Sample Menu:

Appetisers
Warm Blue Shropshire, Red Leicester & Worcestershire sauce tartlet with a roasted fig & celery salad
Runner bean & potato soup with cream, garlic croutons & crispy bacon
Pressed smoked trout, mackerel & fresh salmon pate wrapped with smoked salmon set on fresh leaves with dill toast & horseradish cream
Chilled cucumber & sorrel soup with minted sour cream
Warm confit of guinea fowl set on rocket leaf with a raspberry balsamic dressing & local gooseberries
Warm asparagus with tarragon butter sauce
Pan-fried Cornish coast scallops, prawn & artichoke salad with a shallot, coriander & lemon dressing
Pan-fried duck foie gras with toasted brioche & plum port compote £4.50 supplement
Oak Smoked Salmon, brown bread & butter, Lemon £4.50 supplement
Chicken Liver parfait, seasonal leaf, redcurrant port dressing, herb bread £4.50 supplement
Galia melon & exotic fruits, with passionfruit sorbet £4.50 supplement
Salad of crevettes, mixed leaf, dill mayonnaise £4.50 supplement


Main Courses
Poached fillet of sea bass with braised baby Evesham fennel, new potatoes & a dill, Pernod nage
Sautéed sirloin medallions of Scottish beef, black pudding, button onion confit, mountain thyme, wild mushroom sauce, baby roast potatoes & glazed vegetable batons
Oyster mushroom, leek & Stilton risotto with creamy English mustard sauce, butter beans & crispy leeks
‘Osso Bucco’ of monkfish served with saffron risotto & braising juices
Seared herb polenta layered with grilled vegetables with a tomato oregano sauce & green beans
Pan fried fillet of salmon trout coated with oatmeal, set on grain mustard puree potatoes with a barley chive broth
Poached supreme of corn fed chicken with a ragout of baby vegetables, fresh herbs & new potatoes
Grilled whole Dover sole, served either on or off the bone, with prawn & chive butter sauce £5.45 supplement
Pan fried fillet of English lamb with a rosemary potato cake, sautéed spinach & black olive, basil dry sherry sauce £5.45 supplement
Prime Scottish tournedos of beef, simply grilled to your liking with an au Poivre sauce
£5.45 supplement
Roast best end of English Lamb, served simply with a ruby port & redcurrant jus
£5.45 supplement
Saffron & asparagus risotto roasted Mediterranean vegetables & pesto £5.45 supplement

(All main courses are served with fresh seasonal buttered vegetables)

All our produce is fresh. Nuts are used in the preparation of some of our dishes,
please advise our restaurant manager if you have any allergies.
A 10% discretionary service charge is added to your bill, the whole of which is paid to the Kitchen and Restaurant staff,
however if you have cause for concern or complaint, please do not hesitate to deduct it.