*SAMPLE MENU*

2 courses £40 / 3 courses £50 

STARTERS

Roasted Orkney scallop, roe cracker, BBQ tomatoes, tomato dashi (supplement of £10) 

Barbers cheddar custard, roasted Grelot, wild garlic capers, cheese crisp, leek (V)

Torched trout, jersey royal salad, gooseberry, elderflower emulsion, trout roe

Pumpkin soup, pumpkin pickle, truffle arancini, English pecorino (V)

Chicken liver parfait, fig, spiced apple chutney, sourdough toast 

MAINS

Roasted globe artichoke, aubergine, summer truffle, sunflower seed, sauce vierge (V) 

Creedy Carver chicken breast, glazed wing, girolles, charred leeks, chicken sauce

Market fish, roasted beetroot, crispy kale, sea beet, orange dressing

SUNDAY ROASTS

Roast rump of beef, ox cheek, horseradish
Nut and lentil cake, watercress sauce (V)

 Roast pork belly, onion and sage stuffing, caramelised apple sauce

TO SHARE

Rib of beef, ox cheek, horseradish (supplement of £40) 

 All Roasts served with Yorkshire pudding, roast potatoes, seasonal greens, carrots, cauliflower cheese

SIDES £5

Triple cooked chips

Roasted broccoli, Caesar dressing

Hispi cabbage, kimchi butter, crispy leaves

Ratte potatoes, marmite butter, crispy onion

Baby gem, sunflower seed and cider vinegar dressing

DESSERTS

Selection of 3 kinds of British cheese, grapes, homemade chutney and biscuits        (supplement of £10) 

Ven house apple and blackberry crumble choux bun, miso caramel sauce

Lemon posset, blueberry sorbet and crumb, shortbread biscuit

Chocolate aero tart, mint ice cream, crystalized chocolate

Vanilla cheesecake, macerated peach, peach crisp