starters

• Tomato and basil soup with freshly baked bread
• Chicken wrapped in smoked baked and deep-fried in a lightly spiced beer batter served with garlic and chive aioli
• Smoked mackerel pâté with toasted crostinis and tartar salsa
• Baked field mushrooms on garlic infused ciabatta topped with melted gruyere cheese finished with basil pesto

mains

• Turkey breast with chestnut, onion and sage stuffing, roast potatoes, bacon roll and cranberry gravy
• Sirloin steak served with fat chips and a cream of pink peppercorn sauce
• Fillets of sea bass with sweet potato mash, and a cream dill sauce topped with Parmesan crisp
• Slow roast lamb shank with creamy mashed potato and a red wine and mint sauce
• Butternut squash, Gorgonzola and artichoke tart served with parsley cream sauce
• Roasted pepper filled with Mediterranean vegetables topped with halloumi cheese finished with balsamic syrup and new potatoes

all main courses are served with fresh seasonal vegetables