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| Starters |
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| Porcini Mushroom Risotto |
| Porcini mushrooms & Arborio rice, slowly cooked & dressed with truffle oil & Parmesan cheese |
| starter or main course |
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| Pea and Smoked Bacon Soup |
| Pea and smoked bacon soup with toasted pink peppercorns served with crusty bread |
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| Marinated Persian Feta Cheese Salad |
| Rocket, watercress & herb salad with beetroot & pomegranate vinaigrette |
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| Duck Spring Rolls |
| Marinated cucumber, spring onion & toasted sesame seed salad & Five-spice rhubarb dipping sauce |
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| Smoked Chicken, Caerphilly Cheese and Leek Tartlet |
| Watercress & hazelnut salad |
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| Steamed Scottish Mussels |
| In a fragrant Thai lemon grass & coconut broth, served with crusty bread |
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| Main Courses |
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| Roast Sirloin of Beef (SUNDAY ONLY!) |
| Served with roast potatoes, parsnips, green beans, yorkshire pudding & rich beef gravy |
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| Pan fried marinated Chicken Breast |
| Roast sweet potato mash & lightly spiced Creole curry sauce |
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| Moroccan Lamb Tagine |
| Braised lamb in an aromatic & spicy tomato & potato stew, Feta & couscous fritters |
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| Red onion and rocket Polenta cakes |
| Char-grilled vegetables, toasted goats cheese & sun-dried tomato pesto dressing |
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| Roast Leg of Duck |
| Braised balsamic red cabbage with plum and vintage port chutney |
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| Tikka spiced Fillet of Salmon |
| Indian braised potatoes, chickpeas, coriander seed dressing & yoghurt raita |
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| 21- day matured Rump Steak (£2 supplement) |
| Crispy garlic potatoes, peppercorn sauce |
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| Desserts |
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| Crepe suzette with Cointreau & orange ice cream |
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| Chocolate and cherry pavlova |
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| Banana toffee Crème brûleé |
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| Hot sticky date pudding with toffee sauce & fresh pouring cream |
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| Apple, raisin and cinnamon crumble with hot vanilla custard |