Starters
Chef’s soup of the day
with fresh bread.
Pigeon Breast
Lightly fried with a pink centre, sliced on top of
rosemary infused crushed
potatoes,
and served with a red berry sauce.
Pork, Chicken & Apricot Terrine
Layers of cooked pork, apricots & chicken wrapped in bacon,
served chilled with a cinnamon & apple chutney & fresh bread.
Starter £6.00 Main £11.50.
Salmon & Dill Timbale
Diced smoked salmon combined with fine cut shallot, dill herb &
mustard seeds on a bed of cucumber ribbons, topped with crème fraiche & dill
Starter £6.25 Mains £12.00 served with salad leaves & potatoes.
Dolcelatte Salad
A combination of rocket leaves, cubes of Dolcelatte cheese &
served as a larger salad with olives & croutons.
Starter £6.25 Main £11.50
Gorgonzola Stuffed Field Mushrooms
An oven-baked field mushroom filled with pieces
of Gorgonzola,
Sunsweet tomato, red onion, lemon thyme,
garlic & baby spinach leaves. Served on a bed of bulls blood & mizuna leaves.
served with hot buttered potatoes.
Starter £6.25 Main £12.00
Mains
Leek, Mushroom & Gruyère Tart
Braised leeks & chestnut mushrooms baked in a Gruyère cheese savoury custard
in a shortcrust tart, topped with a walnut crumble.
Served with salad leaves,
hot buttered potatoes & a red pesto cream.
£10.00
Pot Roast Lamb Shank
Slowly cooked in a red wine, orange juice, honey,
rosemary gravy with
whole cranberries. Served with fine green beans & seasonal vegetables.
£11.50
Panfried Pork Steak
A stuffing of fresh figs, apple, red onion, flaked almonds & dry sherry
are placed in the steak, fried in butter & finished in the oven.
Served with a sauce of cream & Masala with seasonal vegetables.
£11.25
Roasted Monkfish with Festive Salsa
Oven roasted with honey, lemon & mixed spice, sliced & served with
red & yellow peppers, cucumber, onion, green chilli & fresh coriander salsa.
Served with salad leaves & hot buttered potatoes.
£13.50
Fish and Chips
Deep-fried beer-battered cod, served with chips, salad garnish,
tartare sauce and a wedge of lemon.
£9.00
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