Likely our only date in March, make this a date in your diary and join us for a menu full of earthy mellowness to take us to early Spring.
Venison Carpaccio, with Puntarelle, red wine juniper dressing and smoked sea salt
Mushroom, ricotta, marjoram and spinach Rotolo with sage butter
Lamb shanks slow cooked with pearl onions, rosemary, thyme and Montepulciano. With Saffron risotto and tomato confit.
Apple tarte tatin, Greek yogurt ice cream
Mint tea or coffee
Vegetarians welcome – please email us when booking.