graduation menu

3 courses £38. Please call 01189 505036 to make a reservation.

Starters

• Loch Duart Salmon sashimi. Asian daikon slaw. Pickled ginger. Hampshire wasabi.
v Shortcrust onion tart, baked with cheddar, tomato relish.
• Bury market black pudding. Lambs kidney, bramley & watercress.
• King prawn. Asparagus, kaffir & coriander salad. Coconut dressing.
v Macadamia nut curd. Chicory, beetroot & butternut. Crispy onion, olive crumb.*
• Slow roast crispy duck, toasted walnuts, summer slaw, rhubarb & ginger compote.
 

Mains

• Grilled stone bass, steamed mussels, summer vegetables. Champagne jus. Seaweed butter.
• Turbot escalope. Clams. Asparagus & peas. Saffron potato. Cooking liquor.
• Herb grilled chicken breast. Chorizo & corn croquettes. Pimento coulis. Asparagus & wild garlic.
v Roasted heritage carrots, griddled cauli & summer roots. Chickpea & cep falafel, crispy kale, almond & sesame duqqa.
• Pink carved duck breast, sweet calvados prunes, charred broccoli, beetroot gratin, red wine jus.
• Local venison fillet, MacSween’ s haggis, baby spinach, roast pear, port & juniper jus.
* Aberdeen Angus fillet, confit tomato, watercress, field mushroom, garlic tarragon butter, chipped potatoes. (£5.00)
 

Sharing Bowls

Our main courses don’t particularly need side orders, but if required we recommend the sharing bowls (1 bowl between 4 guests).
• Baked new potatoes, sea salt & rosemary. (£5)
• Summer greens & fine beans, shallots & herbs. (£5)
 

Desserts

* Local & British artisan cheeses, oatcakes, celery, grapes, chutney. (£3)
* Glass of Fonseca late bottled Vintage Port (£6)
• Caramelized lemon tart, cassis sorbet.
• Sticky toffee pudding, sticky toffee sauce, Devonshire clotted cream.
• Vegan Meringue with Coconut cream & mango.
• White chocolate fondant, mint chocolate chip ice cream.
• Oreo cookie cheesecake. Salted caramel popcorn.
• Passion fruit panna cotta. Mango, orange & mint.

v = vegetarian dish
* = surcharge applies