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Dinner

Dinner served from 6pm Tuesday through Saturday.  Our Winter 2018 menu designed by our culinary team changes slightly from time to time to reflect seasonal produce availability .... Basils Tastes of the Haughmond menu is also available Tuesday through Saturday - it is not necessary to book this menu in advance, however should any of your party have any specific dietary requirements it is advisable to let us know on booking (24 hours at least prior to your booking)....we hope you enjoy it!

To Start...

pigeon, haggis sausage roll, black pudding, pistachio £7

salmon, fennel, apple, keta £7

smoked eel scotch egg, crispy duck yolk, saffron mayo £8

chicken liver parfait, onion, ginger, cherries £7

mushroom polenta, artichoke, hazelnut  £7

Main Course                                                                 

breast of chicken, chicken leg, pearl barley, leek, clams £16

haughmond fish & chips, pea puree, tartar sauce, hand cut chips £13

10oz sirloin steak, cherry tomatoes, portobello mushroom, hand cut chips, peppercorn £19

pork belly, chorizo orzo cake, chorizo jam, butternut squash £17

fillet of beef wellington, roasted root vegetables, pickled walnut jus £24

breast of duck, pak choi, plums, leg boudin £17

fillet of seabass, cauliflower, wild mushroom £16

goats cheese gnocchi, beetroot, pecans, basil £14

Dessert                                               

lemon brulee, blueberry, biscotti £7

chocolate delice, blood orange, orange ice cream £7

framboise baba, pistachio, mascarpone, raspberries £7

white chocolate mousse, blueberries, sweet corn, nuts £7

selection of  british cheeses, crackers, trimmings £8

(Please note that Monday evening menu is a special menu).  

Executive Chef Martin Board and his team... Joe Andrews, Alan Lewis, Tanja Dale-Jenson, Luke Schnellmann, Helen Crothall (Pastry) Jack Gardner-Jones