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%.
