First Courses
Poached Egg sat on Black Pudding
With Pancetta and a Cauliflower Puree finished with a Grain Mustard Butter
Smoked Ham Hock Terrine
served with a home made Pineapple and Sultana Puree
Jerusalem Artichoke Risotto
with Tempura Tiger Prawns finished with a micro salad
Celeriac Veloute
with an Apple and Shropshire Blue Cheese Crouton
Roast Butternut Squash and Spinach Tartlet
with Goats Cheese and finished with a Tomato Dressing
Main Courses
Roast Ribeye of Irish Beef
served with a Yorkshire pudding, Roast potatoes and Gravy
Roast Guinea Fowl Breast
with Parsnip puree, Potato gratin and a Morel cream
Crisp Salmon with a Seared Scallop
with Leek and Bacon, Mashed Potatoes with a Spiced Jus
Oxtail
served with Mashed Potatoes, Baby Onions and Mushrooms
Pan fried Bream
with Mushrooms, sliced potatoes, sweet red peppers, grain mustard and tarragon butter sauce.
Ravioli of Spinach
with Mushrooms and Goats cheese and a Garlic and Sage butter (v)
Desserts
Apple Crumble
with a Caramel and Calvados Sauce
Chocolate Brownie
with dark chocolate sauce and vanilla ice cream
Mixed Ice Creams & Sorbet
Port Poached Pears
with Chocolate Ganache and Filo Pastry
Selection of Seasonal Cheese
served with Biscuits and Breads
3 courses £19.95
Please note that 10% service charge will be added to tables of 8 or over