Last updated: July 2008
Starters
- Fish soup with sauteed squid and wild garlic pesto
- Salad of English asparagus, fresh morels and soft boiled egg
- Salad of hot and cold chicken livers with herb vinaigrette
- Assiette of smoked and home cured fish with cucumber salad
- Guinea fowl salad with pickled mushrooms and chorizo
- Salad of buffalo mozzarella and tomato with basil and pine kernels
Main Course
- Roasted rib eye of Aberdeen Angus beef with roasted potatoes, hispy cabbage, Yorkshire pudding and red wine jus
- Roasted leg of new Romney Marsh lamb with french beans and a rosemary and redcurrant jus
- Seared calves liver and bacon with wild garlic mash, sugar snaps and a shallot and thyme jus
- Warm courgette, ricotta and minted pea tart on a vegetable salad with a red onion and a chive creme fraiche
- Grilled fillet of red mullet with crab, curshed new potatoes, purple sprouting and sorrel sauce
- Pan fried fillet of monkfish with cous cous, Mediterranean vegetables, chick peas and pepper dressing
2 courses £22.00 3 courses £26.00
Please advises us of any dietary or allergy requirements.
Gratuities at your Discretion. However, 10% Service Charge will be added to Parties of 8 or More.
