To Commence

Cauliflower soup with crème fraiche

Chicken liver parfait,
crostini, truffle dressing and dressed rocket

Fan out melon,
fruit coulis, thyme syrup and plum compote

To Continue

Pan-fried lambs liver
herb mash, onion sage

Pork fillet and belly
apple mash, sage sauce

Oven baked cod supreme, mushroom duxelle, tomato fondue
& bread crumbs, crushed potato & whole grain mustard velouté

Cherry tomato and basil pasta
parmesan, herb oil and spinach

To Conclude

Short bread, roasted apple
and cinnamon cream mess

Sticky toffee pudding,
caramel sauce and vanilla cream

Selection of cheese with celery,
chutney, grapes and biscuits

2-Course £13.95
3-Course £16.95

Freshly brewed coffee or tea with mints
£3.25

An optional service charge of 10% will be added to your bill if you are dining in the restaurant and will be shared between the staff.