Sample Menu

Starters
Whipped goats cheese, beetroot salad, honey and thyme balsamic dressing, served with oatcakes
Spiced butternut squash soup, served with crusty bread and butter
Gratin of smoked mussels and cod cheeks, creamy white wine leek and cheese sauce, topped with parmesan and herb crumb
Mains
Roast vegetable and borlotti bean stew with rosemary and thyme dumplings
Turkey, sage and onion stuffing, pigs in blankets, roast potatoes, roast parsnips, braised red cabbage, seasonal greens, and gravy
Seared fillet of salmon with crayfish tails in a creamy white wine lobster sauce, served with spring onion mashed potato and seasonal greens