Sample Menu

October 2020


Jerusalem artichoke soup with chanterelles
Foie gras and chicken liver parfait with toasted brioche
Warm cauliflower cheese salad with Beaufort pommes dauphines and almonds
Loch Duart salmon rillettes with horseradish, smoked salmon, potato, beetroot and dill
Native lobster and scallop ravioli with beurre blanc, samphire and chives (+£7.50)
Cod brandade with Cornish mussel kievs, slow cooked peppers, basil and aïoli
Hand-rolled cavatelli with braised duck, shallots, hispi cabbage and pancetta
Deep fried calf’s brains with sauce gribiche


Chateaubriand with hand-cut chips and béarnaise sauce (+£7.50)
Free-range chicken breast with gnocchi, mushrooms, bacon and celeriac
Roast pork with ham hock, stuffed mushroom, crushed squash, cavolo nero and roasting juices
Venison loin with apple and black pudding tart, red cabbage, venison ragù and celeriac (+£7.50)
Wild mushroom arancini with onion and thyme velouté, Waldorf dressing and jerusalem artichokes
Sea bream with prawn dumplings, ink noodles, Thai bisque, cuttlefish and chilli
Roast cod with olive oil mash, beurre noisette, chanterelles, lemon and capers


Crème brûlée
Caramel, pear and chocolate éclair
Hot chocolate pudding with praline parfait
Prune, almond and Armagnac tart with clotted cream
Pineapple salad with coconut sorbet, ginger, lime and mint
Buttermilk pudding with poached quince, warm hazelnut financier and blackberries
A slice of Beauvale blue with Eccles cake, port reduction and pear
Orange and Campari sorbet or coffee walnut ice cream
Grande Assiette de Fromage Chez Bruce (+£7.50)


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.