Set Lunch Menu
2 Courses £29
3 Courses £35
Ale bread / walnut butter
Golden goat's cheese / beetroot sesame
*
Salt baked beetroot (GF/DF/V optional)
Spiced sabayon / rocket / pinenuts
Pinot Gris, Domaine Schlumberger, Alsace, 2017 / £6.33
Local wood pigeon breast (GF)
Jerusalem artichoke / king oyster / blackberry
Rhone Blend, The Bear, Donkey & Goat, California, 2017 / £10.00
Ale cured sea bass (GF/DF)
Celeriac / pear / walnut
Torrontes, Riccitelli, Mendoza, ARG, 2020 / £5.90
*
Red mullet (GF)
Radicchio / beansprout / blackberry
Gamay Noir, Stand Alone, Stellenbosch, 2019 O / £10.00
Venison loin (GF) 100g / 200g (£15.00 supplement)
Parsnip / herritage carrot / cranberry
La Grola, Allegrini, Valpolicella, 2017 / £8.37
Pearl barley (GF/DF/V)
Celeriac / chestnut mushroom / Jerusalem artichoke
Chardonnay, Jack Hill, Le P'tit Paysan, Monterey County, USA 2018 / £7.00
*
Poached forced rhubarb (GF/DF/V)
Vegan meringue, candied ginger, rhubarb sorbet
Hattingley, Classic Reserve Brut, Hampshire, England / £10.50
Crème fraîche tart
Confit blood orange / burnt blood orange purée
Disznókő Tokaji Aszú, 5 Puttonyos, 2017 / £13.50
Almond panna cotta (GF)
Apple & blackberry jam / thyme ice cream
Château Petit Vedrines, Sauternes, 2016 / £7.50
Local and European Cheeseboard (£3 supplement)
A seasonal selection of 5 cheeses, served with biscuits and homemade chutney
