED DEVON SCALLOPS, XO SAUCE, GRANNY SMITH, BLACK
PUDDING (MO,CR,M,SU,SO) (£15 SUPP)
BURATTA, PEA GAZPACHO, GLOBE ARTICHOKE, PRESERVED LEMON
(SU,M,G)
WYE VALLEY ASPARAGUS, CACKLEBEAN EGG, WILD GARLIC HOLLANDAISE
(M, SU, MU, E, G)
OXFORDSHIRE LAMB CUTLET, BRAISED LAMB SHOULDER, MINT INFUSED
LAMB SAUCE (M, SU, G)
DUXELLE STUFFED CORNFED CHICKEN, MAITAKE, SUPREME SAUCE (M, E,
SU, MU)
BARBECUED BREAM, CHAMPAGNE AND MUSSEL SAUCE, SEA VEGETABLES
(F, SU, M, MO)
CRAPAUDINE BEETROOT WELLINGTON, BRAISED ENDIVE, SMOKED
BEETROOT SAUCE (G,SU, SO, M, E)
ADD CHEESE £15 PP
BLACK BOMBER CHEDDAR, COLSTON BASSETT, TUNWORTH, APPLE AND
CIDER BRANDY CHUTNEY, SEEDED CRACKERS, QUINCE PASTE (G, M, SU)
HOT CROSS BUN BREAD AND BUTTER PUDDING, RUM AND RAISIN ICE
CREAM (G, SU, M, E)
CHOCOLATE DELICE, SALTED CARAMEL, PECAN ICE CREAM (SO, M,NU,SU
YORKSHIRE RHUBARB AND TAHITIAN VANILLA BAKED ALASKA (G, E, M, SU)
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
Easter Sunday Menu
SAMPLE