December Menu 2018

Join us throughout December for our festive dinner menu, prepared by Head Chef Mark Stinchcombe and his team, served in our Restaurant...please book early to avoid disappointment!

Festive Dinner Menu 

Starters

Cured mackerel, kohlrabi, buttermilk, cucumber relish

Guinea fowl terrine, celeriac, poached quince, mustard

Fillet of hake, almond crust, cauliflower & golden raisin

Confit duck leg, smoked breast, chicory, pickled walnuts

Potato "risotto", truffle brie, celery & mushroom

Mains

Braised Eckington beef cheek, striploin, parsnip puree, malt, crispy onions

Leg of venison, braised shoulder, roasted beetroot, juniper & orange

Confit belly of pork, Earl Grey soaked prunes, sweet potato, spiced granola

Fillet of plaice, steamed leeks, mussels, white beans, sea vegetables

Butternut squah & pine nut, caramelised red onion, salsify & spinach

Desserts

Mandarin souffle, chocolate sorbet, lemon syrup

Passionfruit parfait, pistachio cake, sorrel, yoghurt

Dark chocolate, burnt butter, mascarpone, cherry sorbet

Chesnut cream, apple sorbet, honeycomb, ginger parkin

Cheese selection, chutney & crackers
(£8.50 supplement as a fourth course)

3 Courses £48.00

Before you order your food and drinks, please speak to our staff if you have any allergies, dietary requirements or if you want to know about out ingredients. Please note: menus may vary/change without notice being given. A suggested 10% Service Charge will be added to your bill. Please inform staff if you would like it removed or varied.