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

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