À la carte

Fried green tomatoes with lemon mayonnaise   £9

Grand aïoli with Fern Verrow baby vegetables   £12

Porridge sourdough and seeded rye bread with kefir butter   £5

 

STARTERS

Salt baked kohlrabi with herb crème fraîche and fig leaf oil   £21

Risotto with lemon, mascarpone and gambero rosso   £29

Salad of farm leaves with Red William pears, chilli, red pepper and ricotta   £24

Tortellini with sheep’s milk ricotta, onion squash and sage butter   £25

Salad of blood peach with Berner Rose tomatoes, blackberries, stracciatella and verbena oil   £24

Scallops with house made corn polenta and sauce vierge   £31

 

MAINS

Fillet of beef with green peppercorn sauce, spinach and onion rings   £42

River Test trout with yellow wax beans, tomatoes, basil and green goddess dressing   £37

Spiced lamb shoulder with carrot puree and freekah   £33

Wild seabass with cauliflower purée, mussel butter and greens   £38

Guinea fowl with girolles, coco beans and Café de Paris butter   £35

Gnudi with courgettes and lemon leaf butter   £33

 

Fern Verrow leaves with spinach and fennel   £12

Crispy potatoes with black garlic, sour cream and soft herbs   £15

 

DESSERTS

Anise panna cotta with roasted figs and blackberry sauce   £11

Fine apple tart with buckwheat ice cream   £11

Coffee custard tart with prunes d’Agen, bitter chocolate and Jersey cream   £12

Brefu Bach with fig, fennel and walnut bread   £11

Marechal, Lingot de Causses and Fourme d’Ambert with oatcakes and blackcurrant jelly   £15

 

Fern Verrow apple ice cream   £5

Brown bread ice cream   £4

Dark berry sorbet   £7

Trio of ice creams   £23