Sample Menu

March 2019


Foie gras and chicken liver parfait with toasted brioche
Cauliflower soup, mustard chantilly, leek & Gruyère croustillant
Tagliatelle with braised rabbit, cream, white wine and parmesan
St. Austell Bay mussels with cod goujon, monk’s beard, tomato, chilli and gremolata
Confit charlotte potatoes with mackerel pâté, artichokes, Ortiz anchovies and basil oil
Tandoori sea bream with bulgar wheat, Bramley apple and cardamom purée, yoghurt and mint
Warm onion tart with Mrs Kirkham’s Lancashire cheese, endive, sweet mustard and walnuts
Deep fried calf brains with sauce gribiche, Morteau sausage and celeriac


Pot au feu of lamb with green sauce
Côte de boeuf for two with hand-cut chips and béarnaise sauce (+£7.50 per person)
Free-range chicken with wild mushroom tortellini, Jerusalem artichokes and herbs
Anjou pigeon with glazed endive, roast foie gras, sherry vinegar and sweetcorn (+£7.50)
Stuffed field mushroom, baby spinach and pickled vegetable salad, Jerusalem artichoke purée
Cornish hake, hispi cabbage dressed with shellfish & romesco, potato & olive cake, sauce nero
Roast cod with olive oil mash, Provençale vegetable relish, grilled leeks and samphire
Grilled Loch Duart salmon with wild garlic, potato gnocchi and chanterelles


Coffee and hazelnut éclair
Passion fruit meringue tartlet
Hot chocolate pudding with praline parfait
Chocolate and caramel délice with poached pear
Honey bavarois with poached Yorkshire rhubarb and stem ginger
Warm sour cherry and almond financier with toasted almond ice cream
Mango sorbet or dulce de leche stracciatella ice cream
Cheeses from the board (+£6.00)


Coffee: £4.50, Mineral water: £3.95 (75cl btl.)

An optional 12.5% service charge will be added to your bill.

Whilst we will do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee
that dishes will be completely allergen-free.

If you need to use your mobile phone or camera flash in the dining room, please do so with consideration for other guests.