Restaurant Sample Menu

Starters

Fresh soup of the day, crusty bread (v) – £5.50

Clifton cured salmon, beetroot 3 ways, horseradish snow – £7.00

Crab & avocado salad, coconut dressing – £7.00

Salad of mead poached pears, blacksticks blue cheese, toasted hazelnuts (v) – £6.00

Crispy pig’s head, artichoke puree, crackling – £6.50

Chicken liver parfait, poached rhubarb, toasted brioche – £6.00


Main Courses

Beef cobbler topped with herb & horseradish dumplings, caramelised shallot, carrot puree, savoy cabbage – £14.00

Old spot pork, slow cooked belly & cheek, pease pudding, Bramley apple puree, pickled carrots – £14.50

Goosnargh chicken breast, celeriac puree, wild mushrooms, new seasons white truffle gnocchi, savoy cabbage, madeira jus – £14.50

Catch of the day, choice of potatoes, seasonal vegetables – (market price)

Fillet of seabass, langoustines, pureed & charred cauliflower, herb gnocchi, sorrel – £16.00

Breast of Reg Johnson’s duck, potato wrapped confit leg, salt baked celeriac, rhubarb, crispy sage – £18.50 *

Loin of lamb, slow cooked breast, fennel puree, pressed potato – £18.50 *

Fillet steak, wild mushroom gratin, charred sauté potatoes – £24.00 *

Wild mushroom stroganoff, herb crumb topping, creamy mash, crispy spinach (v) – £14.00


Sweets

Homemade Seville orange marmalade steamed sponge pudding, Drambuie anglaise – £5.00

Baked Bramley, verjus soaked raisins, granola crumble,apple granite, custard foam (n) – £6.00

Chocolate moelleux with a salted butter caramel centre, caramel jelly, double cream ice cream – £5.50

Caramelised banana gallet, passion fruit parfait & gel, banana tuile – £5.50

Buttermilk pannacotta, poached rhubarb, honeycomb – £5.00

A selection of cheeses with miller damsel crackers & fruit & nut bread (n)- £7.00 *


Coffee and Petit Fours – £3.50 per person

Please notify a member of staff of any food allergies or special dietary requirements

*Supplement applies for dinner, bed & breakfast guests