A LA CARTE STARTERS ROOTS Ash Baked Beetroot Consommé, Soft Herb Dumpling & Pickled Orchards SCALLOPS Caramelized Kirkwall Bay Scallops,, Glazed Chicken Wings, Cauliflower & Seeds (Supplement £3.00) OCTOPUS Chargrilled Octopus & Lightly Spiced Almond Purée DEER Cured Fillet of Roe Berkshire Deer, Pickled Mushrooms, Celeriac, Horseradish Ice-Cream DUCK Warm Aromatic Foie Gras, Burnt Grelot Onions, Toasted Hazelnuts, Hay Tea Dressing, Pennywort FUNGI Huitlacoche Ravioli, Poblano & Cheese Curds MAINS HALIBUT North Sea Gigha Halibut, Artichoke, Scorched Cavalo Nero, Mushroom Broth HAKE Char Grilled Hake, Chervil Root, Sea Vegetables, Pickled Radish & Sorrel Beurre Blanc BEEF Dry Aged Galloway Beef Fillet, Glazed Onion, Cep (supplement £8.00) FOWL Wood Roasted Guinea Fowl, Grilled Corn, Pickled Rose Petals PORK Crisp Pressed Suckling Pig, Prunes Braised in Manzanilla Sherry, Apple & Cauliflower Cream SQUASH BBQ Delica Pumpkin Gnocchi, Wood Roasted Roots, Chestnut, Sweet & Sour Leaves OPTIONAL SIDE ORDERS Olive Wood Grilled Carrots & Pistachio Charred Swiss Chard - Butterhead Lettuce Salad - Duck Fat Chips Supplement £4.00 THE GRILL The simple beauty of a wood-fire is the most ancient form of cooking, enhancing the inherent flavour of ingredients with an unmistakable aroma of a grill. At Stovell’s the ancient language of fire is introduced to the modern kitchen through the controlled use of a clay oven grill. We chargrill over a combination of compressed hard wood and apple wood coals; their unique personality showcasing the natural taste of fresh produce. woods: olive, cherry, orange, grapevine, orchards, oak COTE de PORK (serves two) Cured Côte du Pork, Burnt Broccoli, Mash & Persillade BEEF (serves one) Char-Grilled Lake DistrictBeef Wellington Supplement £10.00 COTE de BOEUF (serves two) Chargrilled Lake District 100 Day Rib of Beef, Over Perfumed Grape Vines Served with Smoked Bone Marrow, Duck Fat Potatoes & Butterhead Salad Supplement £10.00 pp FISH (serves two) Fish of the Day with Guajillo & Ancho Chile, Grilled Over Citrus Wood With Pico de Gallo ‘Pescado a la Talla; Saturday Kitchen February 2017’ Supplement £9.00 pp Woods: olive, cherry, orange, grapevine, orchards, oak, plum PUDDINGS ROOTS Carrot Cake, Smoked Sour Cream & Carrot Sorbet PIÑATA Chocolate Nougat, Brazilian Nuts, Milk, Veracruz Vanilla Ice Cream CACAO Valhrona Dark Chocolate Mousse, Blood Orange, Pistachio & Ginger VEGETABLE FForced Yorkshire Rhubarb & Custard Tart, Rhubarb Sorbet CHEESE Artisanal British & French Cheese Selection (Supplement £7.00) Selection of Fine Teas on request Five courses £48.00A Taste of Mexico £75.00 Wine Flight £60.00pp If you have any allergy to any food products, please advise us prior to ordering. Our food products may contain traces of nuts. An optional service charge of 12.5% will be added to your bill. Minimum spend £25.00 per person.
