Evening Menu

Gin and Tonic

4.95/6.00

A glass of Vouvray Brut

4.20

Olives

3.95

Bread and Butter

3.95

Seasonal Pickles

3.95

Starters

Local leeks with hickory smoked potato, hazelnuts, apple and pickled yellow mustard (gf/n/vegan option available)

7.75

Asparagus with an ajo blanco sauce, white cabbage and crisps (gf/n/vegan option available)

7.50

New season purple sprouting broccoli with rhubarb chutney and a toasted walnut butter (gf/n/vegan option available)

7.50

Carrot and cashew pate rolled in seasame seeds with spelt toast, seasonal leaves and herbs, ginger gastrique and tmari cashews (vg/n)

7.95

Mains

Crispy ricotta fritters with buttered asparagus, confit tomato, market greens and wild garlic pesto (n)

15.50

Shallot tatin with blue cheese mousse, port poached pear, celeriac fondant and braised red cabbage

15.95

Mike's Beetroots, cooked several ways, with smoked cheese soufflé, market greens, seeds, parsley root and a citrus peel puree (n)

15.75

Spiced pineapple and fennel with dhansak sauce, crisp cauliflower, lentil fritter, almond pilaf and coconut and fennel puree (vg/gf/n) 

15.25

Miso roast aubergine with toasted sunflower seeds and buckwheat, a selection of seasonal pickles, carrot and star anise puree and local leaves (vg/gf) 

15.25

Buttered greens (gf)

2.95

Garlic broccoli with crushed hazelnuts (vg/gf/n)

2.95

Mixed leaves (vg/gf)

2.95

Almond and polenta sponge with orange and cardamon posset, rhubarb compote and ginger granita (gf)

5.75

Mulled chocolate ganache with candied beetroot and an orange gel (vg/gf)

6.75

Date and pistachio wrapped in filo, fried and tossed in cinnamon sugar served with mandarin syrup and candied kumquats (vg/n)

6.50

Carrot cake with homemade mascarpone, sweet pickled carrots & candied walnuts (n)

6.25

Add a selection of local cheeses, served with homemade chutney, toasted sourdough, celery and leaves

8.25