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Dinner menu
Monday to Saturday Lunch – 2 courses £15, 3 courses - £20
Sunday to Thursday evening - 2 courses £20, 3 courses - £25
When chosen from the dishes marked *
Starters
Terrine of confit wild hare with garden apple chutney £7
Pants Ys Gawn, braised leek ravioli with a toasted caraway seed oil £7
Home cured salmon with shallot, caper and lemon dressing, sour crème fraiche £8
Pan roasted breast of wood pigeon with a pickled garden plum sauce £8
Crab and coriander cake with lemon dressed leaf salad*
Smooth chicken liver parfait with melba toast and onion marmalade*
Spiced parsnip and artichoke soup*
Main Courses
Loin of venison with a bitter chocolate sauce on a bed of sweet red cabbage £24
Pan roasted fillet of John Dory with braised chicory, artichoke puree, mussel and saffron sauce £25
Stuffed baked aubergine with a tomato and basil compote, pine nut and basil dressing £18
Fillet of beef wrapped with smoked bacon, roasted shallots and spring green fricassee, beetroot pomme puree £28
Herb crusted baked cod, with Pont-Neuf potato, citrus butter sauce*
Spinach and exotic mushroom risotto with, parmesan crisp, garlic cream sauce*
Stuffed breast of English pheasant with a chestnut mousse, buttered Brussel tops*
Puddings
A selection of English cheeses, served with homemade oatcakes, apple jelly £8
Dark chocolate fondant, white and dark chocolate sauce £8
Glazed lemon curd tart with candied fruit, raspberry sherbet £7
Vanilla pannacotta with thyme tuile biscuit and honey cream £7
Trio of ice creams or sorbets with spun sugar and chocolate straw*
Warm individual bread and butter pudding with a vanilla cream sauce*
Pear and lemon puff tart with a light mint syrup, cider sorbet*
Cafetiere or espresso coffee - £3.50
served with homemade chocolates - £2.75
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