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)

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

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