À la carte menu

FIRST COURSE

• Gin, lemon & dill pollen marinated local trout gravadlax with a poached trout, caper & lemon crispy fishcake, dill dressing    £9.95
• Crispy rolls of confit Peking duck, noodle, carrot and hoi sin with plum dipping sauce £9.50
• Sri Lankan curried crab leek & ginger tart  £9.95
• Asparagus , ricotta and pecorino ravioli with pine nut & basil pesto verde (v) £9.50
• Curried cauliflower, Pea and spinach samosas, cashew nut and toasted coconut salad  £9.50
• Honey & soy glazed pork satay meatballs with confit garlic peanut and ginger  £9.50

MAIN COURSE 

• Pan seared cannon of local venison  pulled beef brisket & red onion croquette , red wine jus £25.50
• Slow roasted loacl pork belly, toad in the hole pie, roasting juices, crackling shard £23.00
• Pan seared lamb rump with slow braised lamb hotpot , red wine jus £25.00
• Warm tart of roasted courgette, pea, mint, leek, feta and ricotta   (v) £21.00
• Pan roasted local red mullet, champ potato, mango, lime, sun blushed tomato salas £25.00
• Roasted root vegetable, chestnut mushroom & puy lentil hotpot  (v) £21.00

DESSERTS

• Steamed sticky toffee & ginger sponge pudding with butterscotch  sauce  £8.95
• Warm Treacle and walnut tart, double cream  £8.95
• Rich chocolate and Cointreau  marquise, double cream £8.95
• Passuin fruit, raspberry & meringue semifreddo  £8.95
• dairy ice cream 2 scoops £4.00/ 3 scoops £5.50
• Selection of cheese and biscuits £8.95

Please note that this is a SAMPLE menu
Due to the nature of our small menu & small kitchen we are unable to cater for Vegans, dairy free diets & severe allergies like coeliac 
All dishes are served with a pot of fresh vegetables to share and Dauphinoise potato 
ALL OUR MEAT AND POULTRY IS LOCALLY SOURCED AND FREE RANGE OR OUTDOOR REARED
ALL FISH LOCALLY CAUGHT