To Start
Leek velouté£ 7,50
shallot, confit leek (VG/GF)
Cured and torched mackerel fillet£ 8,50
fennel and orange salad, orange vinaigrette
Grilled octopus£ 11,00
purple carrot, chorizo, nasturtium herb oil (GF/DF)
Ox cheek ravioli£ 9,00
roasted roscoff onion, parmesan, lovage
Burrata Cheese£ 8,50
figs, crispy thyme bread (V)
To Follow
Pork tenderloin£ 18,00
pancetta, pomme cocotte, courgettes, apple (GF)
Rump of lamb£ 20,00
baby gem, onion, yeast emulsion, new potatoes (GF)
Halibut loin£ 20,00
haricot beans, cherry tomatoes, tarragon, cavolo nero (GF)
Roasted cauliflower£ 17,00
butter beans, salsa verde (VG/GF)
Confit cherry tomato risotto£ 17,00
whipped ricotta, pine nuts & basil oil (V)
From the Grill
10oz Rib eye steak£ 29,00
8oz Sirloin steak£ 26,00
Triple cooked chips
confit tomato, roasted peppers & tomato ketchup
Sauces
Green peppercorn (GF)£ 3,50
Shropshire Wrekin blue (V/GF) | Smoked Maldon salt and rosemary butter (V/GF)
On the Side
Sautéed cavolo nero£ 4,50
chilli and shaved pecorino cheese (GF)
Rosemary roasted Ratte potatoes (V/GF)£ 4,50
Triple cooked chips£ 4,50
roast peppers and tomato ketchup (V) (GF)
Chicory, baby gem and watercress salad£ 4,50
mustard dressing (VG/GF/DF)
