W E D N E S D A Y 2 6 T H AUGUST 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
Vegetable Soup with Croutons and a Drizzle of Cream (v)
Buttered Asparagus Spears, Poached Egg, Parma Ham, and Hollandaise Sauce
Smoked Mackerel and Horseradish Pâté with 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 Turkey Roulade with Pork Sage Stuffing on Crushed New Potato and Jus
Pan Seared Tuna Steak with a Fresh Pineapple, Coriander and Chilli Salsa (gr)
Locally Sourced Venison Casserole with Juniper Berries and a Mustard Mash (gr)
Cajun Sweet Potato Roulade with Spicy Tomato Sauce (v, vg)
Stuffed Polish Cabbage Leaves with Tomato and Herb Sauce (v, vg)
D E S S E R T S
Selection of English and French Cheeses with Biscuits (v)
Sticky Toffee Pudding with Toffee Sauce and a Drizzle of Cream (v)
Baked Peaches in a Maple Syrup and Orange Syrup Served with Meringue and Clotted Cream (v, gr)
Chocolate and Orange Pannacotta with Shortbread Biscuit (v)
Fresh Fruit Salad (vg, gr) with or without Clotted Cream
(V – VEGETARIAN, VG – VEGAN, GR – GLUTEN REDUCED)
CHEFS: NIGEL GOODWIN & JAMES CHICK-RICHARDSON