Menu & wine list


Dinner menu
16th March

Nocellara olives 4
Salted almonds 4
Fried artichokes & gremolata 6
Radishes, chicory, fennel, goats curd & tahini 7
1/2 doz. Morecambe Bay oysters 18
Extra bread & butter 3

Burrata, purple sprouting brocolli,, raisins & pine nuts 9.50
Celeriac, pear, pecorino & hazelnuts 8.50
Grilled calçots, ajo blanco, chopped egg & herbs 9
Smoked eel, kohlrabi, watercress & pickled walnut 11.50
Raw scallop, potato, celery, capers & lovage 12
Grilled ox tongue, beetroot & horseradish 9.50
Winter leaf salad 6

Ricotta ravioli, rocket & pistachio pesto 14
Pappardelle, rabbit & cicoria ragu 15
Wood Pigeon, chickpeas, rainbow chard & harissa 22
Lamb rump, turnips, tropea onions & winter lettuce 24
Red mullet, artichokes, monk's beard & olives 23
 
Tiramisu 8
Chocolate mousse, prunes & Armagnac 7
Rhubarb Eton mess 7

Cheese plate 10
Comté
Innes Brick
Stichelton