Winter Menu

Celariac and potato Rosti, wilted spinach, crisp Pancetta, quail's egg and a hollandaise sauce
Panfried rump of lamb with pomme anna potatoes and a red pepper, mint and balsamic dressing
Chocolate and praline parfait with raspberry coulis

Linguini with a prawn bisque, char-grilled tiger prawns and deep fried ginger
Asian style, sticky marinated pork fillet with wok fried cabbage, seasame seeds, peanuts, chillis and soy sauce
Poached plums with gateaux breton and vanilla flavoured mascapone

Homemade gravad lax with fennel salad and swedish mustard dressing
Roast fillet of cod with sauted leeks, pomme saladaise, chorizo and a chorizo oil and aioli sauce
Lemon syllabub with oat biscuits and toasted almonds

Summer Menu

Butterflied and char grilled sardine bruschetta with spicy tomato salsa
Pan-fried chicken supreme, stuffed with lemon and herb ricotta, served with a warm French bean & shallot salad and steamed new potatoes
Baked peaches with caramel sauce & vanilla ice cream

Thai Fishcakes with a sweet chilli and cucumber dip
Roast leg of lamb, on a bed of pine nut and mint couscous, with a lightly spiced pepper dressing
Summer pudding

Grilled asparagus with crisp pancetta and parmesan and a balsamic dressing
Pan-fried sea bream with capanata (Sicilian baked vegetables) and a rocket salad and basil oil
Rich chocolate tart with créme chantilly

Vegetarian Menu

Melted goats cheese on toasted brioche with oven dried tomatoes and a tomato relish
Roast pumpkin and leek risotto with parmesan shavings

Rockfort, pear and endive salad with toasted walnuts and a rockfort dressing
Cherry tomato, thyme and cardamom pappedelle

Ragout of wild mushrooms and parsley in a puff pasty casing
Sweet corn feta and mint cakes with aioli dressing and a rocket salad