SAMPLE MENU                OUR MENU CHANGES DAILY

Chilled soup of yoghurt, cucumber, mint, almonds and olive oil

with cumin flat bread 5.95
Escabeche of red mullet with pine nuts, sultana and butter beans 6.25
Potato dumpling, caraway onions and Munster cheese 6.00
Warm salad of potato, feta, fennel, parsley and black olives 6.00
Chinese spiced cured salmon, glass noodles, pickled vegetables and seaweed 6.75
Terrine of pigeon, prune and pork with homemade chutney and salad 6.50
Salad of crozier blue, pickled fig, hazel nuts, green bean and rocket 6.50
Salad of crab, rice and Wood farm asparagus 6.95

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Grilled leg of lamb steak with handcut chips, aioli and rocket 14.50
Spinach, goats cheese and piquillo pepper parcel with walnut

and red onion potato salad 11.50
Homemade Catalonian pork sausage with black eye beans and spring cabbage 12.25
Roast cod with chorizo and lemon risotto, rocket and lemon oil 13.75
Fillet of salmon, crushed new potatoes, summer vegetables and fish cream broth 13.95
Corn fed chicken with Dauphinoise potatoes, green beans and mushroom jus 13.25
Pizza pie of mushroom, leeks, mozzarella and Parmesan with rocket and truffle oil 11.50
Grilled sardines, new potatoes, tomato, onion and olive salad 9.50
Confit duck leg , baby potatoes, salad of green beans, pickled peach

and mixed leaves 13.50

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Eton mess: crushed meringue, whipped cream and Norfolk strawberries 5.50
Saffron poached pear with orange flower rice pudding and toasted seeds 5.50
Sticky toffee and date pudding with vanilla ice cream 5.50
Italian chocolate and almond torte with creme fraiche and tipsy cherries 5.75
Coffee ice cream and Mars bar sauce with a brandy snap 4.75
Raspberry sorbet with Viennese whirls 4.75
Baked white chocolate cheese cake with mango puree 5.50
Panetonne bread and butter pudding with an apricot glaze and marsala custard 5.50
Coulommiers (unpasterized cow's milk, Brie-like cheese) with apple and oatcakes 5.75

Espresso 1.70 Cappuccino or Latte 1.95 Filter 1.40
Chocolates with your coffee 1.50 Irish coffee 4.95

If you would prefer any of your dishes more simply cooked, where possible we shall be happy to do this

Head chef: Andrew Parle       Sous chef: Jamie Guy

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