May 2013

Starters

• Roast Tomato Soup . Sour Cream . Olive Oil
• Traditional Country Terrine . Mustard . Pickled Courgette
• Warm Sliced Lamb Belly . Bitter Leaves . Preserved Lemon. Virgin Sauce
• Beetroot Cured Scottish Salmon . Cucumber . Soda Bread
• Warm Salt Cod Brandade. Sea Purslane. Chilli Oil. Garlic Crouton
• Watermelon & Soft Herb Salad . Pickled Watermelon Rind . Peas . Goats Curd

Mains

• Roast Cornish Plaice . Surf Clams . Sea Vegetables . Fish Cream
• Pan Fried Cornish Hake . English Peas . Broad Beans . Tomato . Shoots
• Middle White Pork Cheeks . Smoked Bacon . Wild Garlic . Baby Carrots
• Braised Clwydian Vale Lamb Breast . Glazed Sweetbreads . Baby Artichoke . Ewe’s Ricotta
• Slow Cooked Short Rib of Red Ruby Beef . Bone Marrow . Red Wine Shallot
• Wye Valley Asparagus. Soft Polenta. Poached Egg. Black Olives
• Roast Rib of Rare Breed Beef . Yorkshire Pudding . Seasonal Veg . Gravy (Sunday Lunch only)

Desserts

• Strawberry Sorbet . Shortbread Biscuit
• Classic Rice Pudding . Alphonso Mango . Lime
• Chocolate & Honey Marquise . Almond Ice Cream
• Warm Almond & Blueberry Bakewell . Salted Caramel
• Carrot Madeleines . Poached Yellow Plum . Walnut . Vanilla
• British Farm Cheese Selection . Spiced Fruit Chutney . Oat Cakes (+£3)

Lunch      Monday to Friday       2 Courses £15.95  .  3 Courses £18.95

                Saturday & Sunday    2 Courses £19.95  .  3 Courses £23.95

Dinner     7 days a week             2 Courses £24.95  .  3 Courses £29.95