Starters

Soup of the day
(Please ask your server for details)

Cured mackerel with truffle potato salad
and brown bread ice cream

Ox tongue pastrami with horseradish cream,
pea shoots and brioche crouton

Goats cheese chantilly with roasted peanut dressing
and baby spinach

Main Course

Pork chop with thyme roasted potatoes seared kidney
and wilted spinach

Pan-fried Gressingham duck breast, braised cabbage and creamed potatoes with orange and confit duck tortellini

Monkfish cheeks with a pea and shallot fricassee, fondant potato
and sherry vinegar dressing

Cauliflower and parmesan risotto

Puddings

Vanilla cream with shortbread biscuits
with strawberry and pepper jelly

Berry gratin with honey sabayon, wild strawberry sorbet
and bee pollen

Ice cream and sorbet
Chef’s daily selection

'Cheeses from here and there'
Selection of local and French cheeses with individual garnishes

Tea/Coffee with Chefs homemade petit fours

2 Courses £20.00
3 Courses £25.00

An optional service charge of 10% is automatically added to all restaurant accounts. We would like to make our customers aware that every gratuity received is divided equally among all of our staff.

An administration charge of £2.55 will be applied to all payments made by credit cards throughout the hotel. There is no charge for payments made by maestro, solo or debit cards.