all day SNACKS Bread (V)OQS Cultured Butter……………………….. 6.7Pease & Pumpkin Seed Hummus (VF)House Pickled Crudités & Curry Oil……………………….. 8.7 Charcuterie BoardTrio of Cobble Lane Cured Meats, Cornichons……………………….. 20CHEDDAR & LEEK Croquette (V)Burnt Onion Ketchup & Watercress……………………….. 4.75 each STARTERS Heritage beetroots & orangeLabne, Blackberries, Toasted Seeds & Sorrel……………………….. 11.5 Smoked Duck & ArtichokePickled Rhubarb, Hazelnut & Nasturtiums………………………… 14 Grilled Goat’s Cheese & Honey (V)Grilled Plums, Marinated Beetroot, Walnut & Mint……………………….. 14.2Smoked Salmon & Mackerel TerrineCaperberries, Soda Bread & Lemon……………………….. 14.5 Fried Cod’s CheeksTartare Sauce, Crispy Potatoes & Malt Vinegar……………………….. 14.2Half Pint of PrawnsButtered Bread, Old Bay Aioli & Lemon……………………….. 17 SALADS Roast Cauliflower Salad (VF)Grains, Caulikraut, Curried Cauliflower Dressing, Radicchio & Almonds……………………….. 17Add Grilled Chicken… 7.5Add Smoked Salmon… 6.2Add Halloumi… 5.2 Artichoke & Broad Bean Salad (VF) New Potato, Green Beans, Pickled Red Onion & Tarragon Dressing……………………….. 16Add Grilled Chicken… 7.5Add Smoked Salmon… 6.2Add Halloumi… 5.2 MAINS Roast SalmonSpring Vegetables, Braised Celery, Pea & Chervil Broth……………………….. 28 Rabbit & Ham Hock PieLeeks, Celeriac & Mustard……………………….. 25 Seared Sea BreamWhite Gazpacho Hummus, Courgettes, Pickled Grape & Almond Salsa………………………….. 27 Roast Chicken Caesar Wedge SaladChicken Fat Croutons, Romaine Lettuce & Bacon………………………….. 23Braised Mushrooms & Sauce Vierge (VF)Whipped Split Peas, Spiced Tomato Sauce & Wilted Kale……………………….. 19Grilled Lamb Leg SteakMalted Onion Ketchup, Grilled Alliums & Pink Peppercorns………………………….. 28 Coronation Chicken SchnitzelOQS Slaw & Lime Vinaigrette………………………….. 21Add Fried Egg… 2Rump Steak10oz HG Walters Rump Steak, Fries, Horseradish & Onion Butter………………………….. 30Ribeye Steak10oz Grass-Fed Hereford Ribeye Steak, Peppercorn Sauce, Pommes Anna & Baby Gem Salad……………………….. 43 SIDES Fries (V)………………………….. 6Salad Leaves (VF)………………………….. 5.5Heritage baby Carrots with herbs (VF)………………………….. 6Wilted Spring greens (v)………………………….. 5.5New Potatoes with malt vinegar butter (V)………………………….. 6