Today's Menu
Please see below for our current menu. Please note, due to the changing nature of our produce, certain items may not be available at all times.
Menu last updated
Friday 19 April, 2019
| Starters | |
|---|---|
| Beetroot, sorrel and boiled egg V | 6.50 |
| Chicory, Cashel blue, pear and hazelnuts | 7.00 |
| Cold roast duck breast and endive | 7.50 |
| Deep fried calf's brain and tartare sauce | 8.00 |
| Duck Livers on toast | 7.50 |
| Grilled asparagus and Coolea V | 8.00 |
| Potted crab | 9.50 |
| Roast quail and aioli | 8.50 |
| Smoked eel, potato and horseradish | 9.00 |
| Mains | |
| Blythburgh pork chop, sprouting broccoli and mustard | 16.00 |
| Braised duck leg and fennel | 16.00 |
| Devilled lamb's kidneys and mash | 15.50 |
| Grilled onglet, green beans and mustard | 16.50 |
| Hake, cucumber, kohlrabi and radishes | 16.50 |
| Pearl barley, butternut squash and Coolea V | 14.00 |
| Roast Guinea fowl, lentils and mushrooms | 15.50 |
| Whole lemon sole, roast cauliflower and capers | 18.50 |
| Braised lamb shoulder and carrots (for two) | 28.00 |
| Puddings | |
| Apple crumble | 6.50 |
| Bakewell tart | 6.00 |
| Buttermilk pudding and rhubarb | 6.00 |
| Coffee ice cream | 6.00 |
| Passion fruit sorbet | 6.00 |
| Sticky date pudding | 6.50 |
| Warm rice pudding and jam | 6.00 |
| Cashel blue; Wigmore; Ragstone and fennel biscuits (each) | 5.50 |