Two courses for £34 | Three Courses for £43


APÉRITIFS
 
Sloe Gin Fizz
13.50
   
Cucumber Gimlet
10.00
   
Lemon Drop
9.50
   

STARTERS
 
Smoked scallop and crayfish Scotch egg, carrot and bergamot purée  
   
Chermoula marinated aubergine, borlotti beans, charcoal baba ghanoush, mixed seed crackers (v) (ve)  
   

Braised lamb sausage roll, pea purée and caramelised pear

 
   

MAINS
 
Malt glazed pork belly, sage onion apple champs, roast celeriac purée, Cider jus  
   
Roast Heritage vegetables, root vegetable dumplings, red pepper ketchup (v) (ve)  
   
Fillet of venison Wellington, mustard glazed Heritage carrots, truffled potato mousseline, toasted almonds (£5.50 supplement - Evenings only)  
   
Slow-roast chicken, tempura baby corn, confit sweet potato, creamed polenta stuffed hispi leaf, blistered kernels  
   

Pan-fried market fish, roast mixed beetroot,  grilled leek, black rice and seaweed arancini, lemon butter dressing

   
   

SIDES
 
Herb leaf salad
3.80
   
Hand cut chips
4.60
   
Truffle chips
4.95
   
Buttered greens
4.30
   

DESSERTS
 
Date and prune tart, roasted pear, salted caramel mousse
   
Plum parfait, green gage Swiss roll, caramelised green gage  
   
White chocolate ice cream, Patron XO café liqueur  
   
British cheese selection with oat cakes and house chutney (add a glass of port £6.75 or recioto della Valpolicella £9.00)  
   
 Fruit sorbet topped with berry compote (ve)  
   

A pre-order and cash deposit/credit card number is required for all bookings

This menu is subject to a preorder 48 hours in advance


 

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Opening Times

Restaurant

Monday to Thursday: 1200 - 1500
& 1700 - 2200
Friday/Saturday: 1200 - 1500 & 1700 - 2230
Sunday: 1200 - 1630

Bar

Monday to Friday: 1200 - late
Saturday: 1200 - late
Sunday: 1200 - 1800