Starters / Mains
A plate of mixed seasonal fruit
with sorbet 7.00
Yellison goats’ cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress 11.50 / 17.00
Warm salad of sautéed sea salt and thyme Heritage potatoes,
poached hen egg, onion marmalade, parmesan crisp and grain mustard dressing 8.50 / 16.00
Pea and mint ravioli,
sprouting broccoli, nettle and mint dressing 9.00 / 17.50
Mature cheddar rarebit,
tomato chutney and herb salad 7.00 / 10.00
Wild garlic risotto,
creme fraiche, pickled red onion, artichoke crisps 9.50 / 17.50
First of the season English asparagus,
crispy hen egg, garden lovage mayonnaise 13.50
Mains
Spring vegetable and hyssop ‘hotch potch’ brick pastry tart,
morel mushrooms, cheddar veloute, hazelnut and garden herb pesto 19.50
Vegetable and tomato stew,
garden herb crust and champ potato 19.50
'Lyonnais' omelette,
mature cheddar, scallion and chive salad 12.50
Side Orders
Spiced braised red cabbage 4.00
Mixed greens with walnut butter 4.00
Mash / Heritage new potatoes 4.00
Chips 4.00
Champ potato 4.00
Mixed salad 4.00
Sample Vegan Menu
MAINS
Seared English asparagus and sprouting broccoli
chilli, garlic and rapeseed oil 9.00
A plate of mixed seasonal fruit
with sorbet 7.00
Mixed salad
herbs and grain mustard dressing 6.00 / 9.00
Sauteed heritage potato
pickled beetroot, field mushroom, watercress and walnuts 16.00
Vegetable, tomato, and garden sage stew
heritage potato 19.50
Desserts
Seasonal fruit crumble
with sorbet 8.00
Warm chocolate, pecan and pistachio brownie 8.00
A plate of mixed seasonal fruit
with sorbet 7.00