To begin

English asparagus (V) (VGO) Lemon hollandaise iceberg wedge cobb salad Diced chicken breast, bacon, tomato, Blue cheese, egg, avocado, McCarthy dressing orkney king scallop Stuffed courgette flower, brown crab, burnt butter (supplement 10) Chicken noodle soup Chicken pot pie Signature mains Lamb RagÚ Mafalde, wild garlic pesto, Parmesan whole butterfly sea bass Served on the bone with tartare sauce wild garlic gnocchi (v) (VGo) Spring vegetables, smoked tofu, pea velouté HIMALAYAN SALT-AGED RIB-EYE 14oz (Supplement 20) Béarnaise sauce Add seasonal truffle to any dish 15 Add Exmoor caviar to any dish 17 SIDES (8 each) thick cut CHIPS (VG) TENDERSTEM BROCCOLI (v) (vgo) Toasted almonds, chilli sauce HERITAGE TOMATO SALAD (v) (vgo) Pickled red onion, basil To finish BEA TOLLMAN’S BAKED VANILLA CHEESECAKE Seasonal coulis Seasonal fruit crumble (VG) Tonka bean custard classic Crème Brûlée Dulce de leche ice cream BRITISH CHEESE PLATTER (Supplement 5) Stilton, Bix, Baron Bigod, Lincolnshire Poacher, Driftwood Served with homemade chutney, fermented celery, grapes, oat crumbles, crackers