Sample Course Menu
Seasonal Soup with a selection of Bread
Dressed Salmon Fishcakes
Chicken Liver Parfait served with Toasted Brioche a Plum and Shallot Chutney
Ham Hock accompanied by Pickled Veg and a Mustard Mayo
Yorkshire Roast Beef with Celeriac Puree, Herb Roasted New Potatoes, Baby Carrots and Beef Jus
Cider Pork with Fennel and Apple served with Mashed Potatoes and Roast Cauliflower
Pork Belly with Dauphinoise Potatoes, Seasonal Vegetables and an Apple & Celeriac Puree
Herb crusted Baked Cod with Asparagus and Pureed Cauliflower
Parsnip and Blue Cheese Tart with Nectarine Salad
Roast Pepper and Asparagus Risotto with Baby Carrots and Basil Oil
Home Made Sticky Toffee Pudding served with Butterscotch Sauce and Vanilla Ice Cream
Dark Chocolate Mousse and Pomegranate Jelly
Fresh Nectarine and Mascarpone Tart with Crushed Pistachio Nuts
Cheese Board: A Selection of local Cheeses served with Crackers and Chutney
Prices will vary according to selections made from this menu.
Please contact us for a bespoke quote.
We have vegetarian and allergy specific options also available.
Please make these known at the time of booking and we will gladly cater to your requirements.