Menu

The Menu

HEAD CHEF

Ross Bryans

GENERAL MANAGER

Richard Corrigan Jnr.

CHEF PATRON

Richard Corrigan

Dinner a la carte

Dinner a la carte

 

Seasonal Lunch

Seasonal Set Lunch Menu

Monday - Friday 12.00 – 15.00

CURED SALMON, CUCUMBER, OYSTER CREAM

VIRGINIA PARK LODGE BEETROOT SALAD, PINENUTS, WHIPPED GOAT CHEESE

TERRINE OF SMOKED HAM, SUCKLING PIG & PICCALILLI


CORNISH SEA BREAM, BURNT LEEK & OYSTER, MARBLE POTATOES

MIDDLE WHITE PORK RACK, ROAST TURNIPS, CITRUS GLAZE

ROAST BREAST OF DUCK, CHICORY TART, SPICED PLUMS


DARK CHOCOLATE MOUSSE, HONEYCOMB

GELATO SANDWICH & VARIATIONS OF PLUM, BUTTERMILK SHAKE

BRITISH ISLE CHEESE PLATE(£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS


Wine List

Wine

List

Reduced Wine List

To view the full wine list
click here