FOOD
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WEEKLY LUNCH MENU

Two courses for £ 15.95
Leek & potato soup
or
Warm chorizo salad with garden peas & new potatoes

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Pan fried haddock fillet with baked butternut squash & French beans
or
Pork chop with rosemary mash & red wine jus
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Seared king scallops with broad bean purée, pickled fennel
& a sorrel flower reduction 10.50
Venison carpaccio with pine nuts & a thyme & balsamic dressing 9.80
Breaded camembert with caramelised chicory,
red wine & vanilla pod reduction 6.85
Chicken liver & foie gras parfait with port braised sultanas & crostini 7.90
Crispy duck spring roll with sweet chilli sauce 6.95

*****
Teriyaki yellow fin tuna with wok tossed watercress & water chestnuts,
toasted sesame seeds & wasabi butter 18.90
Provencal bourride with seabass fillet, green lip mussels
& aioli crouton 16.95
Pan fried organic salmon with Jerusalem artichokes, French beans,
dill sauce & parsnip puffs 16.95
Baked Sri Lankan marinated chicken breast with puy lentil
& red bean dahl, plum & ginger chutney and coriander sauce 15.55
Roasted red leg partridge with sautéed spinach,
game crisps, pear & chestnut compote and game jus 17.95
Roast rump of new season marsh lamb with a stuffed aubergine timbale
& double strained yoghurt 18.95
Grilled Rump steak with Béarnaise sauce & pommes frites 14.90
Fettuccini Primavera with pine nut pesto, rocket & Parmesan 12.95
*****
Mixed salad 4.25
Tomato & red onion salad 3.50
Rocket & Parmesan 5.00
Roasted broccoli 3.50
New potatoes 3.50
Creamed mash 3.50
Pommes frites 2.75

*****
White chocolate cheesecake 6.50
Almond & pear cake with vanilla ice cream & blackberry coulis 6.50
Chocolate brownie with chocolate sauce & vanilla ice-cream 6.50
Tarte Tatin with vanilla ice-cream 6.50
Honeycomb or vanilla ice-cream 5.50
Apple or lemon sorbet 5.50
Shropshire Blue, Mull of Kintyre cheddar & Somerset Brie cheese plate 7.50


A discretionary service charge of 12.5% will be added to your bill
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SATURDAY LUNCH MENU

Two courses for £ 15.95
Apple & celeriac soup
or
Haddock & salmon fishcake with dill sauce

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Pan fried haddock fillet with sautéed new potatoes & French beans
or
Pork chop with rosemary mash & red wine jus
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Seared king scallops with broad bean purée, pickled fennel
& a sorrel flower reduction 10.50
Venison carpaccio with pine nuts & a thyme & balsamic dressing 8.80
Breaded camembert with caramelised chicory, red wine
& vanilla pod reduction 6.85
Chicken liver & foie gras parfait with port braised sultanas & crostini 7.65
Crispy duck spring roll with sweet chilli sauce 6.95
Scrambled eggs & smoked salmon 6.50
Eggs Benedict 5.80/7.80

*****
Teriyaki yellow fin tuna with wok tossed watercress
& water chestnuts, toasted sesame seeds & wasabi butter 18.50
Provencal bourride with seabass fillet, green lip mussels
& aioli crouton 16.95
Pan fried organic salmon with Jerusalem artichokes, French beans,
dill sauce & parsnip puffs 16.95
Roast rump of new season marsh lamb with a stuffed aubergine timbale
& double strained yoghurt 18.85
Roasted red leg partridge with sautéed spinach, game crisps,
pear & chestnut compote and game jus 17.95
Baked Sri Lankan marinated chicken breast with puy lentil & red bean dahl, plum & ginger chutney & coriander sauce 15.55
Grilled rump steak with pommes frites, Béarnaise sauce 14.75
Fettuccini primavera with pine nut pesto, rocket & Parmesan 12.95
*****
Mixed salad 4.25
Tomato & red onion salad 3.50
Rocket & Parmesan 5.00
Roasted broccoli 3.50
New potatoes 3.50
Creamed mash 3.50
Pommes frites 3.50

*****
Lavender crème brûleé 5.50
Tarte Tatin with vanilla ice-cream 6.50
Sticky toffee pudding with toffee sauce & clotted cream 6.50
Chocolate ganache with berry coulis 6.50
Honeycomb or vanilla ice-cream 5.50
Elderflower sorbet 5.50
Shropshire Blue, Mull of Kintyre cheddar & Somerset Brie Cheese plate 7.50

A discretionary service charge of 12.5% will be added to your bill
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DINNER MENU