Victorian Night  

 

 

 

 

Friday April 18th 6-9 pm

 

Starters​

Chicken liver parfait w/Capers, Apricot purée, Sourdough £8

Black pudding mousse w/Balsamic vine tomatoes, Bacon crumb, Beans, Wild mushroom £8

Confit parsnip w/Honey mustard, Pickled charred fennel £7

Stone bass w/Wild asparagus, Red grapes, Sumac butter £9

 

 

Mains

Beef fillet w/Jerusalem artichoke, Black garlic, Mushroom £17

Lemon poached cod loin / Wild garlic,  Carrot purée, Fondant Jersey royals, Rosemary £16 Sea trout w/Smoked velouté, Dill dressing, Crushed artichokes, Salted cucumber, Bergamot gel £16

Lamb cutlets w/Minted pomme purée, Roasted rainbow baby carrots, Sherry jus £18

 

Desserts

A selection of desserts will be available on the night

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Food prepared in our kitchen may contain allergens.

If you have a food allergy, please notify your server. Thank you.