T H U R S D A Y   1 5 T H   O C T O B E R   2 0 2 6

BOOKING IS ESSENTIAL | SERVED 6.30PM – 7.30PM

Items from this menu may contain nuts.

T O   B E G I N

Tomato and Basil Soup with Herb Croutons and a Drizzle of Cream (v)

Deep-Fried Whitebait with Tartare Sauce

Ardennes Pâté with Apple Chutney and Crisp Bread 

Choice of Fruit Juice: Orange, Apple, Cranberry or Tomato (v, vg, gr)

M A I N   C O U R S E S

Roast Pork Loin with Apple Sauce, Served with a Sage Cider Jus (gr)

Grilled Whole Plaice with Lemon and Parsley Butter (gr)

Lamb Kofta Balls with Apricots Greek Yogurt and Chilli (gr)

Mushroom Stroganoff with Basmati Rice (v, gr)

Roasted Aubergine with Herby Ratatouille and Vegan Mozzarella (vg, gr)

D E S S E R T S

Selection of English and French Cheeses with Biscuits (v)

Apple and Cinnamon Strudel with Custard (v)

Stem Ginger Cheesecake served with Toffee Sauce and Clotted Cream (v)

Fresh Strawberries with Cream or Ice Cream (v)

Fresh Fruit Salad (vg, gr) with or without Clotted Cream

Rhubarb and Custard Ice Cream (v)

(V – VEGETARIAN, VG – VEGAN, GR – GLUTEN REDUCED)

CHEFS: NIGEL GOODWIN & JACOB FISHER