Starters
Smoked Salmon, Mint and Cucumber Spaghetti
Traditional smoked salmon, served with cucumber and mint spaghetti with capers and shallots
Lemon Prawn and Watercress Salad
Atlantic cold water prawns on a bed of crisp iceberg lettuce and watercress leaves napped with lemon mayonnaise and a hint of cracked black pepper
Heritage Tomato and Beetroot Salad (ve)
Heritage tomato, beetroot and pumpkin seeds with dressing
Heritage Tomato and Mozzarella Salad (v)
Heritage tomato, mozzarella bocconcini, pumpkin seeds and dressing
Chicken Caesar Salad
Oregano chicken with smoked pancetta, parmigiana reggiano and garlic croutons with caesar dressing and crisp green leaf salad
Tomato, Mozzarella and Basil Stack (v)
Fresh beef tomatoes layered with mozzarella, finished with pea shoots and fresh basil leaves, drizzled with a balsamic glaze
Brie and Red Onion Purse
A crisp puff pastry purse filled with brie and topped with handmade red onion marmalade, garnished with a crisp Cos lettuce, crunchy celery and grape salad
Portobello Mushroom
Baked portobello mushroom filled with spinach, dolcelatte, red onion and cream cheese finished with parmesan crust served with mixed leaf salad
Mains
Sheperdess Pie (ve)
Lentils, root vegetables, onion and tomatoes topped with sweet potato mash
Duck Leg Confit
Slow cooked duck leg, served with scallion champ mash potatoes and braised red cabbage, market vegetables and duck jus
Crusted Salmon Fillet
Salmon fillet baked with herb crust, served with new potatoes, market vegetables and beurre blanc
Lamb Shank
Slowly braised lamb shank, served with potatoes, market vegetables and red wine and red currant jus
Pork Belly
Slow roast pork belly served with potatoes, market vegetables, spiced apple sauce and thyme and garlic jus
Leek and Pancetta Chicken
Chicken breast stuffed with leek, pancetta and tarragon served with market vegetables, potatoes and Cognac and dijon mustard sauce
Roast Top Side of Beef
Top side of beef served with Yorkshire puddings, crispy herb roast potatoes, market vegetables and red wine sauce
Desserts
Baked New York Cheesecake
Baked vanilla New York cheesecake on a thick crispy biscuit base
Chocolate Mousse Irish cream
Rich dark chocolate mousse served in a chocolate cup topped with baileys cream and served with seasonal garnish
Treacle Tart (ve)
Crispy tart of golden brown treacle with a seasonal garnish
Chocolate Brownie
Home-made chocolate brownie served with vanilla crumble ice cream
Duo of Desserts
Chocolate mousse and Irish cream served in a chocolate cup and fruit cheesecake
Vegan Apple Strudel (ve)
Crispy puff pastry apple strudel with vegan ice cream
Toffee and Chocolate Pavlova
Crispy meringue with toffee, cream and chocolate brownie bits
Fresh Fruit Pavlova
Crispy meringue with cream, finished with chef’s selection of fresh fruit (May – September only)
Seasonal Fruit Crumble
Seasonal fruit (i.e apple, rhubarb, gooseberry) topped with oatmeal crumble and served with vanilla custard
