2 courses £21.95 3 courses £24.95
Spring Vegetable Soup with snipped chives and served with a
warm bread roll
Seared Tuna Loin with a lime and ginger crust on spiced noodles and drizzled with a tomato salsa
Mixed Vegetable Terrine with wild rocket leaves, peanut purée and finished with a sun dried tomato ciabatta
Smoked Duck Breast on mixed leaves with a beetroot purée and
a horseradish crème fraiche
-
Herb crusted Fillet of Sea Bass with slow roasted vine tomatoes,
black olive tapenade and a light sauce verge
Seared Duck Breast on buttered savoy cabbage, finished with
a red wine jus and pear puree
Pan fried Medallions of Pork Fillet on grain mustard mash,
topped with caramelised red onion compote and
a rich demi-
Creamy Mushroom Risotto with wilted spinach leaves and
parmesan shavings
-
Apricot Bread and Butter Pudding with vanilla ice cream and
a cool mango cream
Chefs Lemon Cheese Cake on a raspberry coulée
Individual Chocolate Mousse with amaretto biscuits and fresh strawberries
A Grand Selection of Local Cheese served with biscuits,
grapes and tomato chutney
Potatoes and vegetables of the day included
Homemade soup of the day served with warm bread roll and butter £3.95
Chefs own crab cake medallion with dressed mixed leaves and
warm tomato chutney
£5.95
Locally smoked chicken salad with a plum and hoi sin glaze served with warm chive pancakes
£4.95
Mixed vegetable terrine sat with wild rocket leaves, pine nut purée and grilled granary toast
£4.75
Large bowl of fresh Scottish mussels cooked in white wine and garlic and served with either cream or chopped tomatoes
£5.95
Baked French goats cheese and tomato in a filo basket with mixed leaves and a beetroot purée
£4.95
Confit of duck on mixed leaves with a warm raspberry sauce
£6:25
-
A slow roasted belly pork steak on a grilled black pudding with
a sweet cider sauce
£10.95
A duo of chunky sausages on a chive mash topped with a red onion compote and a rich red wine gravy
£8.95
Grilled chicken supreme wrapped in bacon on buttered Savoy cabbage with a Dijon cream sauce
£9.95
Chefs game casserole topped with parsley dumplings
£9.45
Braised shoulder of lamb with mint mash and a redcurrant sauce
£10.25
Stuffed field mushrooms with spinach and Wensleydale cheese on a
tomato Provencal sauce
£8.95
Grilled fillet of sea bream sat on Lyonnaise potatoes, topped with a black olive tapenade and finished with a chive beurre blanc
£10.95
Steak and ale pie topped with a short crust pastry
£9:45
2 courses £12.95 3 courses £15.95
Soup of the Day with a warm bread roll and butter
Homemade Pâté of Chicken and Duck with plum sauce
and charred toast
Locally Smoked Trout Fillet on a dill bilini and mixed leaves,
topped with a chive crème fraiche
Baked Camembert Cheese with a red onion marmalade
and a crisp ciabatta roll
-
Traditional Sunday Lunch with a choice of two roast meats
Grilled Salmon Darn on sauté leeks with a chive beurre blanc
Mixed Vegetable Gratin topped with goats cheese and
baked to bind
-
Sticky Toffee Pudding with custard or vanilla ice-
Homemade Apple Crumble with cream or custard
Selection of Ice-
and a raspberry coulis
