Evening Menu

Soup of the day {*}

4.95

Galia melon

with home made elderflower sorbet with a lemon syrup

6.50

Flaked hot smoked salmon

served with a home made horseradish mustard on balsamic dressed rocket

Chicken satay salad with shitakii mushrooms

served warm with a chilli, lime and sesame dressing {*}

6.95

Asparagus and goats cheese brullee

a savoury custard served warm from the oven with toasted soda bread

6.95

Crab and avocado gateau

on shredded salad leaves with an orange and chive mayonnaise

7.25

Baked breakfast mushroom filled with a rough Armagnac pate

topped with a buttered black pudding crumb and a creamy garlic sauce

6.95

Spicy Bombay vegetable parcels

lightly curried vegetables wrapped in crispy filo served on a mild coconut curry sauce {*}

6.95

Pan fried lamb rump

cooked pink with a stuffing of pine nuts, basil and red pepper with crispy polenta and an almond, horseradish and basil dressing

15.95

Free range chicken breast

with a pancetta, pistachio and apricot stuffing wrapped in home cured ham on wilted chard with a Madeira gravy

15.75

Mozzarella glamorgan sausage

a savoury rissole in a toasted hazel nut and oat coating served on balsamic roast shallots, courgette, fennel and red pepper {*}

15.25

Monkfish, halibut, sea bream and tuna kebab

with coriander and preserved lemon cous cous and a roast vine tomato sauce

15.75

Pot roasted peppered brisket topped with a parsley crust

on truffle oil and cep mash with a duo of rump and fillet steaks served on a creamy au poivre sauce

16.95

Cajun blackened salmon fillet

on a saffron chowder sauce topped with a Cajun spiced rice and sweet corn fritter {*}

15.75

Beluga lentil, wild rice and barley risotto

with spinach and Jerusalem artichokes wrapped in radicchio with griddled artichoke hearts and a buckler leaf sorrel dressing

15.25

Home made venison sausage with pan fried ostritch fillet

cooked pink with roasted beetroot and a blackberry and Puy lentil gravy {*}

15.75

4.95

Tangy lemon tart

served with strawberry sauce

4.95

Fruits of the forest vacheran

meringue with chantilly cream and a red berry sauce

4.95

Sticky toffee pudding

with home made vanilla ice cream

4.95

Vignotte and stilton cheese

with home made biscuits and chutney

4.95

{*} Dishes included on our early evening menu if ordered before 7:00pm Tuesday - Friday 2 courses for £13.95. (more details about Special Offers).

Service not included - however a 10% service charge will be added to parties of 8 or more