Select

Starters

Chilled gazpacho with manchego cheese & basil £8

Caramelized belly of pork with scallop & pear £13

Haggis, neeps & tatties £8

Smoked breast of pigeon, charred corn, pickled mushrooms & duck liver £9

 

Mains

Loin of local venison, salt baked celeriac with watercress & blackberries £24

Truffle arancini with artichoke & endive £17

Roasted halibut, confit cheek brandade, white beans & parsley £23

Breast of Norfolk quail, confit leg, duck liver & turnip boulangere £25

 

Tasting Menu

Served for dinner to be taken by the whole table

A seven course tasting menu £80 pp chosen by Chef Chris Lee

£110 pp with a flight of wine