dinner menuback to menu selectionstarterpoached torchon of rouge foie gras, jurancon jelly, rhubarb compote, toasted walnut breadhand dived, isle of skye pan fried scallop, braised belly pork, celery puree scottish langoustine, pea mousse, new season asparagus, artichoke crisps, orange vanilla dressing dorset crab, dill gnocchi, cucumber tagliatelle, warm fennel soup salad of breast of quail, ravioli of confit of quail with toasted hazelnut and parsley, sage beurre noisette main courseroast cannon of cornish lamb with slow braised minted shoulder, goats curd filo spring roll, petit pois, jersey royal potatoesfillet of aberdeen angus beef, kohl rabi, spinach, black truffle, foie gras, pomme puree, pickled walnuts, blue cheese foam wild fillet of sea trout, prepared three ways - roast, home cured and a tartare with smoked aubergine, salad of sorrel shoots, basil gnocchi breast of royal anjou pigeon, vanilla poached pear, toasted pain de epice, celeriac puree, hispi cabbage aromatic steamed brill, tomato consomme, spring vegetables, morel ravioli, wild mushroom cappuccino our artisan breads are freshly baked every day on the premises £38.00 for three course dinner £30.00 for two courses (three courses only Friday and Saturday evenings) |