Dictated by the seasons and working with local British growers the menu leans into French regional cooking. The à la Carte is available for lunch and dinner and is accompanied by a daily specials board.

MENU

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Olives £4

Baguette & Butter £4.5

Carlingford Oyster, Lovage & Verjus £5ea

Puffed Pig Skin, Smoked Eel & Tarragon £9

Monkfish Liver Parfait £11

Ashcombe, Durrus & Tunworth £15

Spring Crudités Niçoise £21

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Spring Pea Salad £14

Beef Consommé, Broad Beans & Tendons £15

Nettle & Wild Garlic Sausage £16

Snout Cassoulet £16

Tartare En Brioche £17

Lamb Sweetbreads, Bacon & Pea Fricassee £21

Hereford Onglet, Beetroot & Stichelton £22

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Shallot Tatin, Tomato & Dazel Ash £26

Chalkstream Trout, Asparagus & Smoked Eel Cream £38

Welsh Chop, Piatonne Bean & Anchovy £48

Lincoln Red Cross Steak Au Poivre (MP)

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Pommes Frites & Aioli £8

Spring Leaves & Spenwood £9

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Douglas Fir Ice Cream £8

Chocolate & Hazelnut Chouquettes £12

Burnt Milk Tart £12

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