Hibou Blanc

torched figs - candied walnuts - poached celery - balsamic

hazelnuts - endive - shallot

kalamata olives - macadamia nuts - garlic croutons

chicory - candied walnut - vegan cheese - pear - walnut vinaigrette

mixed nut ‘crumble’

soft herb pisto – roast garlic and ewes cheese soldier

curry mayonnaise – lime

shallot – cornichons – parsley – capers – hot toast

celeriac remoulade – burnt apple puree

roasted ceps – hazelnut & chicken sauce dressing

baby gem – avocado – marie rose – buttered brown bread

fine beans – new potatoes – soft boiled egg – black olives

grilled Driftwood goats cheese – truffle dressing

served with roast potatoes, mashed potato, confit carrot, Yorkshire pudding, seasonal greens and gravy

creamed potato – seasonal greens – game gravy

triple cooked chips – crushed peas – tartare sauce

celeriac remoulade – burnt apple puree

salsify – ceps – truffle emulsion

salted caramel – vanilla ice cream

blackberry sorbet

poached apricots – toasted almonds

fig and walnut loaf – port roasted figs

mignonette dressing - tabasco - lemon

baby gem - marie rose - avocado - buttered brown bread

cornichons - capers - shallot - parsley

flaked almond - chanterelles - thyme

parmesan cream

dry aged rump minute steak - koffman fries - lyonnaise onions - au jus

scottish mussels - white wine - cream - garlic - parsley - koffman fries

6oz steak burger - gruyere - koffman fries

beer battered haddock - triple cooked chips - tartare sauce

mignonette dressing - tabasco - lemon; Available in (1), (6), (12)

salted butter

créme fraiche - pine nut - croutons

young beetroots - celery - young leaves - chardonnay vinaigrette

parmesan cream

peas - jersey royals - candied lemon

young vegetables - wild garlic mayonnaise

orzo pasta - spring vegetables - wild garlic aioli (£10 Supplement)

creamed potatoes - young carrots - pea - mint

buttered jersey royals - grapes - walnuts - parsley - light fish cream

hand rolled linguini - wild garlic - pecorino

Koffman fries - peppercorn sauce (£5 supplement)

braise of peas - spring onions - mushrooms and wild garlic - creamed potato (£5 supplement per person)

hand cut chips - onion ring - watercress sand shallot salad - cafe de Paris butter

white chocolate ganache - pistachio - crisp filo

cardamom - lime beignet - coconut

granny smith apple granita

quince jelly - grapes - crackers - digestives

torched figs - candied walnuts - poached celery - balsamic

hazelnuts - endive - shallot

kalamata olives - macadamia nuts - garlic croutons

chicory - candied walnut - vegan cheese - pear - walnut vinaigrette

mixed nut ‘crumble’

mignonette dressing - tabasco - lemon

baby gem - marie rose - avocado - buttered brown bread

cornichons - capers - shallot - parsley

flaked almond - chanterelles - thyme

parmesan cream

dry aged rump minute steak - koffman fries - lyonnaise onions - au jus

scottish mussels - white wine - cream - garlic - parsley - koffman fries

6oz steak burger - gruyere - koffman fries

beer battered haddock - triple cooked chips - tartare sauce

soft herb pisto – roast garlic and ewes cheese soldier

curry mayonnaise – lime

shallot – cornichons – parsley – capers – hot toast

celeriac remoulade – burnt apple puree

roasted ceps – hazelnut chicken sauce dressing

baby gem – avocado – marie rose – buttered brown bread

fine beans – new potatoes – soft boiled egg – black olives

grilled Driftwood goats cheese – truffle dressing

served with roast potatoes, mashed potato, confit carrot, Yorkshire pudding, seasonal greens and gravy

creamed potato – seasonal greens – game gravy

triple cooked chips – crushed peas – tartare sauce

celeriac remoulade – burnt apple puree

salsify – ceps – truffle emulsion

salted caramel – vanilla ice cream

blackberry sorbet

poached apricots – toasted almonds

fig and walnut loaf – port roasted figs

mignonette dressing - tabasco - lemon; Available in (1), (6), (12)

salted butter

créme fraiche - pine nut - croutons

young beetroots - celery - young leaves - chardonnay vinaigrette

parmesan cream

peas - jersey royals - candied lemon

young vegetables - wild garlic mayonnaise

orzo pasta - spring vegetables - wild garlic aioli (£10 Supplement)

creamed potatoes - young carrots - pea - mint

buttered jersey royals - grapes - walnuts - parsley - light fish cream

hand rolled linguini - wild garlic - pecorino

Koffman fries - peppercorn sauce (£5 supplement)

braise of peas - spring onions - mushrooms and wild garlic - creamed potato (£5 supplement per person)

hand cut chips - onion ring - watercress sand shallot salad - cafe de Paris butter

white chocolate ganache - pistachio - crisp filo

cardamom - lime beignet - coconut

granny smith apple granita

quince jelly - grapes - crackers - digestives

torched figs - candied walnuts - poached celery - balsamic

hazelnuts - endive - shallot

kalamata olives - macadamia nuts - garlic croutons

chicory - candied walnut - vegan cheese - pear - walnut vinaigrette

mixed nut ‘crumble’

mignonette dressing - tabasco - lemon

baby gem - marie rose - avocado - buttered brown bread

cornichons - capers - shallot - parsley

flaked almond - chanterelles - thyme

parmesan cream

dry aged rump minute steak - koffman fries - lyonnaise onions - au jus

scottish mussels - white wine - cream - garlic - parsley - koffman fries

6oz steak burger - gruyere - koffman fries

beer battered haddock - triple cooked chips - tartare sauce

soft herb pisto – roast garlic and ewes cheese soldier

curry mayonnaise – lime

shallot – cornichons – parsley – capers – hot toast

celeriac remoulade – burnt apple puree

roasted ceps – hazelnut & chicken sauce dressing

baby gem – avocado – marie rose – buttered brown bread

fine beans – new potatoes – soft boiled egg – black olives

grilled Driftwood goats cheese – truffle dressing

served with roast potatoes, mashed potato, confit carrot, Yorkshire pudding, seasonal greens and gravy

creamed potato – seasonal greens – game gravy

triple cooked chips – crushed peas – tartare sauce

celeriac remoulade – burnt apple puree

salsify – ceps – truffle emulsion

salted caramel – vanilla ice cream

blackberry sorbet

poached apricots – toasted almonds

fig and walnut loaf – port roasted figs