| To Start Fresh breads with tapenade, olive oil & Balsamic vinegar
Garlic bread
Marinated olives
Chef's soup of the day
Crab cakes with pickled cucumber, red pepper couli
& herb oil *
Mussels cooked in a tomato & basil sauce with
crusty bread*
Tart fine of beetroot & goats cheese with a red
wine dressing*
Roast butternut squash risotto with parmesan
shavings*
Oriental braised pork with vegetable noodles*
Pigeon breast on roasted peppers, vine tomatoes,
courgettes & salsa verde dressing *
* These dishes are also served as a light lunch
To Follow
Confit of duck with juniper sauce, braised red
cabbage & roasted new potatoes
Whole trout steamed with mussels, saffron, garlic
& thyme served with braised baby gem
Vegetable tagine with lemon & grilled vegetable
cous cous
Corn fed chicken supreme with a thyme jus,
Dauphinoise potatoes & ratatouille
Poached hake on mashed potato with a poached egg
& chive butter sauce
Herb gnocchi with watercress broth & wild
mushrooms
To Finish
Chocolate & almond torte with vanilla whipped
cream
Rhubarb & ginger crumble with home made custard
Creme brulee with a sable biscuit
Rice pudding with fruit compote
Selection of local cheeses |
