Sample Menu
Starters
Moroccan spiced lamb patties, carrot puree, pomegranate, raita (GF)
Beetroot cured salmon, beetroot and cucumber salad, horseradish (GF)
Heritage tomatoes, charred focaccia, pickled onions, basil,goats curd (V)
Smoked mackerel pate, toasted
sourdough, pickled shallots, crème fraiche
Gazpacho, grated egg, serrano ham
Fish soup, fried bread, rouille
Chicken and black pudding terrine, piccalilli, toast
Wild mushroom and blue cheese tart, watercress salad (V)
Chicken liver parfait, red onion chutney, toast
Mains
Three course menu
Pancetta wrapped chicken breast, chicken crisp, Lyonnaise potato, roast chicken jus (GF)
Confit duck leg, dauphinoise potatoes, braised red cabbage (GF)
Slow roast shoulder of pork, wholegrain mustard mash, cider sauce, apples (GF)
Roast fillet of hake, mussel and cream sauce, rosti potato, sea veg (GF)
Fillet of beef, mushrooms, fondant potato, red wine sauce (GF)
Sea trout, lentil and herb salad, charred broccoli, salsa verde (GF)
Roasted squash, charred leek, squash puree, goats curd, walnuts (V,GF)
Braised ox cheek, parsnip puree, red onion, carrots, parsnip crisps (GF)
Lamb rump, pearl barley salad, lamb jus, mint sauce
Pan fried chicken breast, patatas bravas, piquillo peppers, alioli (GF)
Cauliflower steak, black bomber cheddar, cavolo nero, hazelnuts, gremolata (V, GF)
Desserts
Chocolate nemesis, raspberries, crème fraiche (V,GF)
Apple financier, apple compote, salted caramel sauce (V,GF)
Orange and almond cake, orange cream (V,GF)
Dark chocolate mousse, honeycomb, orange (V,GF)
Lemon posset, thyme shortbread, strawberries (V,GF)
Bramley apple crème brulee, hazelnut biscuits (V,GF)
Berry fumble (berries, custard, cream, crumble) (V,GF)