Welcome to our autumn menu featuring seasonal produce at its best, sourced principally from British farms and local waters.
- Beetroot and chickpea salad with orange and watercress served with a honey and wholegrain mustard dressing v
- Fennel, watercress and pear salad v
- Smoked duck and avocado salad
- Zucchini cakes with dill and feta v
- Terrine of corn fed chicken, ham hock and baby leek, mustard leaf and piccalilli
- Roast tomatoes with anchovy, garlic and basil, crusty bread
- Creamed parsnip and a soup with black pepper croutons v
- Sautéed onion and Welsh rarebit tart on dressed leaves v
- Poached fillets of sole Veronique
- Thai squid salad with lime, chilli and coriander
- Roast wild salmon with lemon tarragon sauce
- Roast chicken breast with spinach and sun blushed tomato risotto
- Rack of lamb, dauphinoise potato and a red wine sauce
- Roast goose with apple gravy
- Chicken with sweet potato, chilli and cream
- Duck with a damson sauce
- Roast chicken with herbed sausage meat stuffing and bread sauce
- Lamb shank on chive mash with Madeira glaze
- Extra mature rib eye steak with field mushrooms and port jus
- Pork tenderloin with caramelized English apple and calvados jus
- Potato dauphinoise ~ Creamy mash ~ Roast potatoes
- Roast root vegetables ~ Pan-fried courgettes with baby tomatoes on the vine
- Roast butternut squash ~ Ratatouille
- Sweet potato gnocchi with tomato and basil sauce v
- Baked Mushroom with tarragon and mustard butter v
- Italian bean casserole with parmesan risotto cakes v
- Butternut squash and watercress risotto, pecorino shavings v
- Blackberry Eton mess
- Poached pears belle Hélène
- Vanilla crème brulée with shortbread
- Sticky toffee pudding
- Autumn berry pudding with brioche, clotted cream
- Chocolate bread and butter pudding with pouring cream
- Apple and blackberry crumble
- Plum tart
- Cheese selection, pear chutney, oatcakes, celery & black grapes (£3 supplement) v
Starters
Fish
Carne
Served with a choice of the following:
Vegetarian
Dessert
v denotes vegetarian