Thursday 22^nd March

Dining and Blue Rooms

The Pig’s Ear Homemade Pork Board (to share) £25

Deep fried-Hot Scotch Egg, English Mustard,

Braised-Jellied Ham Hock, House Piccalilli

Crackled-Rare Breed Tamworth Pork Belly, Granny’s Apple Chutney

Baked- Homemade Sausage Rolls

Smoked-Black Pudding

Celeriac Soup, Soft Poached Hen’s Egg, Celery Salt 6.50

French Onion Soup, Toasted Gruyère Crouton 7.00

Roast Veal Bone Marrow, Flat Leaf Parsley, Shallot and Lilliput Caper Salad (requires 20 mins) 7.50

Chicory Salad, Young Watercress, Blue Cheese, Caramel Walnuts, Roasted William Pear, Vinaigrette, Radish 7.00

Pressed Terrine of Rare Breed Tamworth Pig’s Head, Trotters, Shoulder, ‘Les Landes’ Foie Gras, Apple Compote, Toast 10.50

Dressed Hand Picked Blue Swimmer Crab Salad, Spiced Avocado, Pink Grapefruit Dressing 11.25

Colchester Rock Oysters, Shallot Vinegar and Lemon 6 – 14.75/ 9 – 21.00

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Hand Chopped Scottish Fillet Steak Tartare (Main Course with Fries and Mixed Leaves) 10.75/18.75

Risotto with Artichoke Hearts, Broad Beans, Radicchio, Fresh Herbs, Pecorino Romano 14.75

Char-Grilled Bavette Steak, French Fries, Slow Roast Tomato, Mixed Leaves, Béarnaise Sauce 15.75

(Chef’s Recommendation-Medium Rare)

Casseoulet de Toulouse, Confit Barbary Duck Leg, Toulouse Sausage, Hock of Ham, Haricot Beans, Herb Breadcrumbs 17.50

Farmed Gilthead Sea Bream Grilled on the Bone with Rosemary and Garlic, Parsley, Fennel and Red Onion Salad 19.25

                                                                                                                                                                                 

9oz 35 Day Aged Scotch Beef Sirloin Steak, Bordelaise Sauce, Hand Cut Triple Cooked Chips 21.50

35 Day Dry Aged Rib of Angus Cross Beef, Bone Marrow, Fondant Potatoes, Thyme, Port (for two persons) 50.00