Albert's Table - Fuld menu

Nino Franco Prosecco with seasonal fresh fruit syrups made in our kitchen

with mashed potatoes, buttered monks beard, and parsley lemon relish

with Old Winchester mayonnaise and dressed leaves

with custard, rhubarb and vanilla ice cream

with champagne jelly raspberry meringues and sponge fingers

with vanilla ice cream

with white beans, red onion, chilli and Cumbrian ham

from the trolley served with grapes, fruit chutney and piccalilli

with sweet chilli jam and bok choi dressed with sesame and soy

with cauliflower cheese sauce, and shaved walnuts

figs pear, marinated in honey and orange, with pine nuts and herbs

with shaved walnuts

marinated in honey and orange, with fresh pear, pine nuts and herbs

with grain mustard dill butter sauce

rouille dressing and fine leaves

with heritage beetroot vinaigrette, horseradish, crème fraiche salmon caviar

with fine beans, olives, and soft egg

marinated breast, pate on toast, potted leg, with endive and Cumberland dressing

with winter vegetables, toasted crusts marjoram

stuffed with wild rice, grilled leeks, Jerusalem artichokes, Madera sauce and Gremolata

with grilled leeks tarragon butter, roast onion, hand cut chips and red wine

with soft polenta, creamed cabbage

topped with mashed potato, butternut puree, sprouting broccoli, roasted garlic and chili oil

With wild mushroom duxelles, celeriac and red wine. If you prefer your beef well done, we recommend our eight-hour braise of feather blade

with Jerusalem artichoke potato hot pot, and purple sprouting broccoli

with crushed swede, honey roast parsnips, crisp potato and pumpkin puree

with Cornish clotted cream

filled with vanilla ice cream, warm chocolate sauce caramelised hazelnuts

With fresh fruit shortbread. Please ask for details

soft polenta, buttered cabbage, and mint jelly

With dripping roast potato, Yorkshire pudding, red wine sauce and horseradish cream. If you prefer your beef well done, we recommend our eight-hour braise of feather blade

topped with mashed potato, butternut puree, sprouting broccoli, roasted garlic and chili oil

with butter biscuits

Simply fantastic with roast beef. A very aromatic nose with big fruit notes cutting through the rich beef perfectly

Nino Prosecco Franco with seasonal fresh fruit syrups made in our kitchen

Roast breast, and stuffed leg, with gratin potato, sprouting broccoli, and chestnut