Lunch

Sunday 19th May 2013

Parsley soup

Galantine of chicken with toast and celeriac remoulade

Wood pigeon bruschetta with radicchio and onion confit

Twice baked Gruyére soufflé with leeks and cream

A plate of fish hors d’oeuvres 

Roast chicken with artichokes, peas and tarragon

Roast loin of Old Spot pork with apple sauce and crackling

Salted ox tongue with red wine and creamed horseradish

Smoked haddock fishcake with fennel purée and harissa  

Linguine with fine beans, potatoes and pesto

 Baked vanilla cheesecake with blueberries

Panna cotta with pistachios and coffee syrup

Orange cake with oranges and crème fraîche

Chocolate tart with vanilla parfait

Cheese

3 courses for £22.50

2 courses for £19.50