Lunch

To Start
Beetroot scented gravalax of salmon, with chilli scented pickled cucumber and cockles, finished with a soft boiled quail egg
Brie scented panna cotta, served with red onion jam, roasted figs and home made soda bread
Trofie pasta with spiced venison meat balls, finished with a roasted tomato and basil sauce (Supp £1.50)
The Middle
Slow roasted belly of pork nuggets, set on spring onion and potato bubble and squeak, finished with a ginger and lime jelly (Supp £2.50)
Pan seared thornback ray, set on a chorizo, tomato and crayfish risotto simply finished with a citrus and brown shrimp dressing
Confit of Gressingham duck leg, set on chilli and coriander cous cous, finished with a pineapple, chilli and ginger salsa
To Follow
Warm treacle tart simply finished with clotted cream
White chocolate and vanilla panna cotta with biscotti and an orange salad
Bramley apple, red plum and walnut crumble simply finished with a vanilla ice cream
Plate of cheese with home made chutney (Supp £1.95)
A discretionary 12.5% service charge is added for your convenience for all tables of 6 and over