Sample Menu

April 2025

Starters

Wild garlic soup with poached quail’s eggs

Wye Valley asparagus with lamb breast sauce, mint dressing and crisp shallots

Warm salad of beef and grilled broccoli with tahini, crisp garlic, ginger and soy

Rabbit rillettes and foie gras parfait with a light waldorf salad and toasted brioche

Hand-rolled cavatelli with braised duck leg, morteau sausage, fried crumbs and parmesan

Spiced fishcake with coronation smoked haddock, tamarind and almonds

Lobster raviolo with shellfish sauce and basil (+£7.50)

Chateaubriand with hand-cut chips and béarnaise sauce (+£10.00)

Wye Valley asparagus with Parmesan polenta, roast tomato, fennel and basil

Herb-roast chicken breast with stuffed morel, sarladaise potatoes and wild garlic

Grilled veal fillet, crisp sweetbread and tongue with shallot purée and sherry vinegar (+£7.50)

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

Crisp fillet of sea bream with artichokes barigoule, rouille potatoes and grilled octopus

Roast cod with olive oil mash, wild garlic, almond pesto and gremolata

Crème brûlée

Pear and almond tart with clotted cream

Hot chocolate pudding with praline parfait

Pistachio parfait with blood oranges and chocolate crunch

Buttermilk panna cotta with Yorkshire rhubarb, ginger parkin and lemon curd

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

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