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Artisanal sourdough, Estate Dairy salted butter, seasonal snack 4.5pp

Starters

Tart of Dorset crab, fondant of English apple, lemon verbena

Classic terrine of duck, pork & guinea fowl ‘en croûte’, house relish

Isle of Orkney hand-dived scallop, Wye Valley asparagus, XO sauce

Montgomery cheese soufflé, last of the black winter truffles

Main Courses

Grilled monkfish, brown shrimps, parsley, capers & lemon ‘Dieppoise’

Sutton Hoo chicken, young leeks, new season morels ‘à la crème’, tarragon, hazelnuts

Roast Cumbrian Herdwick lamb, crisp Anna potatoes, early spring greens & wild garlic

Cornish halibut, white asparagus, shellfish and sea herb butter

Sides

Truffle mashed potato / Salad of Winter young leaves, French dressing / Cavolo nero, fennel & garlic/ Carrot, honey & mustard

From £8

Desserts

Selection of European artisan cheese, sour cherry & currant fruit bread

Classic lemon tart, Japanese citrus, chantilly

Signs of spring - 70% Nicaraguan chocolate flower

Vanilla and rose scented cheesecake, Yorkshire rhubarb

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box 25.00

Unlimited Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours at £8 per person

Artisanal WhiteSourdough, Ampersand Cultured Butter, Muhammara (serves two) 4.9pp

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Starters

Isle of Orkney hand dived scallop, fricassée of early spring peas, toasted hazelnuts, XO sauce 26

Tart of Dorset crab, salad of monks beard, soft green herbs, wild garlic emulsion 24

Ricotta and lemon tortellini, grilled artichoke, toasted hazelnuts, grilled black lime 19

Classic terrine of duck, pork & guinea fowl ‘en croûte’, house relish 22

Steak tartare, pickled onion, shimeji mushroom, chive crumb, smoked dressing 21

English asparagus, soft poached crisp hens egg, asparagus and tapioca 19

Main Courses

Grilled grass-fed Angus beef chop ‘côte de boeuf’, gratin dauphinois, red wine and bayleaf sauce (serves two) 49pp

Roast Sutton Hoo chicken, young leeks, new season morel ‘á la créme, tarragon 39

Sladesdown duck, fondant of celeriac, smoked heritage beetroot, preserved crab apple, pine cone 40

Roast line caught halibut, brown shrimps, grezzina courgette, cedro lemon 46

Grilled Cornish monkfish, Scottish razor clams, white asparagus, early spring peas 42

Pecorino gnudi, Roman courgette trifolati, parsley and mint 32

Sides

Truffle mash potato 9  

Salad of Winter young leaves, classic french dressing 8

Cavolo Nero, fennel and garlic 8    

Carrots, honey & mustard 8    

Cheese

Selection of European artisan cheeses served with sour cherry & currant fruit bread, buttermilk seeded crackers

3 choices 15 / 5 choices 25 / 7 choices 35

Unlimited Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours – 8.4

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box – 25

Cocktails

Clos Maggiore Spritz 16

Clos Maggiore Special G&T 12.5

Springtime Bellini – 12

Negroni Sbagliato – 12

Virgin Bellini – 9

Virgin Botanical E&T – 9

Sommelier selected half bottle of wine – 15

Artisanal WhiteSourdough, Ampersand Cultured Butter, Muhammara (serves two) 4.5pp

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Starters

Cauliflower cheese our way - soufflé, grilled cauliflower velouté

Fresh hand-cut rigatoni, ragu of Aynhoe Park venison, salsa verde.

Autumn salad of Marinda tomatoes, Italian leaves, aromatic spice

Isle of Orkney scallop, duxelles of wild mushrooms, madeira, Jerusalem artichoke, vanilla (Supp £9)

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Main Courses

Grilled Tamworth pork chop, autumn greens, glazed with nduja, apple relish

Fillet of cod, fricassée of Cornish mussels, autumn pumpkin

Slow baked celeriac, fondant of tardivo, Medjool date and tamarind

Sladesdown duck - roast and confit, Normandy sweet onion, classic orange ‘Bigarade’ sauce (Supp £9)

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Sides

Truffle mashed potato / Salad of young Italian leaves, clementine & spices/ Cavolo nero, fennel and garlic / Carrot, honey & mustard From 8

Desserts

Classic sticky toffee pudding, smoked hay ice cream

Chocolate & pecan délice

Cheese

Selection of British & European artisan cheeses 3 pieces £10

Unlimited Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours £8

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box £25

Artisanal WhiteSourdough, Ampersand Cultured Butter, Muhammara (serves two) 4.5pp

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Starters

Cauliflower cheese our way - soufflé,grilled cauliflower velouté

Fresh hand-cut rigatoni,ragu of Aynhoe Park venison, salsa verde.

Winter salad of Marindatomatoes, Italian leaves, aromatic spice

Isle of Orkney scallop,duxelles of wild mushrooms, madeira, Jerusalem artichoke, vanilla (Supp £9)

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Main Courses

Grilled Tamworth pork chop, autumn greens, glazed with nduja, apple relish

Fillet of cod, fricassée of Cornish mussels, autumn pumpkin

Slow baked celeriac, fondant of tardivo, Medjool date and tamarind

Sladesdown duck - roast and confit, Normandy sweet onion, classic orange ‘Bigarade’ sauce (Supp £9)

Sides

Truffle mashed potato / Salad of young Italian leaves, clementine & spices/Cavolo nero, fennel and garlic / Carrot, honey & mustard From £8

Desserts

Classic sticky toffee pudding, smoked hay ice cream

Chocolate & pecan délice

‍

Cheese

Selection of British & European artisan cheeses 3 pieces £10

Unlimited Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours £8

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box £25

Isle of Orkney hand dived scallop, fricassée of peas, toasted hazelnuts,XO sauce

^{Classic Wine Pairing: Duas Quintas Branco, Ramos Pinto, Douro, Portugal, 2024}

^{Premium Wine Pairing: Albarino A Pedreira, Fulcro , Rias Baixas, Spain, 2024}

Steak tartare, pickled onion, shimeji , smoked dressing

^{Classic Wine Pairing: Brouilly, Lathuilière-Gravallon, Beaujolais, France, 2022}

^{Premium Wine Pairing: Domaine Chevalier, Ladoix, Côte de Beaune, France, 2022}

Grilled Cornish monkfish. Scottish razor clams, asparagus, spring peas

^{Classic Wine Pairing: Cantina Mesa, Vermentino di Sardegna, Italy, 2022}

^{Premium Wine Pairing: Henschke, Julius, Riesling, Eden Valley, Australia, 2022}

Sladesdown duck, fondant celeriac, smoked beetroot, crab apple & pine cone

^{Classic Wine Pairing: La Bruja de Rozas, Comando G, Sierra de Gredos, Spain, 2024}

^{Premium Wine Pairing: Aus den Lagen, Spatburgunder Trocken, A. Christmann, Pfalz, Germany, 2020}

‍Orange, lemon and yuzu biscuit

^{Classic Wine Pairing: Ortega, Late Harvest, Linden Estate, Berkshire, England, NV}

^{Premium Wine Pairing: Late Harvest, Chenin Blanc, Nelson Family Vineyards, Paarl, South Africa 2018}

Wine Pairings

Classic Tasting of 5 wines £55 per person
Premium tasting of 5 wines £85 per person

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Selection of British & European artisanal cheeses

(5 pieces, £15 supplement as an additional course)

Unlimited Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours - 8.4

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box - 25

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Salad of heritage tomatoes, shallot & chive vinaigrette, gazpacho

^{Classic Wine Pairing: Muscat, Famille Hugel, Alsace, France, 2023}

^{Premium Wine Pairing: Riesling, Brauneberger Kabinett, Fritz Haag, Mosel, Germany, 2022}

English asparagus, soft poached crisp hens egg, asparagus and tapioca

^{Classic Wine Pairing: The Hermit Crab, D’Arenberg, Mclaren Vale, Australia 2024}

^{Premium Wine Pairing: Les Contours de Deponcins, Francois Villard, Northern Rhône, France, 2022}

‍Ricotta & lemon tortellini, grilled artichokes, puffed rice, Parmesan

^{Classic Wine Pairing: Campo delle Oche Verdicchio dei Castelli di Jesi, San Lorenzo, Marche, Italy, 2020}

^{Premium Wine Pairing: Irouléguy, Domaine Arretxea, South-West, France, 2019}

Pecorino gnudi, Roman courgette trifolati, parsley & mint

^{Classic Wine Pairing: Pinot Noir, The Crossing, Malborough, New Zealand, 2021}

^{Premium Wine Pairing: Cerasuolo di Vittoria, COS, Sicily, Italy 2021}

Poached pear & buckwheat, pear sorbet

^{Classic Wine Pairing: Ortega, Late Harvest, Linden Estate, Berkshire, England, NV}

^{Premium Wine Pairing: Late Harvest, Chenin Blanc, Nelson Family Vineyards, Paarl, South Africa 2018}

‍Selection of European artisanal cheeses
(5 piece, £15 supplement as an optional course)

Wine Pairings

Classic Tasting of 5 wines £55 per person
Premium tasting of 5 wines £85 per person

Unlimited Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours – 8.4

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box – 25

Salad of heritage tomatoes, shallot & chive vinaigrette, gazpacho  

^{Classic Wine Pairing: Muscat, Famille Hugel, Alsace, France, 2023}  

^{Premium Wine Pairing: Riesling, Brauneberger Kabinett, Fritz Haag, Mosel, Germany, 2022}
Globe artichoke, spring vegetables, soft herb vinaigraitte  

^{Classic Wine Pairing: The Hermit Crab, D’Arenberg, Mclaren Vale, Australia 2024}  

^{Premium Wine Pairing: Les Contours de Deponcins, Francois Villard, Northern Rhône, France, 2022}

Potato gnocchi, Roman courgette trifolati, parsley & mint  

^{Classic Wine Pairing: Nelson Family Vineyards, Chardonnay, Paarl, South Africa, 2022}  

^{Premium Wine Pairing: Chardonnay, Bakestone Cellars, Napa Valley, USA, 2023}

Pumpkin & sage ravioli, truffle sauce  

^{Classic Wine Pairing: Dolchetto d’Alba, Elio Altare, Piedmont, Italy 2022}  

^{Premium Wine Pairing: Barbaresco, Pio Cesare, Piedmont, Italy 2019}

Poached pear & buckwheat, pear sorbet    

^{Classic Wine Pairing: Ortega, Late Harvest, Linden Estate, Berkshire, England, NV}  

^{Premium Wine Pairing: Late Harvest, Chenin Blanc, Nelson Family Vineyards, Paarl, South Africa  2018}

Wine Pairings

Wine Pairings Classic Tasting of 5 wines £55 per person

Premium Tasting of 5 wines £85 per person

Unlimited Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours – 8.4

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box – 25

Cocktails

Clos Maggiore Spritz 16

Clos Maggiore Special G&T 12.5

Springtime Bellini – 12

Negroni Sbagliato – 12

Virgin Bellini – 9

Virgin Botanical E&T – 9

Sommelier selected half bottle of wine – 15

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Artisanal WhiteSourdough, Ampersand Cultured Butter, Muhammara (serves two) 4.5pp

‍

Starters

Cauliflower cheese our way - soufflé, grilled cauliflower velouté

Fresh hand-cut rigatoni, ragu of Aynhoe Park venison, salsa verde.

Autumn salad of Marinda tomatoes, Italian leaves, aromatic spice

Isle of Orkney scallop, duxelles of wild mushrooms, madeira, Jerusalem artichoke, vanilla (Supp £9)

Main Courses

Grilled Tamworth pork chop, autumn greens, glazed with nduja, apple relish

Fillet of cod, fricassée of Cornish mussels, autumn pumpkin

Slow baked celeriac, fondant of tardivo, Medjool date and tamarind

Sladesdown duck - roast and confit, Normandy sweet onion, classic orange ‘Bigarade’ sauce (Supp £9)

‍

Sides

Truffle mashed potato / Salad of young Italian leaves, clementine & spices/Cavolo nero, fennel and garlic / Carrot, honey & mustard From £8

‍

Desserts

Classic sticky toffee pudding, smoked hay ice cream

Chocolate & pecan délice

Cheese

Selection of British & European artisan cheeses  3 pieces £10

Miscela Evoluzione 100% Arabica coffee served with a selection of homemade petit fours –£8

Clos Maggiore Hand Made Chocolates (20 pieces) in a Special Presentation Box – £25