Sir Charles Napier  
   
Bar Photo
  Double baked smoked haddock and cheddar soufflé 11.50
Treacle cured salmon with potato salad, pistachio and fennel 10.50
Rabbit ravioli with caramelized onions, carrots and ginger 10.50
Diver caught scallops with tandoori spiced pork belly and lime pickle puree 15.50
Seared foie gras with endive marmalade and charred onions 15.50
Cornish crab with mango, yuzu and basil 12.50
Venison tartare with charred focaccia 10.50

Suckling pig with kohlrabi remoulade, pomme anna, sage and onion jus for two 49.00
English rose veal with boudin of sweetbreads, morels and gremolata 26.50
Honey & ginger glazed goosnargh duck, confit leg wontons, rhubarb, sweet wine jus 25.50
Cornish cod with celeriac puree, braised celery, crones, parmesan gnocchi and tarragon butter 25.50
Turbot, haricot blanc, trompette de la mort, violet artichokes and hazelnut vinaigrette 27.50
Pan fried Hake with charred leeks, celery, apple and emmental veloute 22.50
Celery and blue cheese gratin with quinoa, pear ketchup and walnuts 19.50

buttered russian kale │ savoy cabbage and bacon │ triple cooked chips

side dishes 4.00      Puddings 8.50      British & French Cheeses from 10.50   Coffee 2.95

Plus 12.5% suggested service charge
Menu & Prices are subject to change

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