Starters

• 6.75 Brocolli & hedgerow garlic soup

• 9.00 Endive, pear & gorgonzola salad

  with candied hazelnuts

• 9.75 Heritage beetroot salad

  creamed goat's cheese & truffled honey walnuts

• 10.25 Deep fried lamb's sweetbreads

  ravigote sauce & watercress

• 12.50 Whitfield Estate partridge on toast

  with quail's egg & grain mustard

• 16.50 / 25.75 Scallops in the half shell

  with chilli & coriander

• 10.50 Atlantic prawn salad

  with fennel & avocado

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