spring 2019 Seasonal specials

starters

Artichoke, roasted peppers and olive tartlet, pea shoots, basil oil (v) 6.5
Shallot and dill marinated beetroot carpaccio with crispy halloumi (v) 7
Pan fried pigeon breast, confit apples and shallots red wine and port reduction (gf) 8

Mains

Pan fried fillet of coley, chickpea and chorizo stew, curly kale (gf) 14.50
Puy lentil and vegetable bake, sunflower seed crust, buttered greens (gf,vg) 13
Venison, apple & sage burger, melted cheese, gherkins, mixed leaves proper triple cooked chips 16


Menus are subject to change based on supply and seasonality.