À lA carte menu Pigeon, wild mushroom duxelles & brandy cream 11.5 Starters Roasted beetroots, toasted hazelnuts & goat’s curd 10.5 Pigeon, wild mushroom duxelles & brandy cream 11.5 Scottish game terrine, piccalilli & rye bread 11.5Local crab & prawn salad, potato rosti 14.5North Sea poached halibut & warm tartare sauce 14.5 Rolled pork belly & white bean cassoulet 26 Mains Heritage squash, sweet potato & chickpea chana dhal 20 Rolled pork belly & white bean cassoulet 26 Roast duck breast, fondant potato braised chicory & red wine sauce 34Wild Venison, roscoff onion, creamed mash & huntsman sauce 34Fish of the day (ask your server) MP Roasted broccoli with garlic 6.5 Sides Cauliflower & cheese 6.5 Roasted broccoli with garlic 6.5 Green beans & toasted almonds 6.5Triple cooked Chips or Fries 6.5 CHEESE COURSE Fruit loaf with Brie cheese & some chutney 9.5 Apple tarte tatin & rum raisin ice cream 10 Puddings Tonka bean crème brùlée 10 Apple tarte tatin & rum raisin ice cream 10 Chocolate crémeux, cardamom & poached pears 10Coconut cheesecake & pineapple jelly 10Affogato, Luvian's vanilla ice cream with a shot of espresso 8.5
