BOOKING IS ESSENTIAL | SERVED 6.30PM – 7.30PM
Items from this menu may contain nuts.
T O B E G I N
Roasted Garlic, Thyme and Red Lentil Soup with a Drizzle of Cream (v)
Wild Mushroom with Tarragon and Cream on Toasted Bread with Rocket and Truffle Oil (v)
Smoked Salmon, Lemon, Cream Cheese and Chive Roulade with Leaves 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 Sirloin of Beef (gr) served with Yorkshire Pudding, Horseradish Sauce, and Gravy
Rolled Fillet of Plaice with a Tomato, Basil & Garlic Sauce
Green Thai Chicken Curry with Basmati Rice (gr)
Mushroom Linguine Bolognaise (v)
Goats Cheese Tart with Red Onion Marmalade Served with a Tomato and Rocket Salad, finished with Balsamic Glaze (v)
D E S S E R T S
Selection of English and French Cheeses with Biscuits (v)
Devonshire Rice Pudding with Berry Compote (v, gr)
Rich Lemon Posset with Shortbread Biscuit (v)
Chocolate and Orange Terrine with Clotted Cream and Chocolate Sauce
Fresh Fruit Salad (vg, gr) with or without Clotted Cream
Honeycomb Ice Cream (v)
(V – VEGETARIAN, VG – VEGAN, GR – GLUTEN REDUCED)
CHEFS: GILLIAN PARKIN & JAMES CHICK-RICHARDSON