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  
   

Salt-baked beetroot, roast and pickled carrots, carrot caraway cake, charcoal baba ghanoush, baked goats' cheese (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, beetroot and caramelised risotto, broccoli purée, beetroot ketchup (v) (ve)  
   
Fillet of venison Wellington, mustard glazed Heritage carrots, truffled potato mousseline, toasted almonds (£5.50 supplement - Evenings only)  
   
Slow-roast chicken, confit butternut squash, buttered rapini, black quinoa and freekeh, red wine jus  
   

Pan-fried market fish, seaweed and artichoke hash browns, buttered mixed kale, roast artichoke and lemon butter purée

   
   

SIDES
 
Herb leaf salad
3.90
   
Hand cut chips
4.65
   
Truffle chips
4.95
   
Buttered greens
4.30
   

DESSERTS
 
Salted caramel and sticky toffee sponge, shortbread base, popcorn parfait
   
Plum, damson and white chocolate cheesecake with a plum swiss roll  
   
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 - 2130
Friday/Saturday: 1200 - 1500 & 1700 - 2200
Sunday: 1200 - 1630

Bar

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