Appetisers

TIAN OF PRAWN & SMOKED SALMON
BOUND IN DILL CREAM ON A HOMEMADE BUTTERMILK PANCAKE
£8.50

TWICE BAKED GARLIC & CHEESE SOUFFLÉ
GLAZED WITH CREAM & MATURE CHEDDAR (V)
£8.00

VENISON & DUCK CONFIT TERRINE
FLAVOURED WITH HONEY & CRANBERRIES
ON A SAGE AND APPLE BALSAMIC DRESSING
£8.00

HOME SMOKED CHICKEN & SPICY VEGETABLE SPRING ROLLS
ON HERB LEAF WITH A SWEET CHILLI & GINGER DIPPING SAUCE
£7.50

Main Courses

SHANK OF LAMB ON CRUSHED ROAST ROOT
VEGETABLES WITH ROSEMARY JUS
£19.00

SUPREME OF CHICKEN STUFFED WITH GOATS CHEESE
WRAPPED IN BACON ON A FOREST MUSHROOM CREAM SAUCE
£18.50

PAN FRIED BREAST OF DUCK FILLED WITH ARMAGNAC
PRUNESON POTATO ROSTI WITH RED WINE JUS
£19.50

ROAST MEDITERRANEAN VEGETABLE RISOTTO
WITH RED PEPPER PESTO (V)
£16.50

Desserts

BRANDYSNAP BASKET FILLED WITH A TRIO OF FLAVOURS OF HOMEMADE ICE CREAM

CRANACHAN CHEESECAKE WITH COMPOTE OF RASPBERRIES

Puddings

STICKY TOFFEE PUDDING WITH HOMEMADE VANILLA ICE CREAM

GOLDEN SYRUP SPONGE SERVED WITH HOMEMADE CUSTARD

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