A La Carte Menu

 

Starters

Roast Honeyed Parsnip Soup, Gala Apple Crisps (V) £5.95

Beetroot & Salmon Gravadlax, Smoked Trout Mousse, Sauce Vierge, Granary Tuille £6.95

Carpaccio of Venison, Soft Boiled Quails Egg, Sorrel & Potato Salad £7.95

Twice Baked Blue Cheese Soufflé, Parmesan Crust, White Onion & Thyme Marmalade, Candied Walnuts £6.95

Mains

Fillet of Beef, Sweet Potato Parmentier, Forest Mushrooms & Roast Garlic Puree £26.50

Pan-seared Scallops, Soy & Sesame Belly Pork, Sautéed Leeks & Ginger £22.95

Breast of Guinea Fowl, Spiced Red Cabbage, Winter Vegetable Dauphinoise,

Sherry Vinegar & Thyme Jus £16.95

Chestnut, Garlic & Goats Cheese Filo Tartlet, Pickled Beetroot Salsa (V) £13.95

All main courses are served with a selection of fresh seasonal vegetables grown locally whenever possible.

Side Vegetable Dishes £2.95 per dish:
Vischy Carrots
Sauté Green Beans & Shallots
Braised Red Cabbage

Puddings of the Season

Apple Tart Tatin, Brandy & Ginger Ice Cream £6.25

Chocolate & Pecan Tart, Tia Marie Sauce £6.25

Assiette of Lemon £6.25

Cheese Plate, Homemade Chutney, Celery, Biscuits, Savoury Popcorn £8.50