Seasonal Soup of the Day

Terrine of Smoked Pork Belly and Duck
with Golden Raisin Purée and Marinated Beetroot 

Pressing of Seared Organic Salmon and Leek

wrapped in Organic Smoked Salmon
with Cucumber Pickle and Horseradish Dressing

Beetroot Carpaccio
with a Warm Salad of Wild Mushrooms and Tarragon (V)

Free-range Creedy Caver Confit Duck Leg on Tagine Gratin
with Wilted Spinach, Chantenay Carrots,
Chick Peas and Caramelised Onions 

Grilled Breast of Free-range Chicken
served with Portobello Mushrooms, Roasted Vine Tomatoes,
Rustic Hand-cut Chips and Béarnaise Sauce

Pan-fried Fillet of Bream

with Boulangêre Potato, Wilted Kale and Lemon & Chive Butter Sauce

Polenta Watercress and Parmesan Sausage (V)

on Wilted Cavolo Nero with Confit Garlic Mash

and Roast Pearl Barley Sauce 

Pineapple Carpaccio

 with Agave Syrup, Basil and Coconut Sorbet

Lemon Tart
with Lemon Sorbet and Orange Syrup 

Praline Parfait

with Mulled Fruit and Honey Tuile

Selection of Home-made Ice-cream and Sorbet

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