Valentine’s Menu    

Amuse bouche

To Start

Gravlax of salmon & dill with crayfish, horseradish cream cheese, lemon & wholemeal bread

(V) Roasted tomato & basil soup

Moules marinere, cream, garlic & white wine with warm breads

(V) Rosary goat’s cheese, pickled beetroot & walnut salad with balsamic

Homemade scotch egg, black pudding & cauliflower puree

Followed by


Main Dishes

Baked fillet of hake, braised fennel, cherry vine tomatoes, aromatic Provencale sauce, finished with serrano crisp

Sage & apple stuffed porchetta, braised red cabbage, sauteed new potatoes & cider sauce

Pan roasted rump of  lamb, chorizo mashed potato, ratatouille with rosemary jus

Fillet of beef wellington, dauphinoise potato, honey glazed carrots & tender stem broccoli, with a port jus

(V) Heritage stuffed peppers with wild mushroom stuffed risotto & mozzarella, on spicy tomato sauce, accompanied by roasted new potatoes & French beans


Wheatsheaf citrus posset, fresh berry compot & biscotti

Chocolate vanilla cheesecake, chocolate soil & vanilla ice cream

Mixed berry Eton mess, chantilly cream, homemade meringue, coulis & chocolate ice cream

Italian inspired tiramisu, for the coffee & chocolate lovers

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

Coffee & truffles