To Start
Leek veloutéGBP 7.50
shallot, confit leek (VG/GF)
Cured and torched mackerel filletGBP 8.50
fennel and orange salad, orange vinaigrette
Grilled octopusGBP 11.00
purple carrot, chorizo, nasturtium herb oil (GF/DF)
Ox cheek ravioliGBP 9.00
roasted roscoff onion, parmesan, lovage
Burrata CheeseGBP 8.50
figs, crispy thyme bread (V)
To Follow
Pork tenderloinGBP 18.00
pancetta, pomme cocotte, courgettes, apple (GF)
Rump of lambGBP 20.00
baby gem, onion, yeast emulsion, new potatoes (GF)
Halibut loinGBP 20.00
haricot beans, cherry tomatoes, tarragon, cavolo nero (GF)
Roasted cauliflowerGBP 17.00
butter beans, salsa verde (VG/GF)
Confit cherry tomato risottoGBP 17.00
whipped ricotta, pine nuts & basil oil (V)
From the Grill
10oz Rib eye steakGBP 29.00
8oz Sirloin steakGBP 26.00
Triple cooked chips
confit tomato, roasted peppers & tomato ketchup
Sauces
Green peppercorn (GF)GBP 3.50
Shropshire Wrekin blue (V/GF) | Smoked Maldon salt and rosemary butter (V/GF)
On the Side
Sautéed cavolo neroGBP 4.50
chilli and shaved pecorino cheese (GF)
Rosemary roasted Ratte potatoes (V/GF)GBP 4.50
Triple cooked chipsGBP 4.50
roast peppers and tomato ketchup (V) (GF)
Chicory, baby gem and watercress saladGBP 4.50
mustard dressing (VG/GF/DF)
