Seasonal Menu

Starters

Cream of Jerusalem Artichoke Soup,
Lemon & Garlic Croutons
£6.95

Slow Braised Oxtail,
Pickled Red Cabbage
£7.50

Honey Roast Quail,
Apple and Watercress Salad
£8.50

Ham Hock , Parsley & Caper Terrine,
Piccalilli
£7.50

Seared Hand Dived Scallops,
Pork Belly, Pear Puree
£11.50

Smoked Salmon and Rye Bread,
Crème Fraiche, Beetroot
£8.95

Crab & Dill Timbale,
Citrus Salad
£9.50

Goats Cheese and Leek Terrine,
Apple Chutney
£7.50

Main Courses

Roast Côte De Boeuf (for two people),
Fondant Potato, Béarnaise Sauce
£53.00

Grilled Outdoor Bred Norfolk Pork Chop,
Creamed Potato, Sage and Onion Jus
£23.95

Roast Loin of Highland Venison ,
Chestnuts & Sprouts
£26.50

Roast Scottish Partridge,
Redcurrant Jelly , Game Jus
£24.95

Thyme Roast Free Range Corn Fed Chicken Breast,
Confit Leg, Truffle Dressing
£22.95

Pan Fried Monkfish,
Leeks and Saffron
£24.95

Fillet of Wild Seabass,
Fennel Puree, Langoustine Sauce
£25.50

Butternut Squash Risotto,
Sage Butter
£18.00

Guests on a dinner inclusive package have an allocation of £36 per person.A selection of spirits and bottled beers is available. All spirits are served in 50ml measures unless otherwise requested.All prices are inclusive of VAT at 17.5%. Should you have any special dietary requirements, please ask your server for assistance.Guests are requested to refrain from using mobile telephones in the restaurant.Please adhere to our non-smoking policy in the restaurant.

Head Chef: Tom Birks
Maitre D: Giuseppe Vurchio