autumn 2018 Seasonal specials

starters

Lobster tail salad, avocado, mango and chilli salsa, lime mayonnaise 12
Beetroot cured Scottish salmon, goats’ curd and dijon dressing, watercress 7

Mains

Braised pork cheeks on a potato galette, black pudding croquette, spiced apple segments, braised baby carrots, apple and caraway jus 16.5
Roast breast and confit leg of pheasant, fondant potato, savoy cabbage with lardons, braised, caramelised heritage carrots, orange and juniper jus 16
Pan-fried duck breast on braised puy lentils, with caramelised baby carrots, crispy kale, red wine sauce 16
Wild mushroom, spinach, sweet potato and celeriac tarte with ragout of vegetables and green beans 12


Menus are subject to change based on supply and seasonality.