Gimbals Damson Gin Prosecco Aperitivo 7.50

 

Mid week menu

 

Starters

Hot tossed salad of kiln smoked trout, sautéed Jerusalem artichokes, honey pomel, with a poached.

 

Sautéed shredded lamb kleftico, sweet potato chickpea hummus, vadouvan onions, pomegranate molasses and coriander.

 

Baked mushrooms filled with creamy feta, balsamic onions wilted and spinach toasted pistachio nuts.

 

 

Main dishes

Grilled salmon, Curry, brown shrimps, parsnip crisps and pickled shallots.

 

Slow cooked Jacobs’s ladder of beef with figs and butterbeans in rich coffee, slightly spicy liquor, bonfire mashed potatoes.

 

Roast cauliflower and white onion tarte tatin with melted taleggio, Norland moor elderberry vinaigrette dressed endive and toasted pine nuts.

 

 

Salt Roasted Cornish potatoes, garlic and thyme, sautéed vegetables in garden herb butter and toasted seeds. 3.80 (enough for two)

 

 

Puddings

St Clements posset, cardamom and rose scented potted raspberries.

 

Chocolate delice ice cream with toasted almond snap and chocolate sauce.

 

Sticky toffee pudding with toffee sauce and double cream.

 

Two courses 19.90/ three courses 23.90

 

Teas and coffee from 1.80

Home made truffles 4.50