Selected times still available on the Saturday and Sunday Night

TO START

Spring Vegetable Soup with Crusty Bread

5 Bells Chicken Liver Pate, Cumberland and Port Sauce, Toast

Butternut Squash and Pea Risotto

Lamb Meatballs stuffed with Mozzarella in a Bloody Mary Sauce

Melon, Parma Ham and Chared Feta Salad with Ciabatta croutons

Pan seared Scallops, Chorizo and Cherry Tomato Salsa

Seafood Platter 2 to share– Squid, Whitebait, King Prawns,

Peppered Mackerel, Smoked Salmon Roulade, Dips and Bread

TO LINGER OVER

Maple Glazed Gressingham Duck Breast with Orange and Star Anise and Stir fried Vegetables

Slow roasted Venison, Cheese and Chive Mashed Potatoes, Spring Greens and Peppercorn Sauce

Pine Nut and Wild Garlic Crusted Lamb Rump  Minted Pea Puree and Potato Rosti

Chicken Breast  stuffed with Goats Cheese wrapped in Parma Ham with Basil and Sundried tomato Salsa

Pan fried Sea Bass with White Crab Salad  and Brown Crab Mayonnaise

Steamed Monkfish with Spring Onions and Ginger

Halloumi, Vegetable and Mushroom Strudel,  Sundried Tomato Sauce

 

Steaks

Sirloin, *Ribeye   or **Fillet Steak, Peas, Mushrooms,

Onion Rings and choice of sauce

TO LINGER LONGER OVER

Triple Chocolate treat—Chocolate Mousse, Torte and Honeycomb and Chocolate Ice Cream

Rhubarb and Custard Trifle

Crème Brulee vanilla shortbread

Lemon  Tart with Chantilly Cream

Sticky Toffee Pudding, Cream, Custard or Ice Cream

Crepes with Vanilla Ice Cream and Warm Berry Compote

*Local Cheese Board, Biscuits, Grapes, Celery and Apple

 

2Courses £29  PER PERSON

3 courses £35   PER PERSON

* £2 surcharge

** £6 surcharge

We reserve the right to alter the menu without prior notice.