Sample Dinner Menu

Cauliflower soup with cashews 7.00

 

Seaweed salad with avocado & sesame dressing 8.50

 

Heritage tomato & avocado salad with sunflower seeds 8.00

 

Parmesan soufflé with wild mushroom ragout 9.25

 

Burrata with basil pesto 11.75

 

Tuna tartar with guacamole 11.50

 

Foie gras mi-cuit with caramelised mango & crostini 12.00

 

Royal fillet of home  smoked salmonwith dill sauce, celery, walnut & apple salad 12.50

 

 

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Hot smoked salmon salad 13.50

 

 Moules frites 16.50

 

'English Garden' risotto with fresh green beans, asparagus & baby spinach 16.50

  

White crab & squid ink tortellini with tomato & saffron saucee 18.50

 

Chicken ballotine stuffed with goats cheese & spinach,

celeriac puree & mushrooms 20.50

 

Seabream with Mediterranean vegetables, potato gratin, fennel & salsa verde 23.00

 

Smoked monkfish loin with clams & mussels, white wine & paprika 23.75 

 

Rump of lamb with sauteed tender stem broccoli in anchovy butter,

red chicory & rosemary jus 28.00

 

Steaks & chops from the Bertha oven served with either peppercorn,& Béarnaise

or chimichurri sauce & one choice of side:

 

 

Black pig pork chop 17.00

 

Pave steak for two 27.00 per person

 

Free range rib eye on the bone (380g) 34.95

 

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French fries 4.00

 

Baby mixed leaf salad 3.95

 

Wild rocket & Parmesan salad 4.50

 

Broccoli  4.85

 

Sauteed new potatoes with chorizo 4.75

 

 

 

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 Strawberry cheesecake with strawberry ice-cream 7.50

 

Crème brûlée with shortbread 7.50

 

 Apple tart with sorbet 7.50

 

Sticky toffee pudding with toffee sauce & clotted cream 7.50

 

Selection of ice-creams & sorbets from Jude’s 6.50

 

Selection of British cheese & chutney 10.50

 

 

 

Please inform your server of any allergies

 

A discretionary service charge of 12.5% will be added to your bill

 

November