STARTERS

Roast heritage beets, toasted pearl barley, pickled walnut emulsion.  5

Cured Salmon, potato, dill and yuzu. 7

Pheasant, ham hock and foie gras terrine, house pickles, sourdough.  7

Green celery soup, crumbled stilton, garlic croutons.  5

Mussels, chorizo, cider. 8


MAINS

Dry aged collar of pork, pumpkin, sage and brown butter..  12

Spelt 'risotto', Jeruslaem artichoke, aged parmesan, herbs. 12

Roast hake, haricot beans, preserved lemon, grapes. 13

Farmyard burger, Colman's mustard mayo, onion jam, Gubbeen cheese. 12

Roast gurnard, crab laksa, pak-choi. 14

Chargrilled bavette, mushroom ketchup, shallots.  14

Pheasant breast, parsnip puree, medlar, smoked bacon crumb. 12

Juniper crusted venison, medjool dates, sprout tops. 14

1kg Cote de Boeuf for 2 to share, duck fat chips, béarnaise sauce. 48

 

EXTRAS

Duck fat chips, smoked garlic aioli.  3

Eves Hill Farm leaves, house dressing.  3

Gem hearts, blue cheese ranch dressing, bacon crumb.  3

Sweet potato, chipotle butter.   3

Brassicas, salsa verde. 3

 

DESSERTS   6

Farmyard chocolate bar: Colombian 65%, miso caramel, peanut.

Baron Bigod, fruitbread, Farmyard chutney.

Orange posset, oat crumb.

Warm fig and almond tart, vanilla ice cream.