“CHEF’S TABLE”At lunch time, 

Wednesday, Friday, Saturday and Sunday 


(A Roast will be available on a Sunday Lunch time )

A pre order for your party is required 48hrs in advance


Starters £9.50


Serrano ham served with a celeriac remoulade, leaf salad

Classic steak tartare with toasted rye bread

French onion soup with croutons and gruyere cheese

Leek and potato soup with a chive cream

Ragout of scallops and langoustines, samphire, celeriac and squash,

herb beurre blanc £8.00 supplement

Warm Roquefort soufflé with poached pears, roasted walnuts, leaf salad,

Roquefort dressing


Main courses £19.50


Saddle of lamb belle epoque, flageolet bean stew, carrot and swede puree, gratin dauphinois, rosemary scented lamb jus.

Slow herb roasted pork belly, caramelised apples, braised Savoy cabbage, dauphinois, crackling crisps, red wine jus

Oxtail and wild mushroom tourte, creamed potato, braised red cabbage and rich red wine jus

Paupiettes of sole and langoustine mousseline, buttered spinach, pomme vapeur and a dill beurre blanc

Jerusalem artichoke, caramelised onion and reblochon pithivier, braised red cabbage, pomme dauphines, green peppercorn sauce


Sunday Lunch Main courses 


Roast Saddle of Lamb belle epoque, rich lamb jus,

Roast fillet of beef, rich red wine gravy

Roast breast and thigh of turkey with all the trimmings

Slow roasted Pork belly stuffed with herbs and spices, with rich red wine gravy


All served with seasonal vegetables, roast potatoes, Yorkshire pudding


Desserts £8.50


Apple tart tatin, caramel sauce, homemade vanilla ice cream, calvados shot

Homemade brioche bread and butter pudding, apricot compote, 

sauce Anglaise  

Selection of fine cheeses, homemade breads, water biscuits

Warm chocolate fondant, banana ice cream, dark chocolate sauce

Poached pear and rhubarb crème brulee, sable biscuit


2 courses £24.00 not including supplements

3 courses £32.50 not including supplements

Happenings you shouldn't miss in the weeks ahead.