Dinner and Sunday Lunch Menu
(à la carte menu)

Seared scallops, black pudding, Bramley apple purée and pancetta crumbs  £13.25

Gruyère cheese fritters with a Thai jelly  £9.95

Duck spring roll plus a small Asian salad with honey soya sauce  £9.95

Wood pigeon, confit leg and rich cèpe risotto, espresso jus   £11.45

Smooth chicken liver parfait, orange and redcurrant sauce  £11.55

Maldon Oysters  with a sweet chilli vinegar    Half Dozen  £11.00  -   Dozen  £22.00  

Galia melon with fresh figs and fruit   £9.55

Finest Scotch smoked salmon  Starter  £11.95 – Main  £22.95

Half lobster served cold with “George” mayonnaise on the side £18.50

Potted ham hock with beetroot relish and Scotch egg   £11.55

Minestrone soup with a garlic and parmesan crouton  £6.95

Tuscan ham with figs, pear and shaved parmesan  £13.95

        Tempura of king prawns and baby asparagus with lime and coriander salsa  £14.85

3 warm starters, King prawn tempura with lime and coriander salsa, duck spring roll,
seared scallop, black pudding, Bramley apple purée and pancetta crumbs   £16.75

 

 

Grand Brittany Platter    Half lobster, crab, langoustine, oyster, mussels, king prawn, clams,
shell-on prawns and whelks  £39.95

Large Dover sole grilled or deep fried  £33.50

Baked fillet of Loch Duart salmon, crisp bacon, pinenuts and beurre noisette  £23.45

Vegetarian trio: Butternut squash risotto, spinach and mushroom mille feuille
and Mediterranean vegetable gateau  £18.25

Roasted red capsicum risotto, grilled crotin goat's cheese and Tuscan virgin olive oil  £14.85

 English sirloin of beef, roasted on the bone, rare to medium, Yorkshire pudding and
hot horseradish sauce, carved at your table £22.75

Pan-fried breast of organic chicken, with a little suet pudding,

braised shallots and chicken jus  £21.95

Half a Woodbridge duck with sage and onion stuffing and apple sauce  £23.85

Rack of lamb, pink, in a garlic and herb crust, with redcurrant and rosemary jus  £23.90

Roasted loin of venison, smoked chestnut purée, fondant potato and port

and juniper jus  £25.95

Roast partridge, braised lettuce, parsnip purée and date sauce  £24.65

Fillet of beef, Anna potato and Bordelaise sauce   £27.75

Trio of lamb, seared cutlet, confit shoulder and a little shepherd's pie 
with spinach purée and roasted garlic  £23.95

Seared calves liver, braised puy lentils and fig vinaigrette  £22.00

 

Fresh vegetables and potatoes  £5.95

Mixed leaf salad with vinaigrette or olive oil and lemon juice  £4.30

Tomato, basil and red onion salad  £4.90

Salad of little gem lettuce with avocado  £5.35

 

Dessert from the trolley  £7.55

Selection of ice creams & sorbets

 

The cheese trolley  £8.45

served with celery, grapes and Welbournes Bakery plum loaf

Lincolnshire Poacher - mature cheddar made by Simon and Tim Jones  at Ulceby Grange Farm

Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett

Brie de Meaux, Donge made by the Donge family near Triconville, France

Swaledale – a firm yet slightly crumbly goat’s cheese made by Mandy Reed in Richmond, Yorkshire

Cote Hill Blue - blue veined cheese from the Davenport’s Cote Hill Dairy in Lincolnshire



Espresso, cappuccino, filter or decaffeinated coffee or a selection of teas with chocolate truffles £4.55

VAT is included. Gratuities are at the discretion of the guest
Please advise our team of any special dietary requirements

Head Chef Paul Reseigh.
Sous Chefs Paul Nicholls, Chris Peasgood 
Service Manager Paul Bennett.
Restaurant Managers Kate, Roger,Tushar

 

 

Walk In Lunch Menu

Monday to Saturday Lunchtime (excluding December)

Why not add a starter to enjoy three courses or choose two starters as a light lunch,

priced accordingly

Minestrone soup with garlic crouton £6.95

Maldon, Dorset Oysters Half Dozen £11.00

Prawn and crab cocktail fairly big and as good as you'll get £10.45

Seared scallops, black pudding, Bramley apple purée and pancetta crumbs  £13.25

Caesar salad crisp lettuce with bacon, croutons and parmesan cheese, tossed in a garlic dressing £9.95

Galia melon with fresh figs and fruits £9.55

Chicken liver pâté with an orange and redcurrant sauce £11.55

Tuscan ham with figs, pear and shaved parmesan £13.95

Tempura of king prawns and baby asparagus with lime and coriander salsa £14.85

Potted ham hock with beetroot relish and Scotch egg £11.55

Finest Scotch smoked salmon with with caper berries £11.95

Gruyère cheese fritters with a Thai jelly £9.95

 

For £23.50 choose any of the following dishes with cheese or dessert

Half lobster spaghetti tossed in lobster oil with tomato and mild chilli

A large Dover sole grilled or deep fried with a chive mash £11.95 extra

Breast of chicken served on a bed of tagliatelle with smoked bacon and mushroom cream

Half lobster salad served with a dressed salad, thick mayonnaise and new potatoes

Baked fillet of Loch Duart Salmon with a white wine cream and prawn sauce

Traditional British steak and kidney pudding, sprouting broccoli and parsley mash

Fish and chips fresh haddock from Billingsgate market
served in a crispy batter with mushy peas

English sirloin of beef roasted on the bone, rare to medium, carved at your table
with Yorkshire pudding, a panaché of vegetables and roasted potatoes

Half a Woodbridge duck with a sage and onion stuffing,
apple sauce, a panaché of vegetables and roast potatoes

Omelette Arnold Bennett - three egg omelette
with natural smoked haddock in a cream sauce

Warm salad of chicken strips, smoked bacon, avocado, spinach, cherry tomatoes

and red onion and chilli

Seared calves liver braised puy lentils and fig vinaigrette

Three grilled lamb cutlets with grilled plum tomato and portabello mushroom

 

 

Dessert from the trolley or a selection of ice cream and sorbets

The cheese trolley served with celery, grapes and Welbournes Bakery plum loaf
Lincolnshire Poacher - mature cheddar made by Simon and Tim Jones
Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett
Brie de Meaux , Donge made by the Donge family near Triconville, France
Swaledale - firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire
Cote Hill Blue - blue veined cheese from the Davenport's Cote Hill Dairy in Lincolnshire

Espresso, cappuccino, filter or decaffeinated coffee or
a selection of teas with chocolate truffles £4.50

 

 

Head Chef: Paul Reseigh
Sous Chefs: Paul Nicholls and Chris Peasgood.

Please advise our team of any special dietary requirements