Chicken & sauternes parfait served with hazelnuts and toasted sourdough
6.25
Marmalade-roasted beets with feta, lentils and pickled walnuts drizzled with sunflower seed & herb dressing
6
Roasted cauliflower, aubergine and butternut squash with golden raisins and pomegranate, served on toasted ancient grain bread
6.25
Smoked salmon, sourdough, crème fraîche and capers
8.25
Lightly dusted calamari with 'nduja mayo
6.5
Pan-seared scallops with roasted cauliflower and a curried bean purée
9
Hovedret
Guinea fowl breast stuffed with spinach and pecorino, served with roasted butternut squash and stem broccoli
17
Rainbow salad with ribbons of carrots and courgettes, red pepper, pumpkin seeds, chickpeas and avocado
8.75
Salmon & crab fishcakes served with an Asian slaw, baby kale & watercress salad and hollandaise sauce
13
Confit duck leg served with beluga lentils, creamy mash and cavolo nero
16
Roast Atlantic cod with cauliflower purée, cauliflower fritters, sun dried tomato and sunflower seed & herb dressing
17
Butternut squash risotto with pecorino and pumpkin seeds
13
Caesar salad with gem lettuce, anchovies, olives and Caesar dressing, topped with shaved cheese, bacon and toasted sourdough croutons
8.75
Handmade British beef burger in a brioche bun with bacon and melted cheese, served with a gherkin and fries
14.5
Fish & chips - line-caught cod, ale-battered, served with triple-cooked chips, mushy peas & tartare sauce
14.25
Sausage & mash - Cherry Orchard Farm horseshoe sausage, spring onion mash, crispy onions & a red wine jus
14
Dessert
Warm chocolate brownie served with hazelnut ice cream
6.5
Lemon tart with raspberries
6.5
British cheese board including Cornish blue, Wensleydale with cranberry, Sandham's crumbly Lancashire and St. Helen's Farm goat's cheese, served with celery, savoury biscuits and red onion chutney
8.5
Sticky toffee pudding and vanilla ice cream
6.5
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