Two Courses £15.95, Three Courses £18.95

Starters

Tart of Pan-fried Chicken Livers with Shallots & Spinach & a Sherry Reduction

Timbale of Crayfish Tails bound in Sun-blushed Tomato Aioli served with a Leaf Salad

Savoury Avocado & Brie Cheesecake served with a Leaf Salad & Fruit Chutney

Main Courses

Supreme of Chicken stuffed with a Goats Cheese & Spinach Mousse served with a Gratin Potato & a Mushroom Cream Sauce

Fillet of Smoked Haddock finished with a Grain Mustard Glaze is served on Gnocchi Dumplings in a Leek & Cheese Sauce

Duck Leg Confit resting on Sweet Potato Mash finished with an Orange & Thyme Jus

Savoury Baklava filled with Aubergines, Peppers & Courgettes in a Tomato & Marjoram Sauce served with a Pine Nut Salad

Desserts

Caramelised Rice Pudding served with Warm Plums

Lemon Posset topped with a Warm Blueberry Compote

Chocolate Fondant Sponge served with Cherry Ice Cream

Extra Vegetables  £1.75 each

Mange Tout & Fine Beans in Lemon Butter

Oven Roasted Root Vegetables

Mixed Leaf Salad with a Balsamic Dressing

This menu is not valid with our early-bird offer.

This menu may not be used in conjunction with any offers, discounts or vouchers

With advanced notice, of at least 24 hours, we can cater for most diners with allergies & intolerances.

Reservations Policy:

The largest table we will seat on a Saturday evening is 12 people.

Reservations are recommended as we can get extremely busy, especially at weekends.

For tables of 6 people & above we require credit/debit card details, to be given when making the reservation, to guarantee the booking.