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Set £45.00 Menu

Appetizer
(v) Butternut squash & mascarpone soup

First Courses
Braised veal cheek, garlic risotto, snails
Morteau sausage, celeriac remoulade, green beans
Hand dived scallops, sobrassada, crushed peas, chicory & apple
(v) Hart’s salad (braised celery, apple, hazelnut, blue cheese)

Main Courses
Organic salmon, crushed Jersey Royals, spring onion & bacon salsa, lemon oil
Lamb rump, broccoli purée, olives, confit potato
Sirloin of beef, mushroom purée, fondant potato, Bordelaise sauce
(v) Sun dried tomato & goat’s cheese risotto

Desserts
Passion fruit soufflé, passion fruit & banana sorbet
Hart’s fresh fruit salad
Sticky toffee pudding, cream cheese ice cream
Selection of Artisan cheeses

We will do our best to accommodate dietary & allergy requirements but may not guarantee that dishes will be free from traces of nuts, wheat and dairy products

These are Sample Menus – we reserve the right to adjust menu prices – up or down to reflect fluctuations in the cost of ingredients. Our menus are changed frequently to take account of the seasons. All menus are subject to a discretionary service charge of 12%.

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