A La Carte
CHEF’S APPETISER
MUSSELS
Scottish mussels, parsley pasta, cauliflower carpaccio, prune puree, lemon and caper salsa
GOAT’S CHEESE
“Ragstone” goat’s cheese mousse, ginger bread, caramelised walnuts, mulled wine jelly and rhubarb puree
WOOD PIGEON
Home-smoked pigeon ballotine, beetroot spaghetti, pickled red cabbage, horseradish ice cream, sweet dill dressing
RABBIT
Locally-shot rabbit terrine, celery and passion fruit salad, celeriac remoulade, toasted brioche and passion fruit caramel
VENISON
Roast Mortimer Forest venison loin wrapped in smoked bacon, turnip rosti, fig puree, bitter chocolate sauce
HALIBUT
Parmesan crusted halibut fillet, spiced parsnip and spinach, lime emulsion, coconut veloute
DUCK
Roast duck breast, pomme anna, chicory jam,
confit duck leg boudin, sherry vinegar and grapes
BEEF
Herefordshire beef sirloin, bread and bone marrow pudding, braised Herefordshire snails, red wine sauce and watercress
CHEF’S PRE DESSERT
PEAR
Whinberry poached pear, yoghurt panna cotta, clafoutis, candied almonds
PINEAPPLE
Lemon and aniseed savarin, lemon rice pudding, pineapple carpaccio, fennel ice cream and spice of angels
CHOCOLATE
Dark chocolate tart, banana bread, caramel and banana sauce, parsnip ice cream
CARAMEL
Caramel soufflé, brown bread ice cream, brioche melba toast, crispy honey oats
A selection of British & French cheeses from the trolley, Served with raisin, walnut and apricot bread, crackers, jellies and chutneys
(as an additional cheese course – supplement £10)
2 COURSES £49
3 COURSES £55
