To Commence

Cream of broccoli and stilton soup
crème fraiche

Pan seared scallops
pea puree, quails eggs

Confit duck and wild mushrooms terrine
soy and sesame dressing

Sea trout escabeche
pickled cucumber, saffron aioli

Twice baked goats cheese soufflé
rocket salad

To Continue

Whole baked lemon sole
caper crushed potato, olive beurre blanc

Char grilled sirloin steak
garlic dauphinoise, wilted spinach, béarnaise sauce

Pork belly
apple mash, pak choi, calvados jus

Cherry tomato and artichoke tart tatin
goats cheese, rocket

Chorizo stuffed chicken supreme
fondant potatoes, curly kale

To Complete

Hot chocolate fondant
pistachio ice cream

Honey and hazelnut tart
caramel sauce and vanilla ice cream

Raisin brulee
rhubarb compote, shortbread biscuit

Selection of local cheeses
biscuits quince jelly

A tasting place of homemade ice creams and sorbets

Coffee, tea or herbal infusions
and petit fours
£3.45 per person