Easter Sunday

Aperitif

A Glass of Muscadet de Sèvre-et-Maine-sur-Lie, Château de la Gravelle 2017

Served with Salad of brown shrimp, samphire and cucumber with dill dressing 

Starter

Purple sprouting broccoli in a tarragon vinaigrette with a quail’s egg

Served with a glass of Petit Chablis, Domaine Tremblay 2017

Main course

Confit shoulder of lamb on Jersey Royals, peas, carrots and watercress salad

with an olive & artichoke salsa

Served with a glass of Bierzo Tinto, Bodegas Corbetizo, Castilla-Leon, Spain 2017

Dessert

Brown bread ice cream with toasted hot cross bun and marmalade

Served with a glass of Rutherglen Muscat, Chambers Rosewood, Australia

£30 pp Aperitif & menu • £50 pp Aperitif, menu & wines

Vegetarian menu available • booking essential

Allergies? Please let us know when booking.