Plats principaux
Main courses
Les coquilles Saint-Jacques d'Ecosse
Seared diver caught Scottish scallops with curry cured roe and cauliflower brandade,
home made bacon, celery and a lemongrass butter sauce (£3.00 supplément)
Les gnocchi maison
Potato gnocchi fricassée with Swiss chard, pied bleu, hazelnut
and a jerusalem artichoke foam
Le poisson du jour
Fish of the day
Le duo de canard Gressingham
Seared Gressingham duck breast and slow cooked leg with pickled cucumber,
pickled pied bleu and a red currant orange jus
L’assiette de porc ‘Landroc’ de Kilravock Farm
Roasted ‘Landroc’ pork belly, honey cured and ginger braised shoulder,
pea and ham croquettes served with kale and a ginger broth
Le faux fillet du bœuf roti
Rib eye of Scottish beef with kalian, braised jerusalem artichoke,
balsamic red wine and shallot sauce
Le romsteck de veau de Cumbria
Seared Cumbrian veal rump with potato pave, petit vegetables and
caramelised onion lemon jus
2 COURSES £ 39.50 AND 3 COURSES £ 45.50
Our prices includes VAT at 17.5%, a discretionary service charge of 12.5% is applicable.
Head Chef: Michael Chan