Menu.
Enjoy and please be aware that, because fiercely fresh ingredients are used wherever we can, the menus may change slightly on the night.
If you are a vegetarian, do let us know at the booking stage. We’ll be delighted to cook different a version for you but need to know in advance.
Please see below for our dates in February 2010:Friday 5th - BOOKED UP
to start.Pear, celeriac and blue cheese soup with frazzled parsnip
main.6 hour lamb shoulder, semolina gnocchi, cavalo nero
to finish.Sauternes, clementine, almond, poppyseed
BOOKED UPSaturday 6th - BOOKED UP
to start.Black grape, watercress & blue cheese
main.Ham hock with warm pearl barley & butternut squash salad. Braised red cabbage
to finish.Chocolate, Salted Caramel
BOOKED UP
Sunday 7th - Served at 6pm - BOOKED UP
to start.Pressed pork terrine, pear relish and bagel thins
main.6 hour lamb shoulder, semolina gnocchi, cavalo nero
to finish.Apple, amaretti, crème fraiche
BOOKED UP
PLEASE NOTE: On lazy Sunday we will be serving supper @ 6pm!Monday 8th - Moroccan Night - BOOKED UP
With guest chef -
James Ramsdento start.Chestnut and chorizo soup with saffron cream
main.Lamb tagine, pistachio and pomegranate couscous, spice-roasted carrots
to finish.Orange, rose
BOOKED UP
Tuesday 9th - BOOKED UP
to start.Beetroot & chard salad, softly poached egg, spiced soda bread
main.Braised short ribs, smashed potatoes, garlic greens
to finish.Polenta, apricot cinnamon
BOOKED UP
Wednesday 10th - Vietnamese Night - BOOKED UP
to start.Pomelo salad with prawns. Fresh spring rolls with dipping sauce. Hot & sour seafood soup
main.Braised caramel pork and eggs with rice. Stir-fried Asian greens
to finish.Passion fruit, coffees
BOOKED UP
Thursday 11th - Vietnamese Night - BOOKED UP
to start.Pomelo salad with prawns. Fresh spring rolls with dipping sauce. Hot & sour seafood soup
main.Braised caramel pork and eggs with rice. Stir-fried Asian greens
to finish.Passion fruit, coffees
BOOKED UP
Friday 12th - BOOKED UP
to start.Raw beetroot salad with slow-poached eggs, watercress & smoked aioli
main.Chicken and ginger clay pot. Sticky rice parcels. Braised aubergine
to finish.Pear, polenta, rhubarb
BOOKED UP
Saturday 13th - BOOKED UP
to start.Mackerel & fresh horseradish pate, wholemeal walnut bread and pickled beets
main.Pork shoulder, garlic, juniper. Caramelised walnut & fennel salad
to finish.Ginger, blood orange
BOOKED UP
Sunday 14th - BOOKED UP
to start.Mussels, with cider and sourdough
main.Cumin-spiced baked bream, ginger pachadi, carrot fritters
to finish.Crème fraiche ice cream, chocolate, espresso
BOOKED UP