0820XL12.5_ALC

S T A R T E R S S I D E S

Z E S T Y L E M O N PA R FA I T 6 . 5 0 kirsch soaked cherries & coulis , cacao & orange tuile v

P I S T A C H I O S O U F F L E 7. 9 0 a BB classic served with rich chocolate ice cream v

C H O C O L A T E F O N D A N T with S P I C E D 7 . 2 5 O R A N G E & P A S S I O N F R U I T S A U C E orange creméux, conf it orange & stem ginger v

M A N G O & P I N E A P P L E C R U M B L E 6 . 9 5 fresh fruit and coulis , almond citrus crumble, vanilla ice cream ve

J U D E ’ S I C E C R E A M & S O R B E T S 5 . 4 0 3 scoops with Gavotte biscuit ve (without biscuit)

ICE CREA M: Vanilla , Strawberry, Chocolate, Salted Caramel , Coconut

SORBETS: Raspberry, Mango, Lemon, Green Apple

S A I N T- M A R C E L L I N C H E E S E 8 . 5 0 a whole creamy cow's cheese from the Dauphine, served with quince jelly, f ig & almond cake, apricot , celery & crackers

D E S S E R T S

A P E R I T I F S

N I B B L E S

F R E N C H F R I E S ve 3 . 9 5

D A U P H I N O I S E P O T A T O v 4 . 2 5

S W E E T P O T A T O F R I E S ve 3 . 9 5

B U T T E R E D G R E E N B E A N S v 3 . 9 5

S M O O T H M A S H v 3 . 7 0

G R E E N PA PA Y A S A L A D 3 . 9 5 Thai style dressing ve

M I X E D L E A F S A L A D 3 . 7 5 choice of dressing: classic French or house balsamic with f ig leaf oil ve

K I D SW E W E L C O M E C H I L D R E N

For little ones we have our children’s menu. For older children we have a ‘ half price, half portion’ menu featuring selected main

course dishes. Please ask your server for a copy.

Please let us know if you have any allergies before ordering. Allergen information by dish is on our allergen menu - available on request . W hilst we have kitchen protocols in place to address the risk of cross-contamination of allergens, kitchens are busy environments so we cannot guarantee their total absence in our dishes . v Suitable for vegetarians. ve Suitable for vegans. Some of our dishes may contain olive stones , date

stones or f ish bones. A discretionary 12 .5% service charge applies to parties of six or more, this will be shared equally among the team who prepared and served your food today - merci . All major credit cards are accepted . VAT is included at the prevailing rate .

C H E E S E S O U F F L E 6 . 9 5 with Wyke Farm Cheddar sauce v

M E D I T E R R A N E A N F I S H S O U P 7. 8 5 Gruyère cheese, croûtons, saf fron rouille

P O T T E D C O R N I S H C R A B 8 . 7 5 with AV O C A D O G U A C A M O L E prawn butter & sourdough toast

M O R O C C A N M E Z Z E P L A T T E R 7. 9 5 harissa aubergine, globe artichoke, falafel with coconut cashew cream, houmous selection, pomegranate seeds, cherry tomato salad & f latbread ve

J A C K F R U I T F R I T T E R S & G R E E N PA PA Y A S A L A D 6 . 9 5 Thai dressing, toasted cashew nuts & crispy noodles ve

C H I C K E N L I V E R PA R FA I T 6 . 9 5 truf f le butter, caramelised red onion marmalade, toasted brioche

L O C H F Y N E S A L M O N G R AVA D L A X 9 . 7 5 salmon pâté & salmon caviar with horseradish crème fraîche & dill pesto dressing

B A K E D S A I N T- M A R C E L L I N C H E E S E 8 . 5 0 a pot of creamy, melted mountain cheese with truf f led honey & bread to dip

P R I M E C O R N I S H C H A R G R I L L E D S T E A K

Aubrey Allen, the Queen’s butcher, selects for us the very best , grass-fed British beef which is ethically reared & 30-day dry aged for f lavour & tenderness.

‘ L E G R A N D ’ S T E A K F R I T E S 1 9 . 9 5 Sirloin steak (8oz), French fries , ‘Café de Paris’ herb & mustard butter

F I L L E T S T E A K 8 o z 2 4 . 9 0

C H A T E A U B R I A N D for T W O 1 6 o z (approx 20 minutes cooking time) per person 2 5 . 0 0

A D D A S A U C E : Béarnaise, Roquefort or pepper sauce 1 . 5 0 . Sides priced separately

W H O L E D R E S S E D B R I X H A M C R A B 1 6 . 9 0 crab mayonnaise, French fries or mixed leaf salad

J AC K F RU I T F R I T T E R S & G R E E N PA PA Y A S A L A D 1 1 . 9 5 Thai dressing, toasted cashew nuts & crispy noodles ve

PA N - F R I E D S T O N E B A S S W I T H G I N G E R & L E M O N G R A S S 1 6 . 9 5 crushed new potatoes with spring onion, choy sum with toasted sesame & soy dressing

C O N F I T D U C K L E G with C I T R U S S A U C E 1 6 . 9 5 slow-cooked Barbary duck leg, citrus sauce & orange zest , French beans, carrots & Dauphinoise potato

G R E E N T H A I V E G E T A B L E C U R R Y 1 2 . 5 0 coconut rice , fresh chilli , coriander & crispy noodles ve M A L A B A R F I S H C U R R Y with T O A S T E D C O C O N U T 1 6 . 9 5 roast cod with aromatic spices & coconut milk , grilled king prawn, shallot crisps & coconut rice

M A R I N A T E D C H I C K E N with S W E E T P O T A T O W E D G E S 17. 7 5 half a roast chicken with lime, paprika & soy glaze, sweet potato wedges & lime zest mayonnaise

F R E E R A N G E C O R N I S H B E E F B U R G E R 1 4 . 5 0 with homemade tomato chutney, garlic mayonnaise, sourdough bun & French fries ADD: Comté cheese 1.50, melted blue cheese 1.50, bacon 1.50

S L O W - C O O K E D B O E U F B O U R G U I G N O N 17. 7 5 red wine sauce, lardons, baby onions, mushrooms & smooth mash

M O R O C C A N M E Z Z E P L A T T E R 1 4 . 9 5 harissa aubergine, globe artichoke, falafel with coconut cashew cream, houmous selection, pomegranate seeds, cherry tomato salad & f latbread ve G R I L L E D S A L M O N F I L L E T with T O M A T O H O L L A N D A I S E 1 4 . 7 5 Loch Fyne salmon, ‘Choron’ sauce, mixed leaf salad or French fries

H A R I S S A & M I S O G L A Z E D A U B E R G I N E 12.90 baba ganoush, pomegranate seeds, baby pak choi , pinenuts, toasted sesame & soy dressing ve

M A I N S

RECYCLED PAPER

G & T S E L E C T I O N T A N Q U E R A Y Fever-Tree light Indian tonic v 6 . 2 0 T H E B O T A N I S T Fever-Tree light 7. 7 0 elderf lower tonic v WA R N E R ’ S R H U B A R B P I N K G I N Fever-Tree 8 . 7 0 Mediterranean tonic ve

A P E R O L S P R I T Z ve 7 . 9 5

L A N S O N P E R E E T F I L S C H A M PA G N E 1 2 5 m l ve 9 . 9 0

O L I V E S 2 . 2 5 rustica olives ve

B A G U E T T E 2 . 2 5 unsalted butter v ve (no butter)

B A G U E T T E & D I P S 4 . 5 0 artisan baguette with a selection of dips: saf fron mayo, spiced aubergine & mushroom, spicy citrus & coriander v

A N C H O V Y A P P E T I S E R 4 . 2 5 anchovy butter, anchovies & sourdough

Allergen information by dish is available by scanning this QR code

Welcome back. We want you to feel safe and have a relaxing and enjoyable time with us today. We have new processes in

place to make sure we are all as safe as we can possibly be. Full details can be found on our web site but please ask your

server if you have any questions.

O U R P R O M I S E

O U R M E N U

Sustainability and ethical sourcing run through everything we do: the highest quality, fresher-than-fresh food, sourced with care and pride from the very best producers & cooked with heart in our kitchens. Enjoy…

A L L E R G E N S