Starters
Selection of East and West Coast Oysters* 1/2 dozen 24, dozen 48
wild boar sausages, cocktail sauce, shallot vinaigrette
Chilled Maine Lobster, 32
white asparagus, almond, orange**
Kent Dandelion 21
braised penny bun “porcini”, whipped goat’s milk, walnuts
Crab on Toast 26
avocado, uni, lime dressing
Grain Bowl 14
quinoa, freekah, farro, charred avocado, cherry tomatoes, baby gem lettuce
with chicken 22
with smoked salmon 22
Something Sweet
Croissant 6
Pain au chocolat 6
Seasonal muffin 4
Chef’s daily scone 4
Coffee Cake 8
whipped crème fraîche
French Toast 19
smoked bacon, maple syrup
Buttermilk Pancakes 18
seasonal berries, chantilly cream
Seasonal Fruit Salad 14
Eggs
Mushrooms on Toast* 22
fried eggs
Lincolnshire Cheddar and Smoked Ham Omelette 18
Soft Scrambled Eggs 15
with seeded toast
add oscietra caviar 20
“English breakfast” 24
scrambled eggs, pork sausage, bacon, black pudding, tomato, mushroom
Eggs Royale 24
lightly cured Loch Duart salmon, muffins
Roasted Mushroom, Goat Cheese and Spinach Omelette 18
English Muffin 22
chicken sausage, fried egg, bacon, cheddar, spicy mayo
Roasts
Skirt steak and Chips 39
pink peppercorn sauce
Dry Aged Burger* 27
churchill sauce, bacon, cabot cheddar, chips
Beef Wellington 40
creamed cabbage, roasted carrots, shallot and red wine sauce
Sides 10
Whipped Potatoes
Mixed Baby Head Lettuces green goddess, dill
Roasted Carrots sheep’s milk yogurt, turmeric
Braised Mixed Mushrooms poached and cured hen’s egg
Triple-cooked Chips