To Start
Maple & harissa chicken wings served with garlic & lemon cous-cous & tabbouleh salad
Chef’s smoked duck, roast fig & grilled pear salad with sherry vinaigrette
Whipped Scottish goat cheese served with mixed baby beetroot, fresh herb salad & tapenade toasts
To Follow
Indian spiced lamb rump served with spinach, sweet potato & lentil dhal, homemade bhaji & chapatis
Deviled fillet of cod with winter greens, crispy diced potatoes & chimichurri sauce
Medallions of beef fillet served with buttered French beans, streaky bacon & olive oil mash & wild mushroom brandy sauce
Homemade mushroom, spinach & blue cheese wellington served with celeriac, leek & rosemary gratin
To Finish
Individual apple, pear & blackberry crumble with creme anglaise
Gratin of fresh berries with champagne sabayon
2 courses £25.00 3 courses £27.50
Table Reservations now being taken at the bar: 667 1273
To Start
Warming bowl of fresh clam chowder served with crusty bread and butter
Gruyere & Parmesan cheese twice baked soufflé
Grilled yakitori chicken skewers served with fresh pineapple, chilli & mango salsa & honey soy dip
To Follow
Roast corn - fed chicken breast with crispy skin, served with celeriac fondant, celeriac purée, chargrilled corn on the cob & lemon thyme dressing
Pan seared fillet of cod on winter ratatouille & finished with lemon beurre blanc, crispy samphire & spring onion
Homemade individual rich venison & ale pie (deer & beer) served with root vegetable mash & extra gravy
Open lasagna of wild mushrooms, burrata cheese & fresh herbs served with crispy Parmesan & truffle oil topped polenta chips
To Finish
Homemade warm pear & frangipani tart with fresh vanilla creme anglaise
Warm chocolate & caramel brownie with chef's honeycomb & Nutella ice cream
2 courses £25.00 3 courses £27.50
Table Reservations now being taken at the bar: 667 1273