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Celeriac veloute with truffle oil 7.50
Wild mushroom risotto 10.50 with autumn truffle 13.50
Gravad lax, potato pancake and horseradish crème fraiche 8.50
Foie gras and duck terrine with onion marmalade and brioche 9.50
Double baked smoked haddock and cheddar soufflé 8.50
Cornish red mullet with escabeche dressing 9.50
Diver caught scallop, celeriac puree, tortellini and velouté st. jacques 13.50
Pan fried foie gras, pancetta, baby onions, girolles, crosnes and truffle honey 13.50
Roast sirloin of beef with yorkshire pudding 19.50
Roast oxfordshire pork with apricot and sage stuffing 19.50
Roast grouse or pheasant, bubble’n’squeak, red cabbage and bread sauce 28.50/17.50
Roast partridge with truffled pomme dauphine, salsify, swiss chard, bordelaise sauce 19.50
Roast halibut with jannson’s temptation, purple sprouting and red wine sauce 21.50
Fillet of jumbo Cornish plaice with saffron mash and mussel vinaigrette 18.50
Wild Cornish sea bass, saffron gnocchi, chorizo and bouillabaisse sauce 22.50
Whole grilled dover sole with mousseline potato 26.50
Puddings 6.75 English & French Cheeses from 9.50 Coffee 2.75
Plus 12.5% suggested service charge
Menu & Prices are subject to change
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