Starters

 

Chefs Homemade Soup Served with Crispy Croutons

(Roast Red Pepper, Butternut Squash and Cherry Tomato, Pea and Mint, Rustic Vegetable, Carrot and Coriander, Cream of Broccoli and Stilton, Wild Mushroom, Roast Garlic and Tarragon, Roast Parsnip and Rosemary, Sweet Potato and Coconut)

 

Grilled Asparagus, Parma Ham, Soft Poached Egg and Beurre Blanc

 

Watercress Salad with Honey Roasted Figs, Stilton and Walnuts

 

Maple Syrup Figs and Red Onion Crostini with Peppery Rocket Leaves

 

Warm Spinach, Pine-Nut and Stilton Filo Tartlet Served on A Dressed Rocket Salad

 

Grilled Flat Mushroom with A Sour Dough and Herb Crust Seasonal Leaves and An Aioli Dip

 

Locally Sourced Field Mushrooms Sautéed with White Wine, Parsley and Spinach

Served with A Brie Toasted Croute

 

Homemade Chicken Liver and Smoked Bacon Parfait Served with A Spiced Apple Chutney and Crisp Toasts

 

Indian Savoury Whole Table Sharing Platter

(Vegetable Samosa, Onion Baja, Vegetable Pakora, Mini Poppadum’s, Mango Chutney and Cucumber Raita)

 

Arancini Balls Served on A Bed of Rocket with A Tomato and Olive Vinaigrette

 

Warm Salad of Black Pudding, Smoked Salmon, Apple, Grain Mustard Dressing and Pea Shoots

 

Roast Beetroot, Grilled Goats Cheese and Walnut Salad

 

Shredded Crab and Avocado Salad Served on Crispy Toast

 

Trio of Salmon (Poached, Mousse and Smoked) With A Lemon, Dill Dressing

 

Smoked Haddock Fishcake with Chilli Jam and Walnut Salad

 

Smoked Salmon Plate, Pickled Red Onion, Capers, Lemon Wedge, Black Pepper and Brown Bread

 

Cold Water Prawns in A Richly Seasoned Mayonnaise Dressing on A Salad of Tomato, Cucumber and Seasonal Salad Leaves

 

Duo of Cantaloupe and Honeydew Melon with A Wild Blueberry and Garden Mint Syrup

 

Salad of Minted Melon Balls and Strawberries on Rocket with Balsamic Dressing

 

Antipasti of Cured Italian Hams Served Traditionally with Roasted Figs, Feta, Roasted Vegetable and Balsamic Oil

 

Sweet Beef Tomato and Buffalo Mozzarella Tower Topped with A Green Pesto Dressing and Fresh Basil

 

 

All served with a bread accompaniment 

 

 

Menu updated 15.02.2019