biabistrot menu

Vegan, nut allergy, gluten-free and dairy-free options available on request

Starters

Roasted bone marrow, red onion jam, toasted sourdough Ł6.00
Mushroom, wild garlic, roasted olives & potatoes, sherry vinegar raisins Ł6.50
Mackerel fillet, samphire, spring onions & romesco Ł7.50
Roe deer venison ballotine & carpaccio, watercress & sorrel Ł7.75
Courgette, spelt salad, mint & goat's curd Ł6.50
St bride's guinea fowl terrine, tarragon & basil aioli Ł7.50

Main courses

28 day dry aged sirloin steak, potatoes & pepper sauce Ł23.50
Celeriac fondant, Puy lentils, red onion & beetroot Ł13.85
Loch Etive seatrout fillet, potatoes & herbs, pickled fennel Ł17.00
Slow braised ham hock, kale, carrot puree & parsley sauce Ł16.00

Polenta cake, broccoli, blue cheese & smoked almonds Ł13.85
Lamb rump, pea puree, layered potato cake & mint jus Ł18.00

Daily specials on the blackboard

Sweets

Chocolate terrine, mint choc chip ice cream, chocolate crumb Ł6.00
Meringue, rhubarb jelly, cream & stewed rhubarb Ł6.00
Parsnip cake, mascarpone icing, walnuts, salted caramel Ł5.50
Warm gooey chocolate & hazelnut brownie, vanilla ice cream Ł6.00
Affogato: vanilla ice cream, espresso & Amaretto Ł5.00
Ice cream & sorbet selection from “the Chocolate Tree” Ł5.00

Cheeses
Selected and matured by George Mewes in Stockbridge
1 cheese Ł4.50 / 2 cheeses Ł6 / 3 cheeses Ł7.50 / 4 cheeses Ł9

Group menu available
From 12 to 24 people
2 courses Ł26 or 3 course Ł29
(bites, sides, tablet & shortbread included)

Spring Menu