Creamy Leek & Potato Soup with Malted Granary Bread. (m, g)

Pork, Bacon, Apricot Terrine with Saracens Chutney and Toasted Sourdough. (g)

Smoked Fish Pate with Cucumber, Spring Onion & Dill Salad. (f, m, g)

Red Cabbage, Chicory, Bingham Blue Cheese Salad with Roast Walnut Dressing . (tn, m)

*****

Grilled Sea Bass with a Chorizo, Chickpea and Basil Stew. (f, g)

Roast Chicken Breast with a Button Mushroom Tomato and Thyme Sauce.

Panfried Calf’s Liver with Bacon, Onions, Mash and Red Wine Jus. (m, g)

Roasted Butternut Squash Risotto with Parmesan Crisp & Rocket. (m)

*****

Sticky Toffee Pudding with Vanilla Ice Cream and Toffee Sauce. (g, m, e)

Apple & Blackberry Crumble served with Custard. (g, m, e)

Lemon Pannacotta with Poached Pear and Amaretti Biscuits. (g, m, tn)

Baked Blueberry Cheesecake and Blueberry Yoghurt Ice Cream. (m, g)

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

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