Marle Dining Menu 09/01/2026
MARLE DINING MENU
TO SHARE
PLATE OF FARM VEGETABLES WITH AIOLI 11
PLATE OF COPPA 12
TO START
SALT BAKED BEETROOT CARPACCIO WITH HERB CRÈME FRAÎCHE AND FARM CHERVIL 23
RISOTTO MILANESE WITH OSSO BUCO 28
POTATO GNOCCHI WITH BLACK WINTER TRUFFLE 26
SHEEP’S MILK RICOTTA WITH FENNEL, CHICORY AND TODOLI CITRUS 22
DORSET CRAB SALAD WITH HOT SAUCE, TOMATO AND MEYER LEMON 24
WINTER LEAVES WITH CANDIED WALNUTS, RYE MELBA AND CAESAR DRESSING 21
TO FOLLOW
RABBIT SADDLE WITH PANCETTA, ARROCINA BEANS AND JERUSALEM ARTICHOKES 36
CORNISH RED LEG CHICKEN WITH CREAMED POTATO AND HEN OF THE WOODS MUSHROOM 41
RIVER TEST TROUT WITH CURRY AND ALMOND BUTTER, FARM TURNIPS AND COLLARD GREENS 39
LEG OF LAMB WITH MAMMOLE ARTICHOKE CAPONATA 42
ROASTED ROSCOFF ONION TART TATIN WITH SHERRY VINEGAR CARAMEL AND GOAT’S CURD 38
BRAISED CORNISH SQUID WITH PRAWNS, TOMATOES AND SAFFRON 42
TO ACCOMPANY
CRISPY POTATOES WITH AIOLI AND FINE HERBS 9
WINTER LEAVES WITH PRESERVED LEMON DRESSING 9
FARM GREENS WITH TWO FIELDS OLIVE OIL 9
TO FINISH
BLOOD ORANGE JELLY AND SET CREAM WITH ROSEMARY AND HONEY 14
LOGANBERRY AND EWE’S MILK YOGHURT SEMI FREDDO WITH LANGUE DE CHAT 15
BITTER CHOCOLATE TART WITH PISTACHIO CREAM 15
TRIO OF ICE CREAM AND SORBETS 15
BUTTERMILK ICE CREAM
CITRUS SORBET
WALNUT ICE CREAM
CHEESE
BARON BIGOD, STICHELTON* AND WIGMORE
WITH BLACKCURRANT JELLY, CELERY, FIG AND WALNUT MELBA 18
DESSERT WINE
HOLDVÖLGY, ‘ELOQUENCE’, SZAMORODNI, TOKAJ, HUNGARY 2013 12
‘BEN RYÉ’, PASSITO DI PANTELLERIA, DONNAFUGATA, SICILY, ITALY 2021 22
‘VIN DE CONSTANCE’, KLEIN CONSTANTIA, CONSTANTIA, SOUTH AFRICA 2020 26
A DISCRETIONARY 10% SERVICE CHARGE WILL BE ADDED TO YOUR BILL
ALL PRICES ARE INCLUSIVE OF VAT AT THE CURRENT RATE
IF YOU HAVE ANY SPECIFIC DIETARY REQUIREMENTS PLEASE TALK TO YOUR WAITER
WHO WILL BE HAPPY TO HELP
*Unpasteurised