• Cream of celeriac soup finished with parsley oil

• A tian of avocado & Whitby crab

• Grilled goats cheese on griddled apple with crispy pancetta & beetroot & ginger relish

• Salmon cured in beetroot & dill with a cucumber, apple & sour cream dressing

• Pan-fried scallops with smoked salmon & white wine veloute lightly flavoured - with mustard & cheese ( supplement £2.50)

• Confit of ducks leg with pomegranate salad, & a soy, honey dressing

• Pan-fried Mortimer forest venison with, red cabbage, pickled pears, blackberries & a port & red wine jus
  

• Breast of pheasant wrapped in smoked bacon with apples, chestnuts & a Calvados & cream sauce
  

• Pan-fried Goosnargh duck breast with salsify, & an orange & Grande Marnier sauce

• Pan fried fillets of sea bass, cauliflower cream & a raisin & caper dressing

• Fillet steak, café de Paris butter & a wild mushroom & red wine jus (£2.50 supplement)

• Vegetarian dish of the day

• Vanilla crème brulee with Clun wynberry ice-cream, & Sheila’s parkin

• Meringue with hazelnut ice-cream, raspberries in Drambuie syrup, chocolate sauce & mascarpone cream

• Bread and butter pudding with apricots in brandy and vanilla ice-cream

• Profiteroles with our dark chocolate sauce & Irish coffee ice-cream

• A selection of our homemade ice-creams & sorbets

• A plate of three cheeses, served with grapes and biscuits

• 1999 Muscat de Beaumes de Venise      100 ml glass

• Half Bottle

• House white & red
  
• 175ml glass

• Pinot Grigio         Porta Italica

• Chablis A.C. Domaine Hamelin

• Cloudy Bay Sauvignon Blanc- New Zealand

• Malbec Colleccion Torino

• Chateau Fontblanche 1er Cote de Blaye Bordeaux

• Eventide Shiraz

• Morgon Domaine Collonges

• Prosecco Malvolti           

• Cuvee Rose Carpene Malvolti

• House Champange

• Taittinger Brut Reserve

All prices inclusive of V.A.T.
  Service not included

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