Creamed Sweetcorn Soup with a Poached Hen Egg
Four Pounds Ninety Pence

Carpaccio of Beef with a Rocket, Parmesan and Truffle Salad,
dressed with Hazelnut Oil
Five Pounds Ninety Pence

Smoked Salmon Bavarois wrapped in wilted Cos Lettuce, served with a
Cucumber and Chilli Coulis
Five Pounds Ninety Pence

Fresh Mackerel and Fondant Potato Terrine with Lemon Balm Oil
and Crème Fraiche Tartar Sauce
Five Pounds Ninety Pence

Quail three ways; Breast on Butternut Squash Puree, Confit Leg
on Haricot Bean Stew and Fried Quail Egg on Beetroot Fondant
Six Pounds Ninety Pence

White Crab Meat, Corn and Crayfish Tian with Sauce Gazpacho                                                   
Five Pounds Ninety Pence

Pan Seared Scallops on Parsnip Puree served with lightly
curried scented Mussels
Six Pounds Ninety Pence

Pan Fried Monkfish with Crisp Pork Belly, Pea Puree and
a Shallot and Bacon foam
Six Pounds Ninety Pence

Roasted Turbot served on a Three Onion Risotto with Baby Vine
Tomatoes and Bacon Foam
Sixteen Pounds Ninety Pence

Honey Roasted Duck Breast with Cinnamon Spiced Couscous,
Pak Choi and a Roasted Red Pepper Coulis
Fifteen Pounds Ninety Pence

Onion and Golden Goats Cheese Tart Tatin with a
Warm Salad of Rocket, Pine Nuts and Butternut Squash
Fourteen Pounds Ninety Pence

Trio of Beef; Fillet on Celeriac Confit, Braised Shin of Beef wrapped
in Spinach and Calves Liver on Onion Mash
Seventeen Pounds Ninety Pence

Medley of Seafood with Herbed Crushed New Potatoes, Wilted Greens
and a Fresh Tomato, Basil and Lemon Dressing
Fifteen Pounds Ninety Pence

Pan Fried Line Caught Sea Bass on Creamed Potato with
Caramelised Baby Fennel, Fennel Puree and a Vanilla Jus
Fifteen Pounds Ninety Pence

Rack of Lamb on a Cassoulet of Summer Beans and Rosemary with
Dauphinoise Potato, Herb Oil and Black Pudding
Sixteen Pounds Ninety Pence

Slow Roasted Tamworth Pork Belly with Creamed Celeriac,
Savoy Cabbage, Confit Potato and Apple Puree
Fifteen Pounds Ninety Pence

Baked Cod Fillet on Wild Herb Linguine served with a
Brown Shrimp and Tomato Butter
Fourteen Pounds Ninety Pence

Thai Green Curry with Prawns, Chicken or Vegetables served with Rice
Nine Pounds Fifty Pence

Homemade Hereford Steer Beef Burger with Tomato and
Mozzarella served on Foccacia Bread with Chips
Nine Pounds Fifty Pence

A Creamy Fish Pie finished with a Mature Montgomery Cheddar Mash
Eleven Pounds Fifty Pence

Strips of Fillet Steak cooked in a creamy Peppercorn Sauce
served with Dauphinoise Potato and Roasted Vine Tomatoes
Eleven Pounds Fifty Pence

Beer Battered Fillet of Local Cod served with Chunky Cut Chips and Pea Puree
Nine Pounds Ninety Pence

Mussels steamed with Garlic, White Wine, Cream, Julienne of
Summer Vegetables and Home Cut Chipped Potatoes
Eleven Pounds Fifty Pence

Chicken Satay served with Egg Fried Rice
Seven Pounds Ninety Pence

Smoked Haddock Fishcakes served with a Poached Egg and a
Chive Beurre Blanc
Eight Pounds Ninety Pence

Vanilla Cheesecake served with a Mango Foam
Five Pounds Ninety Pence

Banana Parfait with Caramelised Banana and Butterscotch Sauce
Five Pounds Ninety Pence

A Rich Chocolate Teardrop with a Cointreau Anglaise
Five Pounds Ninety Pence

Hazelnut Crème Brulee served with Vanilla Shortbread
Five Pounds Ninety Pence

 ‘A Tasting of Blackberries’ – Blackberries with Cream and Meringue,
Blackberry Jelly and Blackberry Milkshake
Five Pounds Ninety Pence

Assiette of Desserts (for those who cannot choose from above,
why not try a sample of them all!)
Six Pounds Ninety Pence

A Selection of Ice Creams
Five Pounds Ninety Pence

A Selection of British Cheeses with Damsel Wheat Wafers and Quince Jelly
Six Pounds Ninety Pence