A la carte menu

First Course

10 Week Aged Hereford Beef, Sour Dough Crouton, Duck Liver, Toasted Black Figs, Malt Dressing
£15.00

Roasted Orkney Scallop, Perigord Truffle, Chives
£25.00

Black Pudding & Buttered Pink Trout, Mustard & Watercress
£12.50

Porthilly Oysters, Bacon and Tripe Fritters, White Asparagus, Seaweed
£17.00

Three Beets, Yellow, Red & Candied, Pickles Shallot Hearts, Horseradish, Herbs and Flowers
£15.00

Fish

Wild Sea Bass, Pan Fried or Grilled, Seasonal Vegetables, New Potatoes, Tartare Sauce
£Market Price

Bay Leaf Roasted John Dory, Apple Vinegar
£18.00 Starter
With Wye Valley Asparagus and Local New Potatoes
£35.00 Main

West Coast Scallop Tempura, Roast Garlic & Sorrel Aioli
Served With Buttered New Potatoes
£22.50 Starter
£40.00 Main

Main Course

Juniper Baked Fallow Deer Loin ‘’En Croute’’, Turnip Gratin & St George Mushrooms
£35.00

Rare Breed Milk Fed Pork, Chimole, Wye Valley Asparagus Black & Green, Garlic Cream
£45.00

Perigord Truffle Risotto
£21.00 Starter
£35.00 Main
with Cornfed Goosnargh Chicken
£45.00

Esse Charcoal Grilled English Rose Veal Fillet, Seasonal Garden Vegetables or Blue Cheese and Gem Heart Salad, Triple Cooked Chips, Red Wine & Bearnaise Sauce
£45.00
with Foie Gras £8.00 Supplement

Dessert

Californian Cherry 'Black Forest', Pine
£19.00

Yorkshire Rhubarb Soufflé, Rhubarb Ripple Ice Cream
£15.00

Melting Ginger Pudding, Caramel Custard, Iced Double Cream
£12.50

Liquid Chocolate, Carrot and Orange, Salted Walnuts
£15.00

A Selection of Artisan Cheese from the Northcote Cheese Board Served with Northcote Homemade Crackers and Walnut and Fruit Loaf
£15.00