Chef’s seasonal ‘The Harvest’ a la carte, enjoy one to four courses for your enjoyment and flexibility

The Harvest menu is available from the 2nd of September until the 10th of October across Friday + Saturday evening

Carrot Velouté 11.50

ginger, lemon grass, basil

Salt Aged Pork Belly 13.50

bacon, sweetcorn, beetroot

Cheshire Wild Venison 40.00

aubergine, tomato, courgette

Cornish Plaice 36.50

wild + cultivated mushroom, leek, colombard

+

Triple Cooked Potatoes (+7)

Cauliflower Gratin (+6.5)

Noalya 72% Chocolate Crèmeux (V) 13.00

coffee, crème cru, honeycomb

Rice Pudding (v) 11.50

vanilla, milk jam, vanilla

Selection of Artisan Cheese 15.00

Eccles cake, chutney, cracker

Please allow 1.5 to 2 hours for Dinner

Sample Menu

We also offer a vegetarian/vegan menu and can accommodate most dietary requirements with advanced notice.