Dinner

March Dinner Menu

Available from Tuesday 5th March – Saturday 30th March

(This menu will be replaced by a special Valentine’s menu on Thursday 14th February)

2 courses £20.50 3 courses £25.50

THIS MENU IS NOT AVAILABLE TO PARTIES OF 8 AND ABOVE

Intros

Garlic Bread £2.50 with Cheese £3.00

Green & Black Olives in Provencal Herbs £2.50

Marinated Sun blushed Tomatoes & Crostini £3.50

Honey Glazed Baby Chorizos £3.50

Homemade Pork Scratching’s & Apple Sauce £3.50

Starters

Soup of the Day

Home Cured Salmon Carpaccio, Smoked Mackerel Mousse, Charred Cucumber, Ribbons & Sorbet, Dill Wafer g without Wafer

Seared King Scallops, Black Pudding Parmentier, White Pudding Bon Bon, Chorizo Butter (£3.00 Extra) 

Compressed Watermelon, Apricot Sorbet, Apple Pearls, Crumbled Wensleydale, Golden Raisin Puree g

 Wild Mushroom & Chive Arrancini, Celeriac Remoulade, Mushroom Broth, Truffle & Mustard Puree

Duck Liver Parfait, Cherry Gel, Orange & Fennel Salad, Toasted Pecans, Poppy seed Loaf g with GF Bread

Crispy Buttermilk Chicken, Spiced Texan Bean Cassoulet, Charred Corn, Burnt Puree

Twice Baked Goats Cheese & Parsley Soufflé, Parsnip Ice Cream g

Lightly Curried Crab, Heirloom Tomatoes, Pineapple & Avocado Salsa, Mint & Coriander Raita (£2.00 Extra) g 

Main Courses

Pan Fried Hake, Home Cured Salmon Orzo, Fennel, Lobster Fritter & Bisque (£2.00 Extra)

Slow Cooked Beef Shin Bourguignon, Baby Mushrooms, Plum Cherry Tomatoes, Crispy Bacon, Creamed Mash (£1.00 Extra) g

Thyme Gnocchi, Samphire, Goats Cheese, Toasted Sunflower Seeds, Salsa Verde, Fried Kale

Miso Marinated Sea Trout, Tempura Prawn, Curried Cauliflower Niblets, Spiced Samphire, Vadouvan Sauce g

Free Range Pork Fillet, Brined Belly, White Pudding, Sweet Potato Puree, Kale, Jus g without White Pudding

Farmed Chicken Breast, Stilton Gratinated Potato Cake, Baked Shallot, Café De Paris Butter, Sauce Béarnaise g without Gratin

Buttered Cauliflower Steak, Charred Chantenay, Baby Leeks, Parsnip Puree, Hazelnut Beurre Noisette g

Stuffed Lamb Breast, Potato Fondant, Celeriac Puree, Glazed Root Vegetables, Anchovy & Rosemary Jus

Cod Loin, Sobrasada Croquette, Tomato & Cannellini Ragu, Garlic & Herb Salsa g without Croquette

Main courses are served with complementary Seasonal Vegetables and Potato Dish.

Extra Vegetables & Potatoes are chargeable.

Grill

All Steaks are a minimum of 200 grams trimmed, aged for 21-28 Days & sourced from local Farms

Sirloin Steak (£4.00 Extra)     Fillet Steak (£5.00 Extra)

Served with Pomme Frites, Dressed Rocket & Sun Blushed Tomato & Mushroom Gratin

Pepper, Stilton, Mushroom or Béarnaise Sauces available £2.00 each

Side Dishes

Twice Cooked Hand Cut Chips £3.00

Chefs House Salad £3.00

Rocket & Parmesan Salad with Balsamic Vinegar £3.00

Sun blushed Tomato, Pine Nut & Olive Salad £3.00

Extra Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £2.50

Desserts

Assiette of Rocky Road Slice, Lemon Profiterole, Coffee Mokatine (£3.00 Extra)

Coffee Mokatine, Iced Parfait, Mascarpone Espuma, Crushed Nuts, Tia Maria Syrup, Brandy Snap g without Mokatine

Rocky Road Slice, Scorched Meringue, Cookie Dough Ice Cream, Chocolate Fudge, Digestive Crumb, Chocolate Shards

Passion Fruit Parisian Tart, Maple Roasted Pineapple, Malibu Sorbet, Exotic Salsa, Coconut Tuile g without Tuile

Banana Loaf Soufflé, Stout Ice Cream, Steeped Raisins, Pedro Ximenez Sauce

Raspberry & Lime Pannacotta, Lemon Profiterole, Pastels, Lemon Curd, Rose Water Sorbet g without Profiterole

Eccles Cake, Crumbled Goats Cheese, Cheddar & Mustard Seed Ice Cream, Quince Gel

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Cheese & Biscuits (£2.50 Extra) see cheese menu 

Extra Scoop of Ice Cream (£1.00 Extra)

Complement your coffee with Dark Chocolate Brandy Truffles £3.50 or Petit Fours for one £3.50 to share £6.00

 

All supplements are for the entire dish.

g Denotes Gluten free. Please ask about other dishes which may be able to be changed to gluten free dishes.

We will be happy to discuss a simpler menu and advise on dietary requirements especially the major food intolerances.

For Parties of 6 or more a 10% discretionary service charge will be added to the final bill.