Spring Restaurant

Tortellini of Onion SquashGBP 16.00

with sage butter

Vitello TonnatoGBP 18.00

with green tomatoes, black olives and crispy leeks

Crab with Crème FraîcheGBP 23.00

salmon roe and carta di musica

StracciatellaGBP 19.00

with persimmon, young walnuts, bitter leaves and fennel oil

TaglioliniGBP 25.00

with truffle butter and crème fraîche

PartridgeGBP 33.00

with pancetta, lemon relish and ricotta on bruschetta

Sea BassGBP 35.00

with pickled aubergine, pak choi and beurre blanc

Grilled LambGBP 34.00

with borlotti bean gratin, spaghetti squash, chilli and marjoram

Fillet of BeefGBP 36.00

with slow cooked chard, onion rings and summer savoury hollandaise

Monkfish and ClamsGBP 34.00

with tomato, saffron and aïoli on bruschetta

GnudiGBP 29.00

girdles and spinach with ricotta salata

Fern Verrow LeavesGBP 11.00

with young walnuts, buttermilk and honey dressing

Fern Verrow PotatoesGBP 12.00

with black garlic vinaigrette and sour cream

Grilled Red Florence OnionsGBP 12.00

with sauce gribiche

Apple, Lemon and Vanilla TartGBP 9.00

with crème fraîche

Miyagawa SorbetGBP 9.00

with meringue, jersey cream and candied ginger

Warm Chocolate CakeGBP 9.00

with chestnut cream

Selection of Ice CreamsGBP 12.00

Gorgonzola DolceGBP 10.00

with muscat grapes and grissini

Cashel BlueGBP 12.00

Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam

Apple ProseccoGBP 11.00

Freshly Pressed Apple JuiceGBP 5.00

A Plate of San DanieleGBP 12.00

Fritto of Green TomatoesGBP 9.00

polenta and aioli

Fern Verrow VegetablesGBP 7.00

with carrot yoghurt