starters

• minestrone soup - topped with a parmesan crouton and served with fresh bread
• smoked salmon parcel - smoked salmon, king prawn and crayfish bound with marie rose on mixed leaves with lemon oil
• pan-fried scallops - with pea puree, crispy parma ham and balsamic syrup
• goat's cheese and roasted red onion bruschetta - on a mixed leaf and walnut salad with a honey dressing
• local game terrine - piccalilli and wholemeal toast

main course

• 28 day matured long horn fillet of beef, rosti potato and a red wine, roasted shallot and garlic sauce
• barbary duck breast with sweet potato mash, roasted butternut squash and a red wine and hoi sin sauce
• rump of lamb served with dauphinoise potato, parsnip purée and a red currant and port sauce
• corn fed chicken breast wrapped in parma ham stuffed with mushroom duxcelle with mashed potato and a mushroom and madeira sauce
• sea bass fillets served with new potatoes and a dill cream sauce
• wild mushroom, asparagus and gorgonzola risotto
• herb pancakes filled with mediterranean vegetables bound with tomato sauce and finished with a thick cheese sauce