To Start…

House Focaccia with black olive tapenade 3.50

Celeriac velouté, apple and hazelnuts 6.95 v
Stinking bishop with heritage beetroots and walnuts 7.95 v
Chargrilled loch Duart salmon rillette, apple jelly, avruga caviar, cucumber chutney 8.95
Dorset snails, smoked mash, bacon, garlic and parsley crumb, borderlaise sauce 8.95
Sicilian ‘arancini’ crisp bolognaise and parmesan risotto, truffle and Madeira mayonnaise 7.95
Terrine of smoked ham hock, confit chicken and leek, pickled walnut, potato and caper salad 7.95
Charcuterie to share – Bayon ham, Jesus de Lyon, saucisson, chorizo Iberico 14.95

To Follow…

Mac and cheese, wild mushroom duxelle and fresh truffle 15.00 v
Fillet of Hake, celeriac puree, puy lentils, chanterelles 16.95
Fillet of skrei cod, leek fondue, oyster beignet, oyster and caviar cream sauce 17.95
Rump of salt marsh lamb, butternut squash, girolle mushrooms, treviso 21.50
40 day dry aged 8oz fillet of Angus and Hereford beef, truffle mushroom duxelle, horseradish, beer pickled shallots, hand cut chips 24.95
Beer battered hake, pea purée, hand cuts chips, tartar sauce 13.95
Red Devon beef burger, bacon and cheese, caramelised onions, pickles and hand cut chips 13.95

Hand cut chips 3.75, Cornish new potatoes 3.50, Heritage carrots with a herb butter 3.50,
Organic leaves from Hinton St George 3.00

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