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