STARTERS

Salad of Gravadlax
Lemon & Lime Chutney & Charred Olive Oil Crostini
£6.50

Pressed Terrine of Confit Duck
With Foie Gras & Soused Wild Mushrooms
£6.95

Artichoke & Truffle Ravioli
Tomato Concass & White Wine Cream finished with Parmesan
£7.00

Tian of Crab & Lobster
Roasted Red Pepper & Sauce Vierge
£7.25

Charred Asparagus Wrapped in Parma Ham
With Wild Rockett & Sauce Bernaise
£6.95


MAIN COURSES

Seared Monkfish Tail
Served with Chorizo & Py lentils, Baby Fennel & Pernod Butter
£16.95

Pot Roasted Pheasant
Served with Bacon, Caramelized Onions & Dauphinaise Potatoes
£16.95

Rosettes Of Lamb
Pea Puree, Buttered Fondant, Topped with Herb Yorkshire Pudding & Redcurrant Jus
£18.25

Fillet Of Beef Wellington
Creamed Onion & Sage Duchess Potatoes & Roasted Artichokes
£19.50

Tower Of Seabass with Saffron & Spring Onion Mash
Glazed Baby Carrots, Infused with a Mustard Cream
£17.25

A side order of potatoes or fresh vegetables is available at £2.00 per serving.


DESSERTS

Banana Crème Caramel
Served with a Coconut Tuille filled with Pineapple Sorbet
£6.25

Steamed Plum & Kirsh Pudding
with Crème Fraiche & Cinnamon Anglaise
£6.25

Mille Feuille of White & Dark Chocolate
Served with an Orange Reduction
£6.25

Glazed Lemon Tart
Served with a Compote of Raspberries & Clotted Cream
£6.25

Poached Pear
served with Drambuie Rice Pudding & Crushed Strawberry Drizzle
£6.25



Freshly brewed Coffee & Petit Fours
£3.00