Panoramic 34

Starter: -Tuna Tartare: Puttanesca sauce + 5 -Ham Hock Terrine: Caponata, herb salad -Parmigiana: Aubergine, tomato sauce, parmesan foam -Barbecued Courgette: Basil puree, romesco, confit cherry -tomatoes Main Course: -Beef Fillet Tail: Pizzaiola sauce, fries +12 -Stone Bass: Spring vegetables, lemon beurre blanc -Chicken Supreme: Lemon thyme jus, asparagus, maitake, pea -Saffron Risotto: Confit fennel, rouille Sides: -Hand Cut Chips : Chicken skin salt 6.5 -Grana Padano Truffle Chips 8.5 -Leek and Potato: New potatoes, alliums 7 - Seasonal Vegetables 6.5 Dessert: -Tiramisu: Reduced espresso, lady fingers, coffee jelly, mascarpone gelato -Lemon Meringue: Lemon sponge, lemon curd, lemon sorbet -Rhubarb and Orange Cheesecake: Raspberry sorbet -Selection of British Cheeses: Pickled carrots, candied walnuts, ginger fruit loaf, quince jelly +7.5

Starter: -Tuna Tartare: Puttanesca sauce + 5 -Ham Hock Terrine: Caponata, herb salad -Parmigiana: Aubergine, tomato sauce, parmesan foam -Barbecued Courgette: Basil puree, romesco, confit cherry -tomatoes Main Course: -Beef Fillet Tail: Pizzaiola sauce, fries +12 -Stone Bass: Spring vegetables, lemon beurre blanc -Chicken Supreme: Lemon thyme jus, asparagus, maitake, pea -Saffron Risotto: Confit fennel, rouille Sides: -Hand Cut Chips : Chicken skin salt 6.5 -Grana Padano Truffle Chips 8.5 -Leek and Potato: New potatoes, alliums 7 - Seasonal Vegetables 6.5 Dessert: -Tiramisu: Reduced espresso, lady fingers, coffee jelly, mascarpone gelato -Lemon Meringue: Lemon sponge, lemon curd, lemon sorbet -Rhubarb and Orange Cheesecake: Raspberry sorbet -Selection of British Cheeses: Pickled carrots, candied walnuts, ginger fruit loaf, quince jelly +7.5

Starter: -Parmigiana: Aubergine, tomato sauce, parmesan foam -Seared Sea Trout: Avocado, Kalamasi, Fennel -Beef Carpaccio: Basil pesto,pinetus milk, pizzaiola sauce -Barbecued Courgette: Basil puree, romesco, confit cherry tomatoes Main Course: -Roast Dinner: Choice of Beef, Chicken or Children’s Roast Available £15 -Quail: Broccoli, wild garlic quail jus, paccheri -Cauliflower Steak: Mushroom veloute seasonal vegetable -Stone Bass Spring: Vegetable, Beurre Blanc -Saffron Risotto: Confit fennel, rouille Sides: -Hand Cut Chips: Chicken skin salt £6.5 -Grana Padano Truffle Chips £8.5 -Leek & Potato: Leek Emulsion, Alliums £7 -Seasonal Vegetables £6.

Starter: -Parmigiana: Aubergine, tomato sauce, parmesan foam -Seared Sea Trout: Avocado, Kalamasi, Fennel -Beef Carpaccio: Basil pesto,pinetus milk, pizzaiola sauce -Barbecued Courgette: Basil puree, romesco, confit cherry tomatoes Main Course: -Roast Dinner: Choice of Beef, Chicken or Children’s Roast Available £15 -Quail: Broccoli, wild garlic quail jus, paccheri -Cauliflower Steak: Mushroom veloute seasonal vegetable -Stone Bass Spring: Vegetable, Beurre Blanc -Saffron Risotto: Confit fennel, rouille Sides: -Hand Cut Chips: Chicken skin salt £6.5 -Grana Padano Truffle Chips £8.5 -Leek & Potato: Leek Emulsion, Alliums £7 -Seasonal Vegetables £6.

Starter: -Tuna Tartare: Puttanesca sauce, citrus gel, tomato, ponzu, anchovies *Vinho Verde, Azahar, Portugal* -BBQ Courgette: Courgette and basil, romesco cherry tomato *Marsanne & Vermentino, Joie de Vigne France* -Seared Sea Trout: Avocado, kalamansi, fennel *Malagouzia/Assyrtiko, Thymiopoulos Macedonia* -Beef Carpaccio: Basil pesto, pine nut milk and pizzaiola sauce *Albarino, Rias-Baixas, Spain* -Orecchiette: Kale, burrata, focaccia *Chenin Blanc Old Vines, Lievland Coastal Region, South Africa * Main Course: -Fillet of Beef: Roscoff onion, peas, wild garlic, bone marrow jus *Malbec, Concrete Tank, Argentina* -Tagliolini: Black truffle, confit shallot, sage butter *Chianti Classico DOCG Organic, Tuscany, Italy* -Stone Bass: Carrotte de sables, curried bisque *Gavi di Gavi, Piedmont, Italy* -Saffron Risotto: Confit fennel, rouille *Nebbiolo Occhetto, Piedmont, Italy* -Quail Pacheri: Broccoli, wild garlic, quail jus *Rioja Crianza, Conde Valdemar, Spain* -Creedy Carver Duck: Cherry, kale, bigarade jus *Beaujolais-Villages, Domaine des Trois Vallons, France* Sides: -Hand Cut Chips: Chicken skin salt 6.5 -Grana Padano Truffle Chips 8.5 -Leek and Potato: New potatoes, alliums 7 -Seasonal Vegetables 6.5

Starter: -Tuna Tartare: Puttanesca sauce, citrus gel, tomato, ponzu, anchovies *Vinho Verde, Azahar, Portugal* -BBQ Courgette: Courgette and basil, romesco cherry tomato *Marsanne & Vermentino, Joie de Vigne France* -Seared Sea Trout: Avocado, kalamansi, fennel *Malagouzia/Assyrtiko, Thymiopoulos Macedonia* -Beef Carpaccio: Basil pesto, pine nut milk and pizzaiola sauce *Albarino, Rias-Baixas, Spain* -Orecchiette: Kale, burrata, focaccia *Chenin Blanc Old Vines, Lievland Coastal Region, South Africa * Main Course: -Fillet of Beef: Roscoff onion, peas, wild garlic, bone marrow jus *Malbec, Concrete Tank, Argentina* -Tagliolini: Black truffle, confit shallot, sage butter *Chianti Classico DOCG Organic, Tuscany, Italy* -Stone Bass: Carrotte de sables, curried bisque *Gavi di Gavi, Piedmont, Italy* -Saffron Risotto: Confit fennel, rouille *Nebbiolo Occhetto, Piedmont, Italy* -Quail Pacheri: Broccoli, wild garlic, quail jus *Rioja Crianza, Conde Valdemar, Spain* -Creedy Carver Duck: Cherry, kale, bigarade jus *Beaujolais-Villages, Domaine des Trois Vallons, France* Sides: -Hand Cut Chips: Chicken skin salt 6.5 -Grana Padano Truffle Chips 8.5 -Leek and Potato: New potatoes, alliums 7 -Seasonal Vegetables 6.5

Served with spring onion salad

Battered haddock, curry sauce, crispy shallots, koffman fries

Mixed leaf salad, ratte potatoes, crispy quinoa, herbs and vegetables