Starters
Fennel, crab and orange salad
Duck liver parfait, dark cherry compote, sourdough toasts
Crispy potato cakes, smoked salmon finished with crème fraiche
Ham hock and pistachio terrine, homemade pork scratching and mustard dressing
Griddled halloumi, watermelon and mint salad (V)
Red lentil, sweet potato and coconut soup topped with chilli oil (V)
Main Courses
Pan seared rump of lamb, potato terrine, aubergine puree, glazed carrots and tenderstem broccoli, rich red wine jus
Roasted fillet of salmon, rye and horseradish crumble, kale salsa verde
Whisky, orange and mustard glazed topside of beef, potato and turnip dauphinoise, buttered fine green beans and peas, rich pan jus
Slow roasted belly of pork on spring onion mash potato, wilted spring greens, caramelised apple and cider jus
Pan roasted chicken breast, pearl barley, stuffed onion and braised cabbage with crisp pancetta lardons
Mushroom bourguignon, creamy mash potato and buttered broccoli (V)
Dessert
Twice baked chocolate soufflé with whisky chocolate sauce and raspberries
Lemon posset ginger snap biscuits and Earl grey soaked prunes with brandy
Warm apple and almond tart, Calvados chantily cream
Passion fruit panna cotta with coconut macarons
Blackcurrant and blackberry cheesecake
Sticky toffee pudding, vanilla ice cream and candied hazelnuts
Coffee and Petit fours (£3.95 per person)
Please advise us of any Food Allergies or Intolerances