Marle Dining Menu 24/04/2026
MARLE DINING MENU
TO SHARE
KAMUT SOURDOUGH AND SEEDED RYE BREAD WITH GUERNSEY BUTTER 5
A PLATE OF HOME FARM RADISHES WITH LABNEH 9
CORNISH CRAB ON TOAST WITH LEMON MAYONNAISE AND TROUT’S ROE 8 ea
TO START
PAPPARDELLE RIPIeNE WITH SPINACH, RICOTTA AND SAGE BUTTER 26
VITELLO TONNATO WITH HOME FARM CHARD, BLACK OLIVES AND CAPERS 26
mussels with wild garlic, white asparagus, cider and rye 23
STRACCIATELLA WITH NESPOLE, SAN DANIELE, PISTACHIO AND SOFT HERB OIL 24
HOME FARM LEAVES WITH BROAD BEANS, BEETROOT AND GREEN GODDESS DRESSING 22
spring nettle risotto with ricotta salata 21
TO FOLLOW
FILLET OF BEEF WITH WATERCRESS AND CELERIAC REMOULADE 46
LAMB SADDLE WITH WILD GARLIC, SPINACH AND King oyster 42
river test TROUT with asparagus and bÉarnaise sauce 38
GUINEA FOWL WITH AJO BLANCO, RADISHES AND BRASSICA TOPS 42
SEABASS WITH PEAS SOTT’OLIO, AIOLI AND SALSA VERDE 46
ARTICHOKE VIGNOLE WITH PESTO AND PANISSE 32
TO ACCOMPANY
HOME FARM POTATOES WITH GUERNSEY BUTTER AND SOFT HERBS 9
BUTTERHEAD LETTUCE WITH BUTTERMILK DRESSING AND green juice vinaigrette 9
TO FINISH
PINK GRAPEFRUIT JELLY AND YOGHURT SET CREAM WITH BERTO 16
SWEET CICELY POT DE CRÈME WITH ROASTED RHUBARB AND ANISE SHORTBREAD 16
BITTER CHOCOLATE CAKE WITH CUCUMBER AND MINT ICE MILK 18
TRIO OF ICE CREAMS AND SORBET 15
COFFEE ICE CREAM
FIOR DI LATTE ICE CREAM
GARIGUETTE STRAWBERRY sorbet
CHEESE
WAKEBRIDGE, RAGSTONE AND Stichelton* WITH
OATCAKES, WALNUT AND APPLE JELLY 18
DESSERT WINE
HOLDVÖLGY, ‘ELOQUENCE’, SZAMORODNI, TOKAJ, HUNGARY 2013 12
INNISKILLIN, GOLD VIDAL ICE WINE, NIAGARA PENINSULA, CANADA 23
‘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