Sample Menu

February 2025

Starters

Parsley and garlic soup with thyme Chantilly

Miso-glazed aubergine with ginger, puffed rice, sesame, shiso and soy

Rabbit, ham hock and foie gras terrine with onion marmalade and toasted brioche

Hand-rolled cavatelli with cime di rapa, fennel sausage, garlic crumbs and parmesan

Spiced fishcake with coronation smoked haddock, tamarind and almonds

Risotto nero with cuttlefish, marinated peppers, chilli and gremolata

Snails, meatballs and quail’s eggs with garlic purée and red wine

Lobster raviolo with bisque sauce, brown shrimps and basil (+£7.50)

Devonshire duck breast with leg pastilla, braised lentils, celeriac purée and salsa verde

Slow-roast pork belly and fillet with sautéed wild rice, grilled calçot onion and romesco

Venison haunch with sarladaise potato, pickled walnut purée, oxtail ragoût and parsnip

Anjou pigeon, calf’s sweetbread and chou farci with shallot purée and sherry vinegar (+£10.00)

Roast cod with Jerusalem artichoke purée, fondant potato, red wine and chanterelles

Cornish hake with bourride of mussels, potato gnocchi, monk’s beard and chives

Pumpkin rotolo with caponata, sage beurre noisette, ricotta and pine nuts

Sherry trifle

Crème brûlée

Pear and almond tart with clotted cream

Hot chocolate pudding with praline parfait

Chilled coconut rice pudding with crunchy and zingy toppings, mango sorbet and lime

Yorkshire rhubarb and vanilla profiterole with mandarin sorbet and pistachios

Caramel ice cream or passion fruit sorbet

Grande Assiette de Fromage Chez Bruce (+£7.50)

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