To Start

Brie and Garlic Flatbread (v)
warm garlic flatbread finished with melting French brie and garlic crumb
(milk // gluten)

Chorizo and Camembert Tart
spicy chorizo sausage and gooey camembert baked in shortcrust pastry with caramelised onion chutney
(gluten // milk // sulphites)

Oyster Mushroom Tempura (vg)
sliced oyster mushrooms in light tempura batter with garlic aioli
(gluten // mustard // soya)

Curried Coconut Prawns
sauteed king prawn tails in a ginger, turmeric and coconut curried cream sauce with toasted croute
(crustaceans // soya // gluten)

Mains

Roasted Seabass (gf)
roasted seabass fillet with Mediterranean vegetables, paprika potatoes, caper and herb dressing
(fish // soya // sulphites)

Chicken and Apricot Ballotines
Parma ham wrapped chicken breast with apricot stuffing served on mushroom and tarragon linguini pasta
(gluten // milk // soya)

Flat Iron Steak
8oz flat iron steak served medium rare, wholegrain mustard creamed green beans, crispy onions and chunky chips
(gluten // soya // mustard // milk)

Pumpkin Katsu Curry (vg)
roasted pumpkin slices in panko breadcrumbs, smothered in spicy and sweet katsu curry sauce served with steamed white rice and fresh coriander
(gluten // soya)

To Finish

Chocolate and Honeycomb Tart
rich chocolate ganache tart, honeycomb ice cream and caramel sauce
(gluten // egg // milk)

Baked Vanilla Cheesecake
baked vanilla cheesecake with black cherry compote and white chocolate biscuit bark
(gluten // egg // milk)

Trio of Ice Cream
a scoop of raspberry ripple, chocolate orange and toffee crunch
(egg // milk)

Mulled Cider and Apple Crumble
sweetened apples cooked with cider, cloves and cinnamon and topped with crunchy shortbread crumble, served with custard or vanilla ice cream
(gluten // egg // milk)

*****

(gf) Gluten Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.