SOUP DU JOUR V
Soup of the day served with fresh bread.
Pea, haddock & spring onion fish cake with a chive, red pepper & onion salad, finished with a tomato tartar sauce.
DUCK LIVER & PLUM PATE
Duck liver and plum pate, clementine and date chutney with sour dough croutes.
HAZELNUT CRUSTED BRIE V N
Hazel nut crusted brie served with mixed leaves and homemade chutney.
CHILLI AND LIME SMOKED SALMON
Chilli and lime smoked salmon in marie rose sauce on croute.
MUSHROOM BRUSCHETTA V
Mushroom bruschetta served on ciabatta bread with side salad finished with a herb olive oil.
PAN SEARED CHICKEN FILLET GF
Pan seared chicken fillet with wild mushroom and taragon sauce.
ROST PORK LION GF
Roast pork lion served with sweet potato mash and a horse radish jus
Poached haddock fillet with herb buttered peas.
Roasted sweet patato, red peppers and hazel nut risotto.
LAMB RUMP GF
Pan fried lamb ramp, roasted rainbow carrots and home made jus. (£3.00 supplement)
VANILLA CREME BRULEE
BAILEY'S WHITE CHOCOLATE & MINT CHEESE CAKE
STICKY TOFFE PUDDING
CHOCOLATE FUDGE CAKE WITH ICE CREAM & MINT CHEESE CAKE
SELECTION OF ICE CREAM & MINT CHEESE CAKE