3 Course - Starters
Red Onion & Goats Cheese Tart, Rocket Salad.
King Prawn “Prawn Cocktail”
Confit Chicken Ballontine, Pickled Mushrooms.
Pressed Duck Leg, Balsamic Glazed Cherries.
Ham Hock Terrine, Celeriac Remoulade.
Home Smoked Salmon, Watercress, Orange & Fennel Salad.
Chicken Liver Parfait, Toasted Brioche & Cumberland Sauce
3 Course - Mains
Beef Wellington, Celeriac Puree, Dauphinoise Potato, Roasted Parsnips. £5.00 supplement per person.
Herb Crusted Rack of Lamb, Fondant Potato & Stuffed Cabbage Ball. £4.00 Supplement per person.
Baked Sea Bass Fillet, Crushed Baby Potatoes & sauce Verge.
Gourmet Sausage, Mash & Onion Gravy.
Braised Blade of Beef Bourgignon, Creamy Mash and Roasted Carrots.
Breast of Chicken, Fondant Potato, Wild Mushroom Sauce.
Rump of Lamb, Confit Potatoes & Roasted heritage Tomatoes.
Warm Salmon Nicoise Salad.
Pork Belly, Black Pudding Potato Cake & Red Cabbage.
3 Course - Dessert
£4.50 per person.
£4.00 Supplement per person or available as an extra course at £9.00 per person.