First Course

Homemade soup of the day served with crusty bread

Haddock & dill fishcakes finished with a creamy crayfish sauce

Chicken liver pate with caramelised chestnuts & toasted rye bread

Grilled goats cheese, marinated beetroot & mixed herb salad drizzled with a pine nut oil (v)

Duck, spring onion & coriander spring rolls with a spiced mango salsa

Main Course

Slow roasted half shoulder of lamb finished with a roast shallot jus

Pan-fried chicken supreme served with & a forest mushroom sauce

Spaghetti of tenderstem broccoli, asparagus, cherry tomatoes tossed with garlic & chilli oil & topped with Parmesan (v)

Fresh fish of the day served the chef’s way!

Pressed pork belly marinated in cider, celeriac mash, crackling & pan jus

All main courses are served with potatoes & vegetables

Desserts

A choice of delicious homemade desserts