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Valentine’ s Menu
60 per person
Saturday 14 Feb. 26
Served 6 – 10 pm
Welcome pour
Champagne
Martini
Amuse
Choux puff
To start
Salt-baked langoustines
Baked Baron Bigod, toast
Tartare, quail's egg
To follow
Cornish brill on the bone, aioli butter sauce
Smoked shoulder of Welsh lamb, pistou
Gressingham duck lasagne, garlic bread
To finish
Lovers trifle (say when!)
Chocolate mousse
A selection of cheeses
All served tableside…
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Our menu descriptions do not include all of the ingredients used to make the dish, please alert us of any food allergies or dietary requirements, many of our dishes can be adjusted or served vegan, please talk to our team. 12.5% discretionary service charge will be added to your bill.
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