dinner
SOUPS
- daily soup
- 8
- Housemade seasonal specialty.
- chickpea, leek & potato soup
- 10
- with toasted baguette.
salads
- red, green & gold
- 8
- Salad greens, shredded carrot, golden raisins & tomato in an herb vinaigrette.
- heart of romaine caesar
- 10
- Shaved grana padano & schinkenspeck crisps.
- shaved fennel salad
- 12
- Shaved fennel, feta cheese, house-spiced nuts, orange & tarragon vinaigrette.
- wild mushroom salad
- 14
- sauteed wild mushroons with mixed greens & goat cheese in a savoury maple glaze.
MAINS
- bangers n’ hash
- 17
- Seared toulouse sausages, yukon gold mash & sweet potato-brussel sprout hash with vidalia onion jus.
- beef & stout pot pie
- 16
- Beef, barley, kale & stout, puff pastry lid, bourbon honey & market green salad.
- marrow & toast
- 15
- Roasted veal bones, garlic confit & maldon sea salt with a watercress &orange bouquet, served with toasted baguette.
- crispy duck leg confit
- 15
- Whole duck leg served with a duo of chef’s garnishes.
- angus shortrib
- 18
- Cabernet braised beef rib, celery root puree & a stilton dressed arugula salad.
