Menu du Jour

 

CHEF’S APPETISER

 

 

SMOKED HADDOCK

Smoked haddock and parsley risotto, crispy “Hayton’s Bent Farm” quail’s eggs

 

SALMON

Home-cured salmon gravadlax, pickled cucumber, sweet dill dressing

 

HAM HOCK

Ham hock and foie gras terrine, toasted brioche, fig chutney

 

 

PHEASANT

Locally shot pheasant breast and thigh, celeriac dauphinoise, forest mushrooms

 

OX

Braised Herefordshire ox cheek, garlic pomme purée, smoked bacon, red wine sauce

 

SOLE

Poached lemon sole paupiette, scallop tortellinis, baby gem lettuce, white wine velouté

 

 

CHEF’S PRE DESSERT

 

 

CHOCOLATE

Dark chocolate fondant, vanilla ice cream, dried apricot purée

 

PINEAPPLE

Warm gingerbread, roasted spiced pineapple, mango ice cream
 

CHEESE

A selection of 3 cheeses from the trolley,

Served with raisin, walnut and apricot bread, crackers, jellies and chutneys

(as an additional cheese course – supplement £7.50)

 

2 COURSE LUNCH                  £26

3 COURSE LUNCH                 £30

3 COURSE LUNCH  inclusive of a glass of red dessert wine served with your dessert   £36

 

available lunch only from January 2012.

A discretionary 12.5% service charge will be added to your bill.

 

Sample Only.  sUBJECT TO CHANGE.