Sample Menu March

Olives 5 Bread & Butter 5 Panisse & M. Mayo 8 “Bahn Mi” Terrine 14 Winter Tomatoes, Blood Orange & Chilli Oil 11 Pickled Mussels & Three Cornered Leek Butter on Toast 14 Cauliflower Pithivier & Coriander Chutney 14 Pappardelle with Ox Tongue Ragu  & Wild Garlic 24 Chicken Pie 16/26 Whole Baked Plaice, Crab Bisque & Cavolo Nero 22 Cold Roast Hereford on Toast & Beetroot Romesco 26 Radicchio & Kumquat Salad 8 Purple Sprouting Broccoli & Yeast 8 Gratin Dauphinois “Cacio e Pepe” 11

Blood Orange Sorbet 5 Buttermilk Pudding & Ginger 8 Rhubarb Steamed Sponge & Custard 9