Main course with vegetarian main course from the à la carte menu

Starter and main course

À la carte main courses

Slow Cooked Breast of Red Leg Partridge with Quince Purée, Barley and Thyme Jus

Pan-fried Sea Bass with Tokyo Turnips, Spoonwort,Watercress Purée, Mustard and Clam Vinaigrette

A Tasting of Hare with Roasted Jack Be Little Squash, Bitter Chocolate and Game Jus

Poached Fillet of Halibut with a Wet Walnut Crust, Sautéed Jerusalem Artichokes and Lovage

Loin of Berkshire Venison with Shaved Cauliflower, Glazed Herefordshire Snails and Red Wine Jus

Whole Roasted Veal Sweetbread with Baby Artichokes, Confit pineapple, Bacon Fondue and Truffle Sauce(supplement £7.00)

Roasted Fillet of Turbot with Trompette Purée, Pumpkin and Parmesan Gnocchi(supplement £ 7.00)

À la carte vegetarian main courses

Soft Poached Hens Egg with Shiitake Mushroom Duxelle, Roasted Autumn Vegetables and Toasted Pumpkin Seeds

Roasted Salsify with Shallot and Douglas Fir Purée, Braised Pearl Barley, Celeriac and Grated Comte

Tarte Fine of Chicory with Trompette de la Mort Purée, Buttered Baby Spinach and Hazelnut Dressing

We only use the finest, seasonal ingredients so some dishes may vary to the ones above.

Also see: starters, desserts, fine wines, gallery
For special occasions or business events, enjoy our private dining room