Food Menu

FOOD MENU

LUNCH FOR LESS MENU

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October 2019

3 Courses £20

To Start
Jerusalem artichoke and truffle veloute

Main Course
Roasted chicken leg stuffed with lincolnshire sausage meat and, pearl barly and chasseur sauce

Dessert
Plum, yogurt and ginger fool

Freshly Baked Sour Dough Loaf & Cultured Homemade Butter
£2.50pp

Extra Course
Cheese board

£12

Six British artisan cheeses, quince jelly, biscuits and homemade chutney

FLIGHT OF WINE

Flight of wine, carefully selected to complement your dishes
3 courses £25.50
5 courses £45
9 courses £75


We are happy to change dishes for allergies and dietary requirements
 

LUNCH & DINNER MENU

 
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All menus start with a selection of snacks
All menus are subject to change due to seasonality and availability of produce
We are happy to change dishes for allergies and dietary requirements

 
 

£35 menu

Jerusalem artichoke trumpet mushroom, hens yolk and caper

Plaice, pink fir potato cooked in seaweed and chicken caeser or

Roasted venison loin, puy lentils finished with nettle vinegar, and celeriac

Carrot, white chocolate and walnut

£50 menu**

Jerusalem artichoke trumpet mushroom, hens yolk and caper

Cured organic salmon, cucumber, mustard and pickled radish

Plaice, pink fir potato cooked in seaweed and chicken caeser

or

Roasted venison loin, puy lentils finished with nettle vinegar, and celeriac

Baron bigod, quince and raddish

Carrot, white chocolate and walnut

£75 menu

Jerusalem artichoke trumpet mushroom, hens yolk and caper

Terrine of ham, duck liver and smoked eel, apple and pickled cabbage

Roasted crapaudine beetroot, goats curd and fermented garlic

Cured organic salmon, cucumber, mustard and pickled radish

Plaice and chicken caeser

Roasted venison loin, puy lentils finished with nettle vinegar, and celeriac

Baron bigod, quince and raddish

Prévost honey, lime and olive

Carrot, white chocolate and walnut

Veggie Menu

 

£35 menu

Jerusalem artichoke, trumpet mushroom, hens yolk and caper

Pink fir potato cooked in seaweed butter, sea vegetables and cauliflower

Carrot, white chocolate and walnut

£50 menu

Jerusalem artichoke, trumpet mushroom, hens yolk and caper

Roasted squash, tarragon, spinach, mustard and smoked tomato ketchup

Pink fir potato cooked in seaweed butter, sea vegetables and cauliflower

Baron bigod, quince and raddish

Carrot, white chocolate and walnut

£75 menu

Jerusalem artichoke, trumpet mushroom, hens yolk and caper

Celery heart braised in cider and nettle vinegar, apple and linseed cracker

Roasted crapaudine beetroot, goats curd and fermented garlic

Roasted squash, tarragon, spinach, mustard and smoked tomato ketchup

Pink fir potato cooked in seaweed butter, sea vegetables and cauliflower

celeriac and winter truffle risotto

Baron bigod, quince and raddish

Prévost honey, lime and olive

Carrot, white chocolate and walnut

Extra Course

CHEESE BOARD

£12

Six British artisan cheeses, quince jelly, biscuits and homemade chutney


FLIGHT OF WINE

Flight of wine, carefully selected to complement your dishes
3 courses £25.50
5 courses £45
9 courses £75

©Prevost 2019