Starters

Baked Portobella mushroom with Roast Mediterranean vegetables
finished with goats cheese.

Warm salad of free range Iberian Chorizo with sliced new potato
and aged balsamic dressing.

Black Tiger prawn tails in ginger, lime and garlic with thin Cantonese style noodles
and shellfish glace.

Timble of ripe Avocado and blue swimmer Crab
with a roast red pepper coulis.

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Main Course

Roast rump of English Lamb on garlic scented crushed potato
with a redcurrant and port wine jus.

Fillet of Pork wrapped in Parma ham with stilton on spring greens and Potato
with whole grain mustard sauce.

Pan fried supreme of chicken with spicy Iberian chorizo and buffalo mozzarella
on roasted red pepper coulis.

Lightly grilled fillets of Sea Bass simply served on dressed mixed leaves
with lemon butter.

Pan fried fillet of Beef served on sautéed new season potatoes and spring vegetables
with a Madeira and mixed forest mushroom sauce.

Seared Tuna loin steak with sauté fine beans, Asparagus spears and sunblushed tomato
with a sweet chilli and light soya dressing.

Roast sweet red pepper filled with a creamy wild forest mushroom Risotto
lightly finished with truffle oil.

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Puddings and Cheese

Treacle and orange marmalade tart

French Artisan apple tart

Marbled Chocolate truffle torte

All available with either hand made vanilla pod ice cream or double cream

Rustic cheese plate with camembert, vintage brie, Mowbray stilton,
tracklements, olives and confit tomatoes served with water biscuits

Coffees, cognac, liqueurs and a selection of alternative digestives available

Please see our menu boards for seasonal specials and lighter themed dishes