TO START
Beef Carpaccio, Parmesan Crisp, Capers, Shallot, Truffle Oil (GF)
Oak-smoked Duck Breast with Zesty Orange Salad, Toasted Sesame Dressing & Plum Puree (GF)
Confit Salmon, Kale, Quinoa with Baby Peas, Gem Hearts, Pomegranate Seeds (GF)
Beetroot and Goats Cheese, Micro Leaves, Baby Vine Tomatoes, Honey Roasted Walnut, Balsamic Glaze (V) (GF)
Slow Roasted Tomatoes, Pine nuts, Balsamic, Balsamic, Sourdough Soldiers, Black Olive Tapenade (VG) (GF)
MAINS
Fillet Mignon with Red Wine Reduction, Dauphinoise Potatoes, Tenderstem Broccoli, Vine Tomatoes (GF)
Slow Roast Lamb Shoulder with Roast Garlic and Thyme Jus, Dauphinois potatoes, Tenderstem Broccoli, Vine Cherry Tomatoes (GF)
Seabass Fillet with Fennel, Parsley, Caper Butter and New Potatoes (GF)
Potato Gnocchi, Spinach, Girolles, Gorgonzola (V)
Cauliflower, Pine Nut and Sage Risotto, Parmesan and Herb Crumb (V) (GF)
Beetroot, Mushroom and Squash Wellington, Kale Pesto (VG)
DESSERT
Lemon and Lime Tart (V)
Flourless Chocolate Brownie, Strawberry Coulis (V) GF)
Seasonal Berry Crumble, Liquor Cream (VG)
Baked Mango cheesecake (V)
Seasonal Fruit Salad (VG) (GF)
All our menus can be adjusted to suit any dietary requirements and allergies, however while we have strict controls for allergens, as a busy commercial kitchen we cannot guarantee that our dishes are completely nut free.
(VG) Vegan (V) Vegetarian (GF) Gluten Free / All our prices exclude VAT