BLOODY MARY 9.

50
OPENING TIMES FOR LUNCH / DINNER - 12:00 - 21.30 Finlandia vodka, Homemade spice mix, fresh tomato juice
GREY GOOSE LE GRAND FIZZ 11.50
Grey Goose Vodka, St. Germain elderflower, fresh lime and soda

Bread basket 4.75

SALADS
Caesar salad, pancetta, anchovies, soft boiled
NIBBLES free-range egg 10.00/15.50 BREAKFAST MENU
SERVED FROM 5AM - 12PM
Edamame, soy bean pods, sea salt and soya 4.75 Quinoa salad, hazelnuts, raisins, ras el hanout 10.00/15.50
Nuts, mixed and spiced 4.75 Crunchy beetroot salad, pumpkin seeds, ENGLISH BREAKFAST 13.75
Olives, chilli and garlic 4.75 barrel-aged feta cheese 9.50/15.00 Dingley Dell back bacon, free-range eggs,
Add: G
 rilled free-range chicken breast 6.00 Cumberland sausage, flat field mushrooms, tomato
VEGGIE BREAKFAST 11.75
RAW BAR Spinach, flat field mushrooms, free-range eggs,
Soy and sake cured Loch Duart salmon, yuzu avocado,
NOODLES tomato, halloumi cheese
lotus crisps 12.50 Udon, dashi broth, wakame, spring onions 13.00 Toast and preserves 3.75
Seared Hereford beef tataki, watercress, ponzu dressing 10.50 Miso and shimeji ramen, broccoli, snow peas, free-range egg 12.50 Pain au chocolat 2.75
Spicy yellow fin tuna tartare, wonton crisps, crème fraîche 12.50 Add: G rilled free-range chicken breast 6.00 Pain au raisin 2.75
Roast pork belly 7.00 Croissant 2.75
California rolls with Japanese snow crab, avocado, tobiko 10.50
Vanilla yoghurt, homemade granola, mixed berries 6.75

SMALL PLATES MAINS Porridge, Braeburn apple and raisin compote 6.75

British short rib beef burger, Monterey Jack cheese, Fresh seasonal fruit salad 6.50
Roasted Romero pepper and tomato soup, chimichurri mayo 15.00 Ricotta pancakes, banana, maple syrup,
chive crème fraîche 7.00 honeycomb butter 8.50
Add: B acon 4.00
Chicken wings, tamarind sauce, coriander cress 10.00 Smoked Scottish salmon, scrambled free-range eggs 11.75
Rigatoni pasta, wild mushrooms 15.00
Burrata, black truffle, almonds, toasted focaccia 10.50 Hass avocado, Nordic seed bread, free-range
Cumbrian pork and fennel sausages, spring onion mash, poached eggs 10.75
Salt and Sichuan pepper baby squid, chilli, coriander 11.00 shallot gravy 16.50
Bacon / Sausage free-range egg muffin 8.75
Salmon teriyaki, spring onion, sesame seeds 12.00 Roasted Atlantic cod, tartare mash, Chardonnay
wine sauce, poached free-range egg 20.00
EGGS free-range
Steamed sea bass, minted crushed new potatoes,
Benedict 9.50/14.50
courgette pesto 19.00
Royale 10.50/15.50
Butter chicken curry, cashew nuts, saffron rice, poppadom 18.50
EXPRESS MENU Florentine 10.50/15.50
Dry-aged Hereford 10 oz rib eye steak,
2 courses 25 minutes 23.00 / 3 courses 35 minutes 27.00 Café de Paris butter 30.00
SIDES
Roasted Romero pepper and tomato soup,
chive crème fraîche Spinach 4.25

Caesar salad, pancetta, anchovies, soft boiled free-range egg

SIDES All at 4.75 Dingley Dell back bacon 4.25
Triple-cooked chips Hass avocado 4.25
Chicken wings, tamarind sauce, coriander cress
Rocket and parmesan salad Cumberland sausage 4.25
•••
Mushrooms 4.25
Butter chicken curry, cashew nuts, saffron rice, poppadom Macaroni cheese
Rigatoni pasta, wild mushrooms Creamy mash
Cumbrian pork and fennel sausage, spring onion mash, Spring greens
shallot gravy
••• DESSERTS
Chocolate tart, pistachio ice cream Chocolate tart, pistachio ice cream 7.75
If you have a food allergy, intolerance or sensitivity, please speak to
Homemade ice creams and sorbet your server about ingredients in our dishes before you order your meal. Cheesecake, blueberries 7.75
Sticky toffee pudding, vanilla ice cream 7.75
A DISCRETIONARY 12.5% GRATUITY WILL BE ADDED TO YOUR BILL. A COVER
CHARGE OF £1.50 PER HEAD WILL APPLY IN THE DINING ROOM FOR LUNCH AND
Apple and berry crumble, vanilla ice cream 7.75
DINNER SERVICE ONLY. ALL PRICES ARE INCLUSIVE OF VAT. Homemade ice creams and sorbets 6.75