Chefs Soup of the Day
with house bread and butter

Steamed Moules Marinière
cooked in a rich shallot, parsley and white wine garlic cream

Pressed Ham Hock Terrine
pistachio, leeks, toasted brioche and piccalilli

(v) Beetroot and Tarragon Pancake
buffalo mozzarella, roasted cherry tomatoes and thyme oil

Madras Spiced Chicken Livers
pomegranate and walnut salad with apple puree

Baked Smoked Trout and Watercress Tart
horseradish and dill crème fraîche

Classic Fisherman’s Pie
smoked haddock, salmon, prawns and finished with lobster oil

Slow Braised Shank of Lamb
parsnip and garlic puree with a red wine and mint jus

(v) Filo Tartlet with Roasted Fennel
gorgonzola, spinach and a wild herb dressing

Fillet of Salmon with Crayfish
baby onions, petit pois and smoked bacon consommé

Rolled and Stuffed Loin of Pork with Prunes
mustard and apple pomme puree porcini velouté

Breast of Chicken with Crispy Parma Ham
tomato risotto with parmesan green pepper and basil coulis

Dark Chocolate and Calvados Parfait
orange poached sultanas and honeycomb

Pear and Cinnamon Créme Brulée
almond macaroon

Chef’s Fine Selection of Cheese’s
house chutney and biscuits

Mixed Ice Creams with Brandy Snap Basket
mango coulis