Seasonal Menu

    • Chefs Homemade Soup of the Day served with accompaniments
    • A Smooth Chicken Liver Parfait served with an Orange and Kumquat Marmalade edged with Red Wine Syrup and Melba Toast
    • Fanned Duo of Seasonal Melon topped with a Peppered Fruit Sorbet and surrounded by a Passion Fruit Sauce
    • Pan fried Pigeon Breast served on a Rocket Salad with a Balsamic Reduction and a Baked Olive Oil Croute
    • Cerviche of Salmon, Red Onion and Capers resting on Buckwheat Pancakes with Lambs Lettuce Salad garnished with a Lemon Scented Crème Fraiche flecked with Chives
      (£1.95 Supplement)
    • Salad of Cooked Vegetables in a Walnut Dressing accompanied by a Blue Cheese Mousse
    • Breast of Chicken marinated with Paprika and Pomegranate served with Sautéed Pine Kernels, Baby Spinach and Sun Blush Tomatoes finished with Greek Yoghurt
    • Roasted Rump of Lamb served Pink with Black Olives and Fresh Tomato Sauce, on Pan fried Basil Polenta
    • Duck Breast infused with Coriander Seeds served with Wilted Endive and a Hot and Sour Sauce
    • Slow Roasted Belly of Pork served on a bed of Sweet Potato and White Pudding edged with a Blackcurrant Gastrique
    • Fillet Steak topped with Crisp Pancetta and Watercress Puree surrounded by Beef Jus flecked with Sautéed Chestnut Mushrooms
      (£3.00 Supplement)
    • Oat Baked Salmon Supreme accompanied by a Leek and Fennel Casserole and edged with a Chervil Sauce
    • Roasted Monkfish Tail spiked with Chilli and Lime served on Buttered Ribbons of Courgette and Carrot with an accompaniment of Coconut Rice and Pan Juices
    • Spinach, Artichoke Hearts and Feta Cheese wrapped in Filo Pastry, oven baked and served with a Creamy Dill and Lemon Sauce
    • Garlic Mushroom Charlotte with Roasted Red Peppers and a Saffron and White Wine Sauce
    • All served with Fresh Market Vegetables and Potatoes
    • Individual Strawberry and Champagne Trifle with crushed Amaretti Biscuit topped with Crème Anglaise and Fresh Cream
    • Refreshing Lemonade Sorbet accompanying Roasted Red Plums and clear Honey Syrup
    • Ravioli of Dark Chocolate Truffle edged with a Light Vanilla scented Caramel Sauce and finished with White Chocolate Ice-cream
    • A Coconut and Hazelnut Tartlet filled with Crème Patissiere topped with Fresh Raspberries set on to a Fruit Coulis with a Quenelle of Mint flavoured Chantilly Cream
    • Coffee scented Panna Cotta served with a Rich Chocolate Sauce accompanied with thin Cinnamon Biscuits
    • Selection of British Cheeses accompanied by a Spiced Tomato Chutney and Home-baked Savoury Biscuits
    • Freshly Ground Coffee and Petite Fours
    • 2 Courses £26.95 - 3 Courses £29.95

      Our suppliers assure us that there are no Genetically Modified substances in our products.
AA rating