Starters

• Sample menu

• 3.95

  Moyallon pork crackling
  with Yorkshire rhubarb sauce

• 3.95

  Root vegetable crisps

• Oysters
  Cumbrae rocks 2.50 each
  West Mersea No 1s 3.50 each
  Six oysters with spiced Sillfield Farm sausages 15.50

• 6.75

  Creamed onion and Burrow Hill cider soup

• 14.25

  De Beauvoir smoked salmon 'Hix cure'
  with Corrigan's soda bread

• 8.95

  Heaven and earth

• 10.50/16.25

  Steak tartare

• 8.95

  Purple sprouting broccoli with Berkswell and pickled walnuts

• 9.95

  Swainson House Farm duck, carrots & turnip salad

• 8.95

  Whipped beets with goat's curd and walnuts

• 9.25

  A plate of Waddington's cured pork collar

• 14.95/24.50

  Pan-fried St.Mary's Bay scallops with Lincolnshire ocha root and wild garlic
  with Lincolnshire ocha root and wild garlic

• 14.50

  Steamed early season Wye Valley asparagus with hollandaise