Dishes change with the season and what’s good that week. This is the sort of thing we cook — not a fixed list.
Always vegetarian, served with warm bread
Horseradish cream, pickled cucumber, rye crumb
House chutney and toast
Honey, thyme, roasted beets
Cauliflower purée, brown butter, capers
Market fish, butter sauce, seasonal greens
From a farm up the lane, root vegetables, rosemary jus
Wild mushrooms, soft herbs, vegetarian
28-day aged, chips, watercress, peppercorn or bone-marrow butter
Half bird, bread sauce, greens — for one hungry person
Thick-cut chips, mushy peas, tartare