the English Grill

To begin

roasted heritage carrots (v) (vgo) 18

Parsnip hummus, chervil & tarragon emulsion

CHICKEN NOODLE SOUP 15

Chicken pot pie

pan fried chicken livers 23

Potato pancake, bacon lardons, sherry vinegar jus

wild mushroom cottage pie (v) (vgo) 18

Celeriac & Wiltshire truffle sauce

H. FORMAN & SON ‘LONDON CURE’ SMOKED SALMON 30

Sliced at your table

Add Exmoor caviar

17

Signature mains

BEEF WELLINGTON 120 For two to share

Lobster sauce

grilled SPATCHCOCK CHICKEN 35 Chasseur sauce spinach & ricotta risotto (v) (vgo) 28

Pine nuts, tarragon, Parmesan

cured iberico pork cutlet 48 Spiced apple chutney, Pommery mustard sauce HIMALAYAN SALT-AGED RIB-EYE 400g 58 Roasted Portobello mushroom, vine tomatoes

Sauces: Béarnaise | Peppercorn |

5

Butters: Sundried tomato & horseradish | Bone marrow butter |

4

pan seared sea bass 38 Leek and onion mashed potato, baby carrots, truffle & cream sauce

Add Wiltshire truffle to any dish

15

Add Exmoor caviar to any dish

17

sides

mashed potato 8

Bone marrow gravy

tenderstem broccoli (v) (vgo) 8

Toasted almonds, chilli sauce

THICK CUT CHIPS (v) (vgo) 8

Béarnaise sauce

heritage tomato salad (v) (vgo) 8

Pickled red onion

to Finish

BEA TOLLMAN’S BAKED VANILLA CHEESECAKE 13

Seasonal coulis

Baked alaska 13

Blackberry compote, vanilla ice cream, Italian meringue

Apple & Pear crumble (vg) 12

Tonka bean custard

selection of handmade ice cream & sorbet 10

Ice cream (V) - choice of three scoops:

Matcha, salted caramel, chocolate, honeycomb

, rum & raisin, tiramisú

Sorbet (VG) - choice of three scoops:

Raspberry, lemon, mango, blackcurrant & gin, rhubarb & vodka

CRÊPES Suzette (V) 17

Flambéed at your table

british cheese trolley (v) 19

Selection of three

Stilton, Bix, Baron Bigod, Lincolnshire Poacher, Driftwood

Served with homemade chutney, fermented celery, grapes, oat crumbles, crackers