Menu & wine list

23rd April 2018 : Dinner menu

Salted almonds 4
Nocellara olives 4
Gougeres 5
Radishes, butter & sea salt 5
Cantabrian anchovies & rosemary oil 7

Tuscan bean & farro soup 7
Pork & pistachio terrine 7.50
Asparagus, goat's curd, wet garlic & hazelnuts 10
Burrata, courgettes, pine nuts & mint 9
Mussels, white asparagus & thyme 9.50
Salt cod, Jersey Royals, celery, capers & soft egg 8.50
Grilled quail, salmoriglio 11
Keats Farm salad 6

Veal ragu, pappardelle 14.50
Ricotta & borage ravioli, butter & herbs 12
Lamb neck, artichokes, peas & salsa verde 18
Pork chop, chickpeas, purple sprouting broccoli & rosemary 19
Bavette, ratte potatoes, chicory & anchovy 18.50
Cod, fennel, monk’s beard, bouillabaisse sauce 18

Dark chocolate, olive oil, sea salt 7
Lemon posset, rhubarb, meringue 6.50
Tiramisu 7

Rouelle de Tarn 3.50
Tomme au foin 3.50
Barkham blue 3.50

Selection of three cheeses 10


22nd April 2018 : Sunday Lunch
£28 per person

½ doz Morecambe Bay oysters £17 supplement
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Fennel, watercress, radishes & pecorino
Salt cod esqueixada salad
Pork & pistachio terrine
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Navarin of lamb, potatoes, artichokes, broad beans & wild garlic
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Lemon posset, rhubarb & meringue
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Selection of 3 seasonal cheeses £10 supplement

Wine list