Sample March Dinner  Menu 2017

Tuesday to Thursday

Please note: Some dishes change daily according to availability

tables over 8 will be a £49.50 per head menu

Set Menu of the Night

2 courses for 25 3 courses for 30

You may mix & match between the two menus

Allow 6.00 for the starter 18.50 for main course, 6.00 for dessert

Cornish mackerel, oyster mayonnaise, pickled turnip, horseradish


Braised ox cheek, horseradish mash, Savoy cabbage, root vegetables


Vanilla panna cotta, caramelised pears, pear granita


A La Carte

Garden beetroot & orange soup, goats curd, puffed barley 6.00

Twice baked cheese soufflé 8.00

Duck liver parfait, fig compote, walnut & raisin toast 9.00

Seared wild turbot, hispi cabbage, mussels & dill 9.00

Pork jowl, crispy cheek, salt baked swede, apple, mustard 9.00

Cornish crab, smoked eel, leek, black garlic, ponzu 10.50



Garden kale fritters, spiced butternut squash, Roscoff onions, pine nut & Parmesan dressing 13.50

Pan fried Scottish hake, potato risotto, seaweed butter, Parmesan 15.50

Roast cod, seared scallop, curry spices, lentil dahl, cauliflower, mango chutney 23.00

Roast Belvoir pheasant, bacon, potato terrine, bread sauce croquette, cider & thyme sauce 21.00

Assiette of Langar lamb, miso glazed aubergine, Parmesan gnocchi, hung yoghurt 23.50

Fillet of Blackberry farm beef, braised ox cheek, garden kale, Jerusalem artichokes, Madeira sauce 28.50


Sticky toffee pudding, vanilla ice cream 6.50

Baked vanilla cheesecake, celebration of blood orange 7.50

Rum poached pineapple, coconut meringue, passion fruit sorbet 8.00

Langar Hall chocolate bar, hazelnuts, malted stout ice cream 9.00

Nottinghamshire rhubarb soufflé, ginger yogurt, rhubarb & ginger beer sorbet 9.50

Selection of fine English cheese, homemade chutney & biscuits 11.50



Tea or coffee, chocolate truffle & orange macaroon 4.50