Weekend Dinner


WEEKEND DINNER

Sample Menu For Spring 2017

Two Courses £28 PP – Three Courses – £35 PP

STARTERS

Smoked beef rump, creamed cabbage and bacon, toasted almonds (n)

Necci Farm pigeon, red cabbage, artichoke, wild mushrooms, Wigmore cheese

Oxford Blue cheese cream, pear, fennel, pickled blueberries, beetroot (v)

Steamed mussels, Prosciutto, white wine and dill broth, crusty bread

Pan fried Seabass, cockles, chorizo, cauliflower, wilted monks beard

Smoked haddock, fennel, lemon curd, black pudding, fried duck egg 

MAINS

Pressure cooked beef cheek, haggis cannelloni, swede fondant, carrot puree, puffed wild rice

Duck breast, red wine braised lentils, sundried tomato, bacon and parsley

Roast cod, sesame seed crusted scampi mousse, spaghetti vegetables, caper and anchovy pesto

Lamb broth, roast rump, lamb shoulder dumpling, green tea noodles, winter vegetables

Basil potato gnocchi, Jerusalem artichoke, salsify, purple sprouting broccoli, smoked goats cheese (v)

Slow cooked pork belly, pig cheek and fagot, haricot beans, chorizo, parsley and lemon dressing 

SIDES – £3.95

Buttered curly kale/ French beans and Pecorino/Sautéed garlic and thyme new potatoes, Sweet potato fries, harissa mayo/ Triple-cooked hand-cut chunky chips

DESSERTS

Chocolate, toffee, peanut, sultana pot, coffee & pistachio ice cream (n)

Sticky date pudding, toffee sauce, clotted cream

Selection of four British cheeses, chutney, bread and crackers (£1.50 supplement)

Vanilla creme brulee, nut biscotti (n)

Pistachio rice pudding, granola, poached pear (n)

Warm pear and apricot bakewell, vanilla ice cream (n)

VAT charged at 20%, Dishes may contain nuts. Groups of 8 or more will have a 10% optional service charge added to the final bill.