Sample Menu - Menu subject to change
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)
Braised pork belly£ 9,00
celeriac, pickled celery (GF)
Warm roasted beetroot£ 8,00
red quinoa salad (VG/GF/DF)
To Follow
Corn fed chicken breast£ 20,00
herb mousseline, leg croquette, leeks, pommes puree, Madeira jus
Rump of lamb£ 22,00
baby gem, onion, yeast emulsion, new potatoes (GF)
Steamed cod loin£ 20,00
pomme cocotte, coconut & lime velouté (GF)
Roasted cauliflower£ 18,00
butter beans, salsa verde (VG/GF)
Butternut squash risotto£ 18,00
Wrekin blue cheese, puffed wild rice (GF)
From the Grill
10oz Rib eye steak£ 30,00
8oz Sirloin steak£ 28,00
Triple cooked chips
confit tomato, roasted peppers & tomato relish
Sauces
Sauces£ 3,50
Green peppercorn (GF) | 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)
Roasted Pink Fir Apple potatoes (VG/GF)£ 4,50
Triple cooked chips£ 4,50
saffron and garlic aioli (V)
Chicory, baby gem and watercress salad£ 4,50
mustard dressing (VG/GF/DF)