Valentine’s Menu    

Thursday 14th February

Amuse bouche

To start

Treacle cured chalk stream trout, wasabi emulsion, tomato & coriander salsa

(V) Roasted butternut squash soup, crème fraiche & toasted pumpkin seeds

Chicken liver parfait, caramelised onion jam & toasted brioche

(V) Rosary goat’s cheese, apple puree, beetroot, apple & celery granite & candied walnuts

Moules marinere with garlic, cream & warm breads

Followed by


Main course

Pan roasted turbot, fennel croquettes, confit baby fennel, leeks salsify, cobnuts & pernod veloute

Pork tenderloin, caramelised apple with honey & sage, fondant potato, black pudding beignet & cider sauce

Roast rump of English lamb, caramelised onion mash, crispy kale & pickled beetroot jus

Fillet of beef wellington, bone marrow & parmesan sauce, dauphinoise potatoes & tender stem broccoli

(V) Roasted field mushrooms stuffed with petite ratatouille served on risotto rice bianco with melted mozzarella & basil pesto

To finish

White chocolate & passion fruit panna cotta

Strawberry & mixed berry Eton mess with strawberry kirsch centre & clotted cream ice cream

Lemon drizzle cake with raspberry fluid gel & vanilla pod ice cream

Peanut butter & dark chocolate fondant with bitter chocolate sorbet

Stilton & cheddar cheese plate, with apple, celery, biscuits & chutney

Coffee & truffles

               £35.00/head or £25.00 two courses