The menus are changed on a monthly basis, to provide a variety of quality dishes using the best ingredients available. A steak menu is also available as a permanent feature.

Evening
2 courses �19.95 3 Courses �23.95
Wild Mushroom Soup topped with Gruyere cheese croutons
Stuffed Romano Peppers with a mixed herb couscous on citrus dressed rocket leaves and roast vine tomatoes
Slow Roasted Partridge on braised red cabbage
with a plum and thyme sauce
Fresh Mussels in a cream, garlic and white wine sauce topped with fresh chopped parsley with a warm wedge of ciabatta
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Charred Medallions of Venison on a field mushroom topped with caramelised red onion compote and a warm chestnut cream
Grilled Fillet of Sea Bream with buttered baby vegetables and a fennel beurre blanc
Roast Supreme of Corn fed Chicken on a fondant potato with
a confit of leeks and a light demi-glace
Baked Vegetable Casserole with cheese and chive dumplings and finished with flat leaf parsley
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Warm Rum and Date Sponge with caramelised orange segments and finished with roast figs and a quenelle of mascarpone
Chef�s own Lemon Cheesecake with a ginger crumb and mango coulis topped with a lime zest
A Selection of Local Cheese with biscuits, tomato jam and malt loaf
Individual Tartlet filled with cr�me patisserie, topped with redcurrants and sat on a raspberry coulis

Lunch

Soup with a warm bread roll �3.95
Chefs own Crab Cakes with lemongrass and ginger with a sweet chilli sauce �4.95
Smoked Duck and Mango Spring Rolls with a plum and Hoi Sin sauce �5.25
Chicken and Duck Liver Pat� with plum sauce
and warm toast �4.25
Goats Cheese and tomato Tatin sat on wild rocket
with a balsamic reduction �4.45
Home Cured Gravadlax with a wedge of fresh ciabatta, cr�me fraiche and a horseradish sauce �5.45
Grilled Venison Sausage with a red onion compote �4.75

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Steak Pie with shortcrust pastry �8.45
Braised Lamb Henry with a mint mash and
a rich demi glace �9.45
Confit of Duck on a braised red cabbage with sultanas
and caramelised red wine shallots �8.95
Roast Salmon Steak on thai spiced noodles with
a sweet chilli cream sauce �9.95
Medallions of Pork on black pudding and finished
with a sweet cider jus �9.95
Lambs Kidney Portuguese finished with layonnaise potatoes and topped with fresh chopped parsley �9.45
Red Onion Tartlet with goats cheese, baked to bind and served with a tomato chutney �7.95

Thursday - Saturday
Restaurant Noon - 2.30pm and 7pm -9pm
Morning Coffee 10.30am - 12.00
Afternoon Teas From 2pm

Sunday
Sunday Lunch 12pm - 3pm
2 courses �11.95 3 courses �14.95