Cottons - Vollständiges Menü

Made using Chinese Sencha, for an elegant flavour with no bitterness

Slightly honeyed taste using only the finest organise chamomile flowers

The flavour is light and sweet with a subtle perfume

From the gardens of the Himalayas to develop a subtle muscatel flavour

Same delicious taste with no caffeine!

twice cooked chunky

whitebait, calamari, queenie scallops, chilli mayonnaise

Fresh crusty bread

Tiger prawn, brown shrimp and spicy Calabrian 'nduja sausage, tomato and parsley.

Choice of: One scoop of vanilla ice cream, amaretto biscuit with hot espresso coffee or One scoop of vanilla ice cream, home-made biscotti, Vin Santo

passion fruit, shortbread biscuit and lemon sorbet

kirsch infused cherries and pistachio ice cream

Gingerbread ice cream

Biscotti biscuits

quince jelly, celery, Peter's Yard crackers, Cheshire white, Comté and Manchego, Mountain Gorgonzola and Keens Mature Cheddar

vanilla ice cream, hot butterscotch sauce

cranberry and raisin biscotti

sugared orange peel and mandarin syrup

Please ask for today's selection

sourdough bun, smoked mozzarella cheese, red onions and a pickled garlic mayonnaise, twice cooked chunky chips

Red wine jus and Bramley apple purée (The above main courses are served with duck fat, thyme and garlic roasties, cauliflower cheese and panache of vegetables)

crispy deep fried with artichoke purée

Yorkshire pudding and red wine jus

Sunflower seeds and crispy sage

kale, creamed Jerusalem artichokes with mushroom ravioli

fillet of hake, salmon, sea bass, cauliflower cream, samphire and spicy pangrattato

garlic and rosemary

pilacca chilli sauce and grilled lime

with heritage beetroot, radish and charred cucumber

chive white wine cream sauce, poached egg

oregano, lemon and chilli

Make your choice from our extensive selection of the freshest seafood, Italian cured meats and seasonal salads

house pickled vegetables and goats cheese bon bon

baby beetroot, rosemary ricotta and grilled artichokes

butter, rapeseed oil, aged balsamic; Add a trio of dips: beetroot houmous, anchoïade and Mistoliva olive tapenade

pork shoulder, 'Nduja ragu, parmesan

crushed peas, homemade tartare sauce

crushed peas, homemade tartare sauce, lemon

crispy potato cake, spring vegetables, white onion purée, mint jelly

cauliflower purée, heritage carrots, baby beets, caramelized apple and quince sauce, crispy sage

charred radicchio, borlotti beans, shaved Florence fennel, rocket and parmesan, salsa verde

lemon zest, thyme, mascarpone on rosemary focaccia with rainbow chard and new season peas

San Marzano tomatoes, basil salsa

roquette, pine nut and pomegranate salad

San Marzano tomato salsa, basil, saffron aioli

with clotted cream and strawberry jam

with classic peppercorn or béarnaise sauce

Armagnac soaked prunes, brioche toast

See daily menu

To make a refreshingly sweet and fruity infusion

Make your choice from our extensive selection of the freshest seafood, artisan cured meats and seasonal salads

10oz, apple and quince purée, crackling crumb

beer battered

Roasted tiny tot potatoes, hollandaise and samphire