Grazing Menu

Pan fried scallops    £7.50
parsnip and vanilla purée

Terrine of duck liver    £7.50
quince purée, soused vegetables

Red mullet    £5.00
thai purée, tempura vegetables

Ravioli of crab     £6.50
lemongrass, pink grapefruit

Salad of wild duck    £6.00
celeriac chips, pan fried foie gras, hollandaise sauce

Pumpkin soup    £5.00
Kirsch cream

Fennel and dill risotto    £5.50
fennel cream sauce

Salad of smoked eel    £6.50
beetroot jelly, horseradish cream sauce

Lythe Valley saddle of venison    £11.00
braised red cabbage, pumpkin purée, jasmine scented jus

Partridge with roast chicory    £10.00
caramelised pear, Gewürztraminer sauce

Braised shoulder of beef    £10.00
celeriac purée, mushrooms á la crème, red wine jus

Sea bass with fennel purée    £10.00
fish red wine sauce

Slow poached john dory    £9.50
galette of aubergine, tomato,  courgette and lemon thyme jus

Minimum of two dishes must be ordered per person