A la carte

Starters	Price
Mersea Crab Tartlet Kimchi mayonnaise, pickled pak choi, melon and dill (C, E, G, Mk, Mu, SD)	£21.50
Pressing of Guineafowl, Goose Liver and Parma Ham Beetroot, apple and sorrel cress (Mk, SD)	£18.50
Pavé of Warm Talbooth Smoked Salmon Horseradish crème fraiche, confit egg yolk, black caviar and kaffir lime (E, F, Mk)	£19.75
Butter Roast Smoked Quail and Confit Leg ‘Toastie Poached pear, chestnut mushroom, charred sprouts and fried quail egg (E, G, Mk, SD)	£19.75
Pan Seared Hand Dived Orkney Scallops Celeriac puree, pickled cucumber, red wine reduction, bee pollen and sorrel (F, Mk, Mo, SD)	£22.00
Jerusalem Artichoke Velouté (v) Truffle and smoked cheddar arancini, celery and shiso (G, Mk, E, Ce)	£13.25
Seared Loin of Yellow Fin Tuna Dashi, couscous pearls, shimeji mushrooms, sesame seed crisp and coriander (F, G, S, SD, Se)	£18.95
Granola Covered Duck Liver Parfait Pink grapefruit, smoked duck, rocket and brioche (E, G, Mk, Mu, N, SD)	£15.75

Mains	Price
If you would like extra vegetables or potatoes then we offer the following sides: £4.75 each Dauphinoise (Mk, SD), triple cooked chips, French fries, spinach (Mk), green vegetable fricassee (Mk) or Talbooth salad (Mu, SD)
Fillet of British Beef Featherblade and smoked cheese croquette, thyme infused potato pressing, tenderstem broccoli and Madeira Jus (E, G, Mk, SD)	£39.50
Crown of Locally Shot Partridge Leg rosti, celeriac and horseradish purée, salsify and partridge jus (G, Mk, Mu, SD)	£32.75
Breast of Creedy Carver Duck and Port Glazed Leg Duck fat potato, piccolo parsnip, pistachio and red wine jus (Mk, N, SD)	£35.75
Butter Roast Pavé of Cod Smoked eel and pine nut crispy cannelloni, cauliflower, rainbow chard and vanilla velouté (F, G, Mk, N, S, SD)	£33.50
Fillet of Stone Bass Pressed potatoes, pickled fennel, haricot beans and white onion sauce (F, G, Mk, SD)	£34.50
Slow Roast Saddle of Thetford Forest Venison Pommes Anna, blackberries, cavolo nero, bitter chocolate and jus (Mk, SD)	£39.50
Paprika Seasoned Cutlet of Dingley Dell Pork Smoked pomme purée, bacon jam, cider vinegar gel, finger carrot and Pommery mustard cream (G, Mk, Mu, SD)	£33.50
28 Day Dry Aged British Côte de Boeuf for two Dauphinoise potatoes, green beans, glazed shallots, Madeira jus, béarnaise sauce (E, Mk, SD)	£82.00

Desserts	Price
Glazed Dark Chocolate Delice Tonka bean crémeux, caramelised popped rice and Baileys ice-cream (E, Mk, N, SD)	£12.00
Tropical Fruit Shortbread Passion fruit curd, coconut meringue, confit pineapple and banana ice-cream (E, G, Mk, SD)	£11.50
Chestnut Pavlova Blackcurrant compote and smoked whiskey ice-cream (E, Mk, SD)	£11.50
Steamed Treacle Sponge Pudding Cider caramelised Braeburn apple, miso ice-cream and candied hazelnut (E, G, Mk, N, SD)	£11.50
Black Forest Soufflé Sour cherry, dark chocolate sorbet and Kirsch (E, G, Mk, SD)	£12.50
Talbooth Welsh Rarebit Quince jelly and tahoon cress (Ce, E, G, Mk, SD)	£10.50
Chef’s Selection Cheese Board Homemade grape chutney, biscuits, grapes and celery (E, G, L, Mk, N, SD)	£12.50

Dessert and sweet wine (100ml glass)	Price
Straw Wine, Chenin Blanc, D.Trafford, Stellenbosch	£25.00
Passito di Noto, DOC, Planeta, Sicilia (1)	£11.50
Elysium, Black Muscat, Andrew Quady, California (2)	£9.00
Chateau Petit Vedrines, Sauternes, France (3)	£12.50

Dessert wine flight	Price
35ml of each that are stated	£13.80

Dessert wine flight

Price

35ml of each that are stated

£13.80

Coffee	Price
All of which are served with handmade chocolates...
Paddy & Scott’s coffee	£4.75
Liqueur coffee	£8.50
Deluxe premium hot chocolate	£4.75

ALLERGENS KEY
[C] Crustaceans, [Ce] Celery, [E] Eggs, [F] Fish, [G] Cereals Containing Gluten, [L] Lupin, [Mk] Milk, [Mo] Molluscs, [Mu] Mustard, [N] Nuts, [P] Peanuts, [S] Soya, [SD] Sulphur Dioxide and [Se] Sesame seeds
Notification of a food allergy will mean your dishes will be served with a small MH&R . If not please check with one of our team members before starting your meal. Our suppliers and kitchen handle numerous ingredients and allergens. Whilst we have controls in place to reduce contamination, unfortunately it is not possible for us to guarantee that any dishes we prepare for customers with special dietary requirements will be 100% allergen or contamination free.

A la carte

Starters

Mersea Crab Tartlet

Pressing of Guineafowl, Goose Liver and Parma Ham

Pavé of Warm Talbooth Smoked Salmon

Butter Roast Smoked Quail and Confit Leg ‘Toastie

Pan Seared Hand Dived Orkney Scallops

Jerusalem Artichoke Velouté (v)

Seared Loin of Yellow Fin Tuna

Granola Covered Duck Liver Parfait

Mains

Fillet of British Beef

Crown of Locally Shot Partridge

Breast of Creedy Carver Duck and Port Glazed Leg

Butter Roast Pavé of Cod

Fillet of Stone Bass

Slow Roast Saddle of Thetford Forest Venison

Paprika Seasoned Cutlet of Dingley Dell Pork

28 Day Dry Aged British Côte de Boeuf for two

Desserts

Glazed Dark Chocolate Delice

Tropical Fruit Shortbread

Chestnut Pavlova

Steamed Treacle Sponge Pudding

Black Forest Soufflé

Talbooth Welsh Rarebit

Chef’s Selection Cheese Board

Dessert and sweet wine (100ml glass)

Straw Wine, Chenin Blanc, D.Trafford, Stellenbosch

Passito di Noto, DOC, Planeta, Sicilia (1)

Elysium, Black Muscat, Andrew Quady, California (2)

Chateau Petit Vedrines, Sauternes, France (3)

Dessert wine flight

35ml of each that are stated

Coffee

Paddy & Scott’s coffee

Liqueur coffee

Deluxe premium hot chocolate

Great places to eat, drink and stay

01206 323150

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