A la carte menu

Starter

English Onion, French Style
£12.50

Hand Cut Aged Venison, Blood Orange, Roasted Yeast, Capers
£16.00

Chargrilled Wye Valley Asparagus, Leagram's Sheep's Curd, Sorrel
£13.50

English Veal Liver, Onions, Verjus
£14.50

Roasted Orkney Scallop, Cucumber Tartare, Burnt Lemon
£28.00

Fish

Scarlet Prawn, Foraged Wild Garlic, Butter Sauce
Starter £28.00

Wild Turbot, Boulangere Potato, Snail Bourguignon
£39.00

Roasted Seabass "Veronique", Spring Vegetables, Grape
Main £45.00

Main Course

Truffled Goosnargh Chicken, Black Garlic, Wye Valley Asparagus
£28.50

Roast Cumbrian Lamb Cutlet, Sticky Sweetbread, Wild Garlic Barley, Wood Roasted Leek 
£28.00

Squab Pigeon, Bacon, Turnip, Shoots
£36.50

Rare Breed "Steak & Chips", Marrowbone Mushroom, Shiitake Ketchup 
£48.00

Roasted Cabbage Heart, Heritage Carrots, Coriander, Mustard (v)
£23.00

Dessert

Northcote Black Bee Honey
Organic Milk, Lemon
£16.50

Yorkshire Rhubarb, Blood Orange, Vanilla Crumble
£12.50

Valrhona Chocolate Cylinder, Smoked Nuts, Salted Organic Sheep’s Milk Ice Cream
£15.00

Passion Fruit Souffle, Coconut Sorbet (Please allow 20 minutes)
£15.00