| Starter: |
|
Roast Scallops with cabbage risotto al salto and horseradedish cream |
|
£10.00 |
| |
|
Foie gras parfait with sweet wine jelly and toasted brioche |
|
£8.00 |
| |
|
Smoked mackrel with citrus, forest salad and fennel mousseline |
|
£8.00 |
| |
|
Wild mushroom ravioli with green beans and mushroom jus |
|
£6.00 |
| |
| Main Course: |
|
Roast salted cod with crisp potaoes and mustard lentils |
|
£16.00 |
| |
|
Pork loin with mustard crust, confit cheek parcels, sage and apple jus |
|
£17.00 |
| |
|
Roulade of duck breast with creamed corn and lime mash, honey jus |
|
£18.00 |
| |
|
Autumn vegetable terrine with toasted wholemeal bread |
|
£12.00 |
| |
| Dessert: |
|
|
Orange mousse with chocolate tuiles and orange sorbet |
|
£5.50 |
| |
|
|
Lemon and pinenut parfait with salted caramel ice cream |
|
£5.50 |
| |
|
|
Sticky toffee pudding cinnamon creme chantilly |
|
£5.50 |
| |
|
|
Selection on cheeses from Ian Mellis |
|
£6.50 |
| |
|
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