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The Atrium

Monday Evening Dinner

  • 2 Courses - £17.50
  • 3 Courses - £20.00

Starters

  • Seared Scallops, Truffle Pomme Purée, Red Wine Jus.
  • Risotto of Wild Mushrooms, Téte-De-Moine Cheese, Thyme Velouté (v without cheese)
  • Salad of Roast Mediterranean Vegetables, Caper Berries, Deep Fried Olives (v)
  • Warm Peppered Beef, Mixed Leaves, Wasabi Crème Fraîche, Toasted Sesame Seeds

Mains

  • Loin of Roe Deer, Potato And Celeriac Delmonico, Carrot And Swede, Butter Nut Squash Fondant
  • Roast Gressingham Duck Breast, Crispy Confit, Wilted Pak Choi, Sauce Epicé
  • Poached Salmon, Chargrilled Potatoes, Cauliflower Cheese Purée, Braised Peas
  • Asparagus Ravioli, Poached Duck Egg, Chervil Hollandaise. (v)

Desserts

  • Warm Chocolate Tart, Mascarpone Sorbet
  • Cranberry Cheese cake Mousse, Chestnut Mille-Feuille
  • Hot And Cold Bread And Butter Pudding, Apricot Sauce
  • Selection of Citrus Babas'

We endeavour to prepare all our dishes without genetically modified ingredients. Please note that a deposit of £10 per diner is required when booking a table in the Atrium.

Tuesday - Friday Dinner

  • 2 Courses - £21.00
  • 3 Courses - £24.00

To start

  • Potato Blini, Roasted Sweet Peppers, Eggplant Caviar, Herb Salad, Pepper Confetti (v)
  • Poached Blue Lobster, Dressed Crab, Avocado, Mango, Citrus Caviar Dressing
    Supplement of £3.00
  • Salad of Haricots Verts, Tomato Tartare, Surfine Capers, Tapenade, Quail Egg, Chive Oil (v)
  • Seared Scallops, Black Pudding, Pea and Mint Purée, Vanilla Foam
  • Smoked Salmon with Creme Fraiche

To follow

  • White Onion and Potato Créme Frâiche Tart, Buttered Asparagus, Girolles, Truffle Sabayon (v)
  • Roast Fillet of Beef cooked on the bone, Buttered Spinach, Caramelised White Onion Puree, Fondant Potato, Garlic Confit, Béarnaise Sauce
    Supplement of £3.00
  • Steamed Sea Bass, Lemon Glazed Chicken, Pousse d' Epinards, Herb Gnocchi, Cauliflower and Almond Cream, Fennel Velouté
  • Loin of Roe Deer, Spiced Red Cabbage, Liquorice, Quinoa, Glazed Asparagus, Bitter Chocolate Sauce
  • Sautéed Loch Duart Salmon, Truffled White Bean Purée, Roasted Mediterranean Vegetables, Biarritz Potatoes, Red Wine and Black Olive Reduction
  • Gressingham Duck, glazed with Black Pepper and Honey, Beetroot and Apple mash, Savoy Cabbage and Sauce Cassis

Desserts

  • Amapucha Arabica Mousse with Coffee Ice Cream
  • Lemon Cheesecake
  • Passion Fruit and Mascarpone Tart with Dark Chocolate Sorbet
  • Raspberry Charlotte
  • Vanilla Crème Brulee
  • Hot Pudding of the Day
  • Selection of British and Continental cheeses
  • Freshly Brewed Coffee - £1.50
  • Espresso - £1.50
  • Cappuccino - £1.75
  • Freshly Brewed Tea - £1.50

We endeavour to prepare all our dishes without genetically modified ingredients. Please note that a deposit of £10 per diner is required when booking a table in the Atrium.