To Start

Complimentary homemade bread with flavoured oil

Mixed marinated olives £2.25

Home made soup of the day £4.95

Roasted vegetable pressé with goat’s cheese mousse,
red pepper coulis, spinach and raddichio salad £6.75

Flaked ham hock with a minted pea pannacotta, brown Melba toast and egg yolk jam £7.25

Seared Scottish scallops with black pudding, baby pomme and vanilla potato puree £9.00

Smoked chicken and black pudding terrine, red onion marmalade and pain d’epice £7.00

Seared pigeon breast served with a smoked cheese and apple tarte tatin, hazelnut,
Madeira and citrus dressing and micro parsley salad £7.50

Main Courses

Pan roast rump of lamb, pressed parsnip and potato boulangere, creamed winter greens
and kale with a raspberry and thyme sauce £17.00

Roasted aubergine filled with home blushed tomatoes, aubergine caviar and rocket topped
with a rosemary and parmesan crumb, sweet potato fries and winter salad £14.50

Loin of venison, served pink, on sweet and sour red cabbage with a celeriac gratin 
and cranberry jus £17.00

 Fillet of sea trout with fennel, citrus fruit and ginger concasse, broad beans
with black sesame seeds and oyster sauce udon noodles £16.50

Fillet of beef with grilled foie gras, garlic spinach, parmesan dauphinoise
and red wine sauce £24.00

Corn fed chicken supreme served on sweet fried chicory and golden beetroot
with potato croquettes and a silverskin onion and chicken jus £15.50

Pork tenderloin wrapped in smoked bacon, wild boar and prune stuffing, confit potatoes,
 honey roast carrots with rosemary and apricot £16.50

Fresh market vegetables and potatoes are served with main course

Side Orders: £2.25  

       

Please see our blackboards for a selection of daily specials and fresh fish dishes  

 

Head Chef  Peter Laurenson

 

Click on here to see other samples menu