A La Carte Menu

 Starters

Jerusalem Artichoke Soup, Hazelnuts & Crisp Bacon £6.95

Salt Cod Scotch Egg, Red Pepper Sauce, Chorizo £8.50

Seared Venison Loin, Wild Mushrooms, Parsnip Puree £8.95

Honey Roasted Figs, Crottin Goats Cheese, Blackberry Jelly, Seeded Cracker (V) £7.95

 


 Mains

Red Wine Poached Halibut Bourguignonne, Celeriac Creamed Potatoes £23.95

Pan Seared Duck Breast, Triple Cooked Chips, Confit Duck, Peas a la Francaise, Duck Gravy £22.95 

Roast Pork Fillet Porchetta, Squash Puree, Apple Boulanger Potato £21.95

Pan Fried Herb Gnocchi, Cote Hill Blue, Roast Root Vegetables, Burnt Onion Puree (V) £15.95


All Main Courses Served with Seasonal Vegetables


Desserts

Warm Dark Chocolate Tart, Cherry & Mascarpone Sorbet £7.95

Apple Trifle, Caramel Custard, Apple Ice Cream, Cinnamon Shortbread £7.95

Warm Honey & Almond Cake, Banana Ice Cream, Passion Fruit Jelly £7.95

Cheese Plate, Lincolnshire Plum Bread & Fig Chutney £11.50*

*  For the Dinner Bed & Breakfast Package a supplement of  £3.00 for the Cheese plate will be added to your bill


Pudding Wines 
Castelnau de Suduiraut AC Sauternes £9.50 per glass 
Elysium Black Muscat £7.95 per glass 


To Finish

Freshly Ground Filter Coffee £2.55 
The Small Strong one- Espresso £2.05 
The Milky one- Latte £2.65 
The Frothy one- Cappuccino £2.65 
A selection of Traditional, Fruit & Herbal teas £2.45 
Liqueur Coffee from £5.95 
All served with homemade Fudge

 

10% service charge is added to all food bills, please advise your server if you wish to have this removed. Whilst we will always do our best to reduce the risk of CROSS-CONTAMINATION in our restaurant and other food service areas, we CANNOT GUARANTEE that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. Guests with severe allergies are advised to assess their own level of risk and guests must understand they consume dishes at their own risk.

 

 Table/parties of 14 guests and over will require a Private Dining Room with a Room hire charge.

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