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RESTAURANT MENU

 

WEDNESDAY - SATURDAY 6-9PM

 

STARTERS

 

Soup of the Day

 

Seared Scallops with Salsify Puree and Red Pepper Gel

 

Stilton Beignets with Pear Puree, Chicory and Walnuts (V)

 

Chicken Liver Parfait with Toasted Brioche, Mixed Leaves and Shallot Chutney

 

Hot Smoked Salmon with Pickled Vegetables, Baby Capers and Basil Dressing

 

Charred Feta, Cherry Tomato, Spring Onion and Beetroot Salad (V)

 

 

MAINS

 

Seared Duck Breast with Tender Stem Broccoli, Candied Beetroot, Champ Bon Bons, Black Olive Aioli

 

Pan Seabass with Dauphinoise Potatoes, Charred Greens, Samphire finished with a Buerre  Blanc Sauce

 

Slow Roasted Belly Pork with Colcannon Mashed Potato, Roasted Root Vegetables and Cider Reduction

 

Braised Shin of Beef with Roasted Sweet Potato, Crispy Kale, Wild Mushroom, Shallot and Bacon Jus

 

Roasted Butternut Squash, Baby Sweet Pepper and Sage Risotto (V)

 

 

DESSERTS

 

Chocolate Mousse, Pistachio Crumb, Meringue Shards and Raspberry Gel

 

Treacle Tart with Scents of Ginger, Toasted Coconut and Clotted Cream

 

Blueberry Panna Cotta and Butter Biscuits

 

Homemade Chocolate Brownie served with Chocolate Soil and Caramel Sauce

 

Mango and Passion Fruit Parfait served with a Pineapple and Mint Salsa

 

 

 

 

 

 

Items marked as (V) are made with vegetarian ingredients and items marked as (VE) are made with vegan ingredients

Please note that our menu descriptions do not include all ingredients or allergens. This information is subject to change and can be updated by our suppliers each time. Therefore, even if you have chosen the item previously, please make sure that you check it each time you visit and always inform us of your allergy, intolerance or dietary requirements. If you have any questions, allergies or intolerance's, please let us know before ordering.