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)