Sample 2

STARTERS

Chef’s Soup of the Day French Onion Soup

Smoked Organic Salmon on Buckwheat Blini with Lemon Crème Fraîche

Aubergine & Somerset Goats Cheese Toasted with Endive & Spinach Salad (v)

Grilled Black Pudding with Smoked Bacon & Poached Egg

MAINS

Slow Roasted Shoulder of Wiltshire Lamb with Wholegrain Mustard Mash & served with Mange Tout

The Lamb Tavern Steak & Kidney Pudding An Individual Pudding baked with Prime Beef & Kidney served with a Meat & Thyme Gravy

Smoked Haddock served with New Potatoes, Mange Tout, Creamy White Wine Sauce & a Poached Egg

Linguine with Sun Blushed Tomatoes Pine Nuts & Roasted Vegetables tossed in Creamy White Wine Sauce (V)

10oz Aberdeen Angus Rib Eye Steak with Beárnaise Sauce

TO FINISH

A Selection of Cheese sourced daily from Cheese at Leadenhall

Brioche Bread and Butter Pudding with Custard

Banoffee Pie

Fresh Strawberries and Cream

Sample 1

STARTERS

Three Seared Black Rock Scallops with Wild Rocket & Proscuttio

Smoked Organic Salmon on Buckwheat Blini with Lemon Créme Fraîche

Pan Fried Chicken Livers with Roast Shallots, Sun Blushed Tomatoes & Port Jus

Foie Gras & Old Spot Ham Hock Terrine with Roasted Fig & Apple & Cinnamon Brioche

MAINS

Slow Roasted Lamb Shank with Wholegrain Mustard Mash & served with Green Beans

Calves Liver & Bacon Pan Fried Calves Liver on Mashed Potato with Red Wine Gravy

Seared Yellow Fin Tuna Nicoise With Green Beans, Boiled Egg, Tomatoes, Olives & French Dressing

Seared Duck Breast with Honey and Redcurrant glaze served with Bok Choi and Soy Sauce