Evening Menu
Starters (SAMPLE ONLY)
Chicken Liver Parfait, red onion marmalade, toasted artisan bread 8.00
Slow Braised Lamb Croquettes, herb puree, house salad 8.00
Poached Pear & Roquefort Salad, toasted pine nuts & dressed rocket 8.50
Classic Minestrone, Parmesan curls & artisan bread 6.50
‘Gravadlax’ of Scottish Salmon, sweet mustard & dill cream sauce & mixed summer leaves 8.00
Slow Roasted Belly of Pork, watercress Aioli & dressed apple salad 8.00
Wild Mushroom, Pea, Baby leaf Spinach & Leek risotto, truffle oil & Parmesan 8.00
Deep fried Goats Cheese, panko breadcrumbed, red pepper & sun blushed tomato chutney 8.00
Main Course (SAMPLE ONLY)
Thyme Roasted Angus Fillet Steak, triple cooked fries, roasted vine tomatoes, marrow butter 33.00
New Season Lamb, dauphinoise potatoes, roast vegetables & a port & redcurrant reduction 20.00
Tagine of Pork, coriander, pepper, pine nut & lemon cous cous with minted yoghurt 16.00
Pan Fried Polenta, smoked aubergine puree, charred pepper coulis, basil pesto 13.95
South Coast Cod, deep fried in Harveys beer batter, hand cut fries, pea puree & tartare sauce 13.95
Pan fried fillet of Sea Bass, line caught crab, preserved lemon & pea risotto 17.95
Roast Fillet of Monkfish, pancetta, chorizo & red lentil stew 19.00
Chilli & Salt Cured Pork Fillet, wasabi mash, porcini mushroom jus 16.50
Oven Roasted Breast of Duck, tyme & garlic roasted new potatoes, brasied red cabbage 17.00
Desserts, all at 6.50 (SAMPLE ONLY)
Individual Treacle Tart, custard sauce & ice cream
Jack Daniels & Honey Panna Cotta, shortbread & summer berry compote
Belgian Chocolate Pot, poached strawberries
Bread & Butter Pudding, custard sauce
A selection of fine Local British Cheeses, water biscuits & grapes (3.00 supplement)
Classic Sticky Toffee Pudding, hot toffee sauce & ice cream (contains nuts)
Pear Tart Tatin, chantilly cream
