Heartfelt Flavours
£50 for two courses, £60 for three courses
Starters
Homemade Partridge Kiev (GFO)
Panko breaded partridge kiev truffed with garlic and herb butter served with parsnip purée and pickled wild mushroom drizzled with a rich port jus.
Homemade Seafood Ravioli
King prawns and crab meat ravioli on a bed of samphire, served with a parsley and lemongrass butter sprinkled with smoked sea salt.
Beef Bresaola Carpaccio (GFO)
Served with rocket salad, marinated capers, virgin olive oil and balsamic glaze, served with a crispy baguette and finished with shaved parmesan.
Mint and Pea Tartlette (GF/VO)
Accompanied by a goats cheese and beetroot mousse, grilled courgette ribbons, topped with thyme sauce.
Main Courses
Grilled Supreme Chicken Breast (GF)
Accompanied by sweetcorn purée, paramentier roasted potatoes, buttery tenderstem broccoli and a madeira jus. Topped with crispy parma ham.
Pan Fried Fillet of Hake and King Prawns (GF)
Sat on a spinach and herb mash, lemon samphire and finished with a rich lobster sauce.
Beetroot and Blue Cheese Risotto (GF/VO)
Beetroot and blue viney cheese risotto, garnished with crispy capers and parmesan cheese.
Confit Crispy Duck Leg (GFO)
On a bed of purple potatoes, fine beans, oranges and red wine jus, finished with butter breadcrumbs and beetroot powder.
Desserts
Raspberry Panna Cotta (GF/V)
With Champagne infused cherries served with homemade vanilla meringue.
Red Velvet Cake (VG)
Filled with white chocolate, served with strawberry sauce and mango sorbet.
Sweet Board (For 2)
Selection of: homemade marshmallows, chocolate praline, select fruits (strawberries, dragon fruit, mango), shortbread and chocolate fondue.
Dark Chocolate Popping Candy Mousse (GF)
Served on a pomegranate sauce.