starters

• Tomato and basil soup with freshly baked bread
• Chicken liver parfait served with onion jam and toasted ciabatta
• 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
• Beef and ale pie with mashed potato and a puff pastry lid
• Fillet of salmon topped with herb crust served with new potatoes, and a cream dill 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