Dinner

October Dinner Menu

Available from Tuesday 6th October – Saturday 31st October

2 courses £21.00 3 courses £26.00

THIS MENU IS NOT AVAILABLE TO PARTIES OF 8 AND ABOVE

Intros

Garlic Bread £2.50 with Cheese £3.00       

Marinated Green & Black Olives £2.50       

Spiced Whitebait, Wasabi Tartar £4.00        

Tempura Calamari, Aioli £4.00

Honey Glazed Baby Chorizos £4.00       

Homemade Pork Rind Puffs, Smoked Apple Brown Sauce £4.00

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

Starters

Roasted Butternut Squash Cappuccino, Pumpkin & Nutmeg Espuma, Pumpkin Seed Finger Toast g without Toast

Pan Fried Ham Hock, Poached Hens Egg, Crushed Peas, Sauce Paloise, Pea Shoots g

Pigeon Breast, Caramelised Shallot Pithivier, Hazelnut & Thyme Crust, Burnt Onion Powder, Shallot Puree, Red Wine Jus

Panko Breaded Brie, Charred Mushroom, Pickled Mushrooms, Ketchup, Chilli Relish

Cantaloupe Melon & Pineapple, Stem Ginger & Watermelon Vodka, Lemongrass Granite, Steeped Golden Raisins

Smoked Salmon, Pine nut & Tomato Croquette, Creamed Goats Cheese, Glazed Figs, Honey Dressing, Rocket

King Scallops, Cauliflower Niblets & Puree, Smoked Bacon Jam, Soused Apples, Scallop Roe Taramasalata (£3.00 Extra)

Main Courses

Venison Steak, Pomme Fondant, Golden Beetroot Puree, Pickled Beetroot Carpaccio, Kale, Juniper Jus (£3.00 Extra) g    

Farmed Breast of Chicken, Braised Liver Dumpling, Spinach, Pomme Anna, Pumpkin Puree, Sauce Robert g

Pan Fried Coley Fillet, Potato Bravas, Fried Squid, Charred Tender stem, Chorizo Sausage, Saffron Aioli g

Slow Cooked Pork Shoulder, Cider Braised Cheek, Apple & Shallot Tarte Tatin, Pomme Puree, Balsamic Roasted Carrot

Roast Cauliflower Steak, Butternut Squash, Pickled & Candied Walnuts, Caramelised Fennel, Fennel Seed Sauce g

Pan Fried Sea bass Fillets, Milk Poached Celeriac, Caramelised Chicory, Buttered Leeks, Chive & Mussel Sauce g

Celeriac & Parsley Gnocchi, Mushroom Mezzaluna, Wilted Spinach, Truffle Puree, Beurre Blanc

Main courses are not served with sides, please choose accompaniments from below

Grill

All Steaks are aged for a minimum of 21-28 Days & sourced from local Leicestershire and Northamptonshire Farms

250g Sirloin Steak (£4.50 Extra)     200g Fillet Steak (£6.00 Extra)

Served with Twice Cooked Chips, 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 Black Forest Eton Mess, Coconut Pannacotta, Raspberry Rum Baba (£3.00 Extra)

Salted Caramel & Apple Sponge, Sticky Toffee Sauce, Clotted Cream & Vanilla Ice Cream

Black Forest Eton Mess, Chocolate Meringue, Cherry Sorbet, Boozy Cherries, Chocolate Soil g

Pear Tarte Fine, Plum Compote, Maple Syrup Ice Cream, Candied Walnuts, Sauce Anglaise

Coconut Pannacotta, Iced Mango Parfait, Aerated Pistachio Sponge, White Balsamic & Pineapple Salsa g without Sponge

Raspberry Rum Baba, Mojito Lolly, Mint Espuma, Spiced Rum & Lime Gel

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Extra Scoop of Ice Cream (£1.00 Extra)

 

Selection of Cheeses, Served with Homemade Bread & Oatcakes, Celery, Grapes & Chutney.

Choose from:- Barbers Vinatge Cheddar, Brie De Meaux, Colston Bassett Stilton, Sparkenhoe Red Leicester, Ticklemore Goats

3 cheeses (£3.00 Extra)

5 Cheeses (£5.00 Extra)

 

Complement your coffee with Dark Chocolate Brandy Truffles £3.50

Petit Fours for one £4.00 or a Large Plate to share £7.00

 

 

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.