THE CURRENT RESTAURANT MENU
(plus fresh fish dishes daily)
 

(v) Basket of home made breads with balsamic vinegar
and extra virgin olive oil or butter   2.50

(v) Marinated Kalamata olives   3.00

Chef's soup of the day, home-made bread -
crisp garlic croûtons   5.25

(v) Grilled goats cheese – honey glazed pear – carrot marmalade   6.75

Pressed duck and chicken terrine with lemon and thyme,
red grape chutney - juniper berry and red currant sauce   6.75

Sauté of tiger prawns, spring onion,
mango and chilli - coriander butter   6.75

Smoked salmon – beetroot and chard salad with tiny capers –
lemon and chive dressing   6.95

Main Course
 

(v) Tarte Tatin of roast shallots, butternut squash and pumpkin -
rocket and basil infused olive oil - topped with Mozzarella cheese   14.50

(v) Risotto, with mushrooms and sun dried tomatoes   14.00

Roast shoulder steak of local lamb
with a timbale of aubergine, spinach and tomato -
rosemary and Madeira sauce   18.00

Pan fried breast of local Pheasant
with a faggot made from the legs.  Braised red cabbage -
red wine and shallot sauce   15.50

Braised blade of beef
in coriander and pomegranate.
Kale - braising liqueur   16.00

Slow cooked belly pork - Beetroot mash -
glazed apple - cider sauce - crackling   15.00

Char-grilled prime Hereford Rib-eye steak, served with grilled mushrooms,
tomato and fried onion rings   19.00

Additional items to accompany your rib-eye steak:

Green peppercorn and wholegrain mustard sauce   2.00
Stilton and cheddar cheese rarebit glaze   2.00

Main courses from this menu are served with your choice of new potatoes or chips. All main courses are served with your choice of salad or fresh market vegetables
(including home-grown produce, when available).