• French onion soup gratinated with Gruyere cheese

• Wenlock edge prosciutto with a celeriac, apple, grape & hazelnut salad

• Grilled goat’s cheese with crispy pancetta, pine nut salad & a beetroot & ginger relish

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

• Confit of ducks leg with an orange & cashew nut salad & a soy, honey & wasabi dressing
  

• A tian of avocado, crayfish & prawns topped with smoked salmon
  

• Pan-fried Goosnargh duck breast with spiced pears, salsify & a red wine jus

• Walls pork plate – confit of belly, pork loin steak, black pudding, crackling, caramelised apple & a red wine jus

• Pan-fried haunch of venison, celeriac puree & a red wine & raspberry sauce

• Shropshire fillet steak with a potato galette, café du paris butter & a wild mushroom & red wine jus (supplement £2.50)

• Trio of sea bass, lemon sole & scallops with a white wine, mussel & prawn veloutè

• Vegetarian dish of the day

All main courses are served with a selection of seasonal vegetables & our dauphinois potatoes

• Pannacotta with cherries in Kirsch & pistachio ice-cream

• A duo of coffee & vanilla crème brulee

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

• Profiteroles with our dark chocolate sauce & banana ice-cream

• A bowl of our homemade assorted ice-creams & sorbets

• A plate of three cheeses, served with grapes, and biscuits    (supplement of £1.50)           

• 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

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