Starters
Sliced breast of wood pigeon served on hock ham and poached pheasant egg salad finished with a warm walnut dressing
soused mackerel served with wakami seaweed and warm asparagus spears, light lemon butter sauce
Main Courses,
Pan fried fillets of fresh plaice placed on creamed crab and spinach leaves finished with baby leeks and a shellfish sauce
Slow roast breast of farm chicken, with chicken leg served in the style of 'coq au vin' with cocotte potatoes and baby vegetables
Desserts
Warm lime tart accompanied by a coconut and lemon grass sorbet and meringue crisps
A selection of British farmhouse cheeses,served with fruit, biscuits and caraway bread
Two courses £22.95
Three courses £27.95
Coffee & Petits Fours £4.35 Our full a la Carte Menu is also available for lunch