Sample Menu - Menu subject to change
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)
Braised pork bellyGBP 9.00
celeriac, pickled celery (GF)
Warm roasted beetrootGBP 8.00
red quinoa salad (VG/GF/DF)
To Follow
Corn fed chicken breastGBP 20.00
herb mousseline, leg croquette, leeks, pommes puree, Madeira jus
Rump of lambGBP 22.00
baby gem, onion, yeast emulsion, new potatoes (GF)
Steamed cod loinGBP 20.00
pomme cocotte, coconut & lime velouté (GF)
Roasted cauliflowerGBP 18.00
butter beans, salsa verde (VG/GF)
Butternut squash risottoGBP 18.00
Wrekin blue cheese, puffed wild rice (GF)
From the Grill
10oz Rib eye steakGBP 30.00
8oz Sirloin steakGBP 28.00
Triple cooked chips
confit tomato, roasted peppers & tomato relish
Sauces
SaucesGBP 3.50
Green peppercorn (GF) | 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)
Roasted Pink Fir Apple potatoes (VG/GF)GBP 4.50
Triple cooked chipsGBP 4.50
saffron and garlic aioli (V)
Chicory, baby gem and watercress saladGBP 4.50
mustard dressing (VG/GF/DF)
