Starters

Sharing whole baked camembert, onion chutney, hot toast & carrot and celery sticks — 12

Red lentil & butternut squash pate, sourdough & cider chutney (v) (vg)   7.5

Wild mushroom, olive & sun blushed tomato arancini with sugo all’arrabbiata   8.5

Panko calamari rings, white bait, aioli mayonnaise with a charred lemon wedge   10

Asparagus spears, guacamole sourdough, poached quail egg & hollandaise   9

Cornish scallops, chorizo, butternut squash on a watercress puree   11

Mains

Braised beef short rib with a red wine jus, celeriac puree, heritage carrots fondant potatoes & tender stem broccoli — 18

Pan fried duck breast with confit duck leg, dauphinoise potatoes, hispi cabbage poached plum and a calvados jus — 18.5

Tumbet: oven baked layered roasted aubergine, courgette peppered tomato sauce topped with wedged potato & rocket Salad (v) (vg) — 14

8oz fillet steak, vine cherry tomatoes, portobello mushroom, dauphinoise potatoes & green beans — 28

Fish of the day, Jerusalem artichokes, samphire, garlic crushed potatoes lemon, caper, dill — 19

Mushroom, courgette & spinach linguine, smoked garlic shallots & pecorino Romana (v) (vg) — 14

Chicken Kiev, Green beans, slim fries with rocket salad — 16.5

Sides

Fries or chunky chips — 3.5

Side salad — 4