February – Wednesday, Thursday & Friday Lunch
Celariac soup, truffle oil
Beetroot, Somerset goats curd, red onion, pine nut
Duck egg, broccoli, anchovy
Roast red Peppers, sherry vinegar, walnut
Terrine of prune & pistachio, cornichon
Cardamon buttermilk pudding, yorkshire rhubarb
Chocolate terrine, coffee, mascapone, praline
Cashel blue cheese, oatcakes, fig relish
2 plates £9, £3 plates £12 (per person)
February – evening menu
Small plates
Celariac soup, truffle oil- £5
Terrine of prune & pistachio, cornichon – £6
Spiced breaded pigeon breast, pickled pear – £7.25
Beetroot, Somerset goats curd, red onion, pine nut – £7.50
Duck egg, broccoli, anchovy – £7
Roast red Peppers, sherry vinegar, walnut – £6
Butterbean & chorizo parcel, romesco sauce – £6
Doreen’s black pudding, skokey tomato relish – £5.50
Larger Plates
Smoked haddock, cockles, celariac, bacon, cider & parsley – £12.75
Ox cheek, shallot – £14
Chestnut and blue cheese polenta, mushroom ragu, sage crumble – £11.50
Sides
Parsnip, bacon & gruyere bake – £4.50
Puddings
Blood orange polenta cake, clotted cream – £5.50
Cardamon buttermilk pudding, yorkshire rhubarb – £5.50
Chocolate terrine, coffee, mascapone, praline
Cashel blue cheese, oatcakes, fig relish – £5
