Spring 2013
Roasted cauliflower
Golden raisins, toasted almonds
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Wye Valley asparagus, parmesan cream, pine nuts
Sweet potato, goat’s curd, pine nuts
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Spring leeks
Hens egg, capers, Dijon vinaigrette
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Grilled aubergine
Feta cheese, flat leaf parsley, garlic
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Baked potato gnocchi
Fontina, morels, new season peas
Two courses £50.00
Three Courses £65.00
Four Courses £75.00
Five Courses £85.00
A 12.5% discretionary service charge will be added to your bill
