Welcome to our spring menu featuring seasonal produce at its best, sourced principally from British farms and local waters.
- Chargrilled Asparagus with melted butter and parmesan v
- Prawn and crème fraiche tart with samphire & tomato salad
- Chicken salad with watercress, orange & almonds
- Terrine of fois gras, sauterne jelly with brioche and rhubarb compote
- Salmon and dill fishcakes
- Roast beetroot, watercress and asparagus salad with feta cheese v
- Tian of crab niçoise with lemon oil
- Pan-fried turbot with béarnaise sauce
- Smoked haddock with Welsh rarebit, tomato salad
- Poached fillets of sole, lobster sauce
- Fillet of seabass with samphire and lemon butter
- Pork belly with curly kale
- Steak au poivre
- Roast leg of lamb with lemon & peppers served with potato cake
- Steak and oyster pie with button mushrooms
- Warm gammon with pineapple chutney
- Roast chicken with piperade (sweet peppers, garlic & onions) and smoked bacon
- Supreme of chicken with olive and basil stuffing
- Potato dauphinoise ~ Creamy mash ~ Jersey royals ~
- Roast baby new potatoes
- Roast sweet potato ~ Cauliflower cheese
- Seasonal greens ~ Buttered new carrots ~ Asparagus
- Sweet potato, Wensleydale and pecan strudel v
- Roast Portabella mushroom filled with puy lentils, spinach and roast peppers, olive salsa v
- Warm gorgonzola, mint and walnut roulade with beetroot and watercress salad v
- Wild mushroom risotto with garlic and parmesan v
- Pineapple Carpaccio with rum syrup and lemon crème fraiche
- Banana tarte tatin
- White chocolate and passion fruit cheesecake
- Tarte normande with calvados crème fraiche
- Lemon meringue pie
- Chocolate fondant with vanilla bean ice cream
- Apricot and almond tart with Chantilly cream
- Poached peaches in Marsala
- 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