2 COURSES 20.00 / 3 COURSES 25.00

Only Available 

Saturday 12th and Monday the 14th of February

 

Starters

Roast tomato and basil soup with fresh bread roll and house churned butter (VGA)

Ham hock and pistachio roll with piccalilli puree and crouton  

Torched mackerel with beetroot puree, fennel, pea and mint salad (GF)

Cherry tomato and pesto tart with crème fraiche and mixed leaf (V)  

Wild mushroom and Stilton bruschetta (V)  

 

Mains

Cauliflower risotto, truffle oil and roast cauliflower florets with crispy hen’s egg (VGA)  

Slow cooked pork belly, cassoulet with courgette ribbons (GF)  

Chicken breast with fondant potato, chicken glace, walnut and tarragon crumb  

Fillet of salmon with Mediterranean vegetables and potatoes in a tomato and pepper sauce (GF) 

Steak frites with garlic butter, classic steak and fries served medium rare with rocket and parmesan salad

All served with seasonal vegetables

 

Desserts

    Eton mess, homemade fruit compote, Chantilly cream and meringue (V) (GF) 

Seasonal fruit crumble with oat and hazelnut topping, crème anglaise (V) (GF)  

Baked lemon cheesecake, limoncello gel with dried raspberries  

Warm chocolate brownie with chocolate sauce and vanilla ice cream (V) (GF) 

Sticky toffee pudding, butterscotch sauce, honeycomb, vanilla ice cream (V) (GF)

 

 

 (V) vegetarian (VGA) vegan adaptable (GF) gluten free

 

Please inform us of any allergies / dietary requirements. We cannot guarantee the total absence of allergens in our dishes. Detailed allergen information is available on request.