Quail
tartlet of quail breast, braised shallot, confit leg, tarragon Jus

Raviolo
shellfish raviolo, spring cabbage, lemon, saffron sauce

Beef
dry aged roast sirloin of beef, traditional garnish

Pudding
warm bread & butter pudding, wye valley, macerated rhubarb

 Please note this is a sample menu and is subject to change.

Allergy information