Example menu

Smoked Trout From Downton - £7.50
Shaved Parmesan and Baby Gem and Shaved Summer Truffles

Chicken Liver and Foie Gras Parfait - £6.00
Toasted Brioche and Greengage Relish

Artichokes Cooked in Barigoulle - £6.50
Pecorino studded with Truffles And 15 Year old Balsamic

Cromer Crab with Sweetcorn Puree - £6.50
Pea Shoots and Shaved Breakfast Radish

Marinated Tuna - £6.00
Breaded Anchovies and Pepper Confit With Broad Bean Vinaigrette

New Season Pea Veloute - £5.00
Crème Fraiche and Basil

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Poached and Roasted Breast of Black Leg Chicken - £15.00
Artichokes Cooked in a Barigoulle Wilted Spinach

Whole Baked Plaice En Papillote - £14.00
Buttered New Potatoes

Pan Fried Fillet of Wild Scottish Salmon - £13.00
Braised Gem with Fennell Puree

Slow Braised and Pan Fried Rose Veal - £15.00
Gratin Potato with Girole Mushrooms

Tomato and Balsamic Tart Tatin - £12.00
Rocket and Parmesan with Pesto

Roasted Casterbridge Chateaubriand - £45.00
Hand Cut Chips and Vert Pre Garnish (For Two People)

All Main courses come with vegetables as an integral part of the dish.

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Hot Chocolate Fondant - £7.50
Praline Ice Cream and Chocolate Sauce (Please allow 15 minutes for the preparation of this dessert)

Peach Tart Tatin - £6.50
Crème Fraiche

Summer Berry Eton Mess - £6.00
Greengage Puree

Classic Crème Caramel - £6.00
Biscotti Biscuits

Assiette of Individual Desserts - £15.00
Chef’s Favoured Selection of Desserts for Two (Please Allow 15 Minutes Preparation Time)

Selection of Cheese (Blue Vinney, Brie de Meaux, Mull of Kintyre, Apple wood Smoked, Alderwood) - £8.00
Walnut Bread and Homemade Chutney

Tea or Coffee - £3.50
with Homemade Petit Fours