LUNCH & DINNER

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

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

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

Williams Chicken Pie – 26 p.p.
Our signature farmhouse chicken pie with celeriac and mushrooms, served with creamy potato-truffle purée
Supplement: Black truffle +15

Rib-Eye – 49 p.p.
Prime rib-eye for two with woodland mushrooms
and roasted parsnip, served with brandy peppercorn sauce
Supplement: Black truffle +15

Potato Chips – 7
Skin-on potato chips served with homemade mayonnaise

Duck Fat Potatoes – 9
Crispy potatoes roasted in duck fat
Supplement: Black truffle +15

Honey-Glazed Carrots – 9
Roasted carrots with honey and thyme

Garden Salad – 8
Lettuce with tomatoes and seasonal leaves,
served with farmhouse green dressing

Banana Sticky Toffee – 15
Warm banana sticky toffee pudding with fudge and Baileys ice cream, served with caramel sauce

Chocolate Tartlet – 14
Chocolate tart filled with chocolate mousse, served with vanilla ice cream

Mango & Passionfruit Coupe – 14
Mango and passionfruit compote with crisp crumble, mango sorbet, basil and white chocolate foam

Cheese Selection – 22
A selection of cheeses with
fig compote and artisan nut bread

Tip: Enhance your experience with a glass of aged Port