StartersFresh Potato Soup-Parsley Pesto & Parmesan-Parmesan Crisp 5.25 Chicken Liver & Red Wine Pate-Green Tomato Chutney,Hot Toast 5.75 Fresh Crab & Salmon Spring Rolls “Crispy Seaweed” Chilli Crème Fraiche 7.00 Thinly Sliced Bresaola (Italian Cured Beef) – Rocket & Parmesan – Harry’s Bar Dressing 7.50 London Cured Smoked Scottish Salmon-Water Melon, Feta Cheese & Toasted Pine Nuts 7.50 Tempura of Sesame Duck – Hoisin & Plum Dipping Sauce 7.50 Parma Ham – Apple & Celeriac Remoulade 7.00 Tian of Cold Slow Roasted Shoulder of Pork-Apple Puree-Wholegrain Mustard Mayonnaise 6.50 Grilled Goats Cheese-Caramelised Red Onion Tart-Honey & Truffle Oil Dressing 6.50
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