SOUP DU JOUR
Served with fresh bread.
HADDOCK FISH CAKE
Pea, haddock & spring onion fish cake with a chive, red pepper & onion salad, finished with a tomato tartar sauce.
DUCK LIVER PATE EN CROUTE
Duck liver and plum pate, clementine and date chutney with sour dough croutes.
HAZELNUT CRUSTED BRIE
Hazelnut crusted brie with a fig & date chutney and a balsamic glaze.
WILD MUSHROOM TARAGON
served with freecass, finished with grilled croutes.
ROAST BEETROOT & CAPER SALAD
Served with chillie and lime dressing.
PAN SEARED CHICKEN FILLET
Chesnut mushroom and taragon sauce
HERB ROASTED PORK BELLY
Herb roasted pork belly with cream leak served with sweet patato mash.
PAN SEARED SEABASS FILLET
Served with roasted new potato and buttered tenderstem broccoli and black olives tapenada.
Pan seared hake with braised leeks and baby turnips with lemon, fennel & tarragon sauce.
10 OZ PORK CHOP
Served with roasted garlic potato celeriac puree with sherry & chesnut mushroom jus. (£3 Supplement)
LEEKS PINENUT RISOTTO
Buttered leaks, pinenut and risotto finshed with veggie parmesan.
VANILLA CREME BRULEE
BAILEY'S WHITE CHOCOLATE & MINT CHEESE CAKE
STICKY TOFFE PUDDING
APPLE & RHUBARB CRUMBLE WITH VANILA CUSTARD
SELECTION OF ICE CREAM