Our menu contains allergens. If you have a food allergy or intolerance, please let a member of The Barn team know on placing your order. A discretionary service charge of 15% will be added to your bill. All prices include VAT.

To Start

• Seasonal Soup of the Day * (v)
• The Barn Prawn Cocktail *
• Line-Caught Sea Bass Crudo * — with green tomatoes, pickled pepper and coriander
• Stracciatella * — with early harvest olive oil, citrus fruits and basil (v)
• Beal’s Farm Charcuterie * — with pickles

The Main Event

• Waterford Farm Roast Sirloin of Beef * — with homemade horseradish sauce
• Roast Rump of Kentish Lamb * — with homemade mint sauce
• Cured, Smoked and Poached Salmon * — with pickled cucumber and caviar butter sauce
• Potato Gnocchi * — with slow-roasted tomato, garden herb pesto and toasted seeds (vg)
• Summer Truffle Pasta * — with 72 month aged-Parmesan (v)

All mains served with Yorkshire pudding, roast potatoes, cheesy leeks, seasonal greens and crushed swede and carrots

To Finish

• Baked Vanilla Cheesecake — with strawberry and elderflower compote
• Peach, Apricot and Lemon Thyme Ice Cream 'Sandwich' *
• The Barn Sticky Toffee Pudding * — with vanilla ice cream
• Soft Serve Ice Cream * — with raspberry sauce and white chocolate shavings
• British Cheese Selection *

For the Table

• Roast Devon White Chicken Crown — with sage and onion stuffing, pigs in blankets and rosemary (will serve 2 people)

Nibbles

• House Sourdough * — with cultured butter and garden herb dukkha (v) £6
• Gordal Olives * (vg) £8
• Smoked Almonds * (vg) £8

£80 for three courses

(v) vegetarian, (vg) vegan option, * gluten-free / gluten-free option available on request

All desserts are vegetarian, vegan desserts available on request