Sample Menu
March 2025
Starters
Wild garlic soup with thyme Chantilly
Snails, meatballs and quail’s eggs with garlic purée and red wine
Miso-glazed aubergine with ginger, puffed rice, sesame, shiso and soy
Rabbit rillettes and foie gras parfait with a light waldorf salad and toasted brioche
Hand-rolled cavatelli with braised oxtail, morteau sausage, red wine and parmesan
Spiced fishcake with coronation smoked haddock, tamarind and almonds
Lobster raviolo with shellfish sauce and basil (+£7.50)
Mains
Chateaubriand with hand-cut chips and béarnaise sauce (+£10.00)
Herb-roast chicken breast with stuffed morel, sarladaise potatoes and wild garlic
Wye valley asparagus with Parmesan polenta, Kalamata olive dressing and poached egg
Slow-roast pork belly and tenderloin with sautéed wild rice, grilled calçot onion and romesco
Grilled veal fillet, crisp sweetbread and tongue with braised cabbage and ravigote (+£7.50)
Crisp fillet of sea bream with artichokes barigoule, rouille potatoes and grilled octopus
Roast cod with wild garlic, olive oil mash and Marcona almonds
Dessert
Tiramisu
Crème brûlée
Pear and almond tart with clotted cream
Hot chocolate pudding with praline parfait
Vanilla parfait with sour cherry sauce, pistachio and Griottines
Buttermilk panna cotta with a little lemon polenta cake and Yorkshire rhubarb
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