MENU DU JOUR

Served Monday to Saturday at lunchtime. Monday to Friday in the evening until 7pm and Saturday until 6pm

 

STARTERS

HOME MADE SOUP OF THE DAY
served with crusty bread

BAKED FIELD MUSHROOMS (V, GF)
with spinach, goats cheese and pesto

"CLASSIC MOROCCAN SHORBA"
spicy north African lamb broth with cinamon, saffron and coriander, chick peas, orzo pasta and vegetables

HOME MADE DUCK AND CHICKEN LIVER PARFAIT
fig and balsamic chutney and crostinis


MAIN COURSE

TWICE COOKED BELLY PORK …
pomme puree, braised savoy cabbage, red wine jus …

PAN ROASTED PHEASANT BREAST
filled with chestnut and taragon butter, served with braised lentils, kale, pomme puree and red wine sauce

PAN SEARED SEA BREAM FILLET, (GF)
buttered samphire, pomme puree and lobster sauce

BAKED AUBERGINE (V, GF)
filled with Mediterranean vegetables, ricotta and parmesan cheese served with rosemary potatoes, mixed leaves, tomato and basil sauce

 

DESSERTS

TANGY LEMON PANACOTTA
with white chocolate chips and passion fruit coulis

BREAD AND BUTTER PUDDING
with cream

VANILLA CREME BRULLEE (GF)

FROMAGES Duo of French cheese with biscuits


Please be aware that some dishes may contain traces of nut or dairy products.
If you have any specific allergies, please inform a member of our staff. …

MAIN COURSE £11.50 – 2 COURSES £16.00 - 3 COURSES £19.95