LUNCH (served until 16:00)

Farmhouse Scrambled Eggs – 16
Toasted farmhouse sourdough with soft scrambled eggs,
chives, shallot and woodland mushrooms
Supplement: Black truffle +15

Slow-Cooked Beef – 18
Slow-cooked beef on toasted farmhouse sourdough
with caramelised onions, served with béchamel

Dry-Aged Beetroot – 14
Toasted farmhouse sourdough with whipped ricotta,
dry-aged beetroot, pine nuts and garden herbs

Gravlax Salad – 25
House-cured salmon with butterhead lettuce,
bread & butter cucumber and fresh horseradish
Supplement: Asetra caviar +15

Farmhouse Burger – 21
Brioche potato bun with a grilled beef patty,
aged Cheddar, crispy bacon, lettuce and cucumber pickle,
served with piccalilli mayonnaise

STARTERS

Steak Tartare – 19
Hand-cut beef tartare with smoked mayonnaise, egg yolk,
garden vegetables, toasted sourdough and crispy potato
Supplement: Black truffle +15 / Asetra caviar +15

House-Cured Salmon – 19
Salmon gravlax with cucumber, dill and freshly
grated horseradish, served with horseradish cream

Scotch Egg – 23
Soft-centred Scotch egg with parsnip cream, pickled parsnip
and lovage oil, served with mustard beurre blanc
Supplements: Black truffle +15

Cauliflower Terrine – 16
Pressed cauliflower terrine with roasted hazelnuts, aged Cheddar
and pickled florets, served with hazelnut vinaigrette

MAINS

Sea Bass – 29
Sea bass with prawn, white bean cassoulet,
bell pepper, celery, tarragon and parsley

Confit Duck Leg – 34
Confit duck leg with puffed buckwheat and celeriac,
caramelised onion cream, served with clove and orange jus

Entrecôte – 37
Grilled entrecôte with woodland mushrooms and roasted parsnip,
served with brandy peppercorn sauce
Supplement: Black truffle +15

Dry-aged Beetroot Ravioli – 37
Beetroot ravioli with roasted walnuts and parsnip,
pine nuts, served with smoked beetroot vinaigrette