Lunch & Dinner

Roasted Parsnip Soup, Truffle Oil and Root Veg Crisps (VG/GF)

Char Grilled Mediterranean Vegetable and Sundried Tomato Salad, Creamed Goats Cheese and Honey Balsamic Dressing (V/GF)

Ham Hock and Pistachio Terrine, Pickled Apples and Shallots and English Mustard Dressing

Beetroot and Vodka Cured Salmon Tartare, Toasted Rye Bread

Caramelized Leek and Thyme Tart Tatin, Dressed Winter Leaves (V)

Duck Liver Parfait, Toasted Brioche and Just Good Food Apple and Walnut Chutney (N)

Braised Beef Cheek, Celeriac Dauphinoise, Glazed Baby Root Veg and Red Wine Jus (GF)

Slow Cooked Lamb Shank Tagine, Chickpea Mash and Harissa Yoghurt (GF)

Roasted Corn Fed Supreme of Chicken, Fondant Potato, Creamed Savoy Cabbage and Coq au Vin Sauce (GF)

Seared Fillet of Hake, Crushed New Potatoes, Saffron and Tomato Sauce and Preserved Lemon

Tandoori Marinated Salmon, Fragrant Rice, Red Onion Bhaji and Coconut and Tamarind Sauce (GF)

Wild Mushroom and Confit Garlic Gnocchi, Spinach Pesto and Parmesan Shavings (V)

Roasted Butternut Squash, Filled with White Bean Cassoulet, Topped with Crispy Kale (VG)

Hazelnut Praline Filled Profiteroles with White Chocolate Sauce and Candied Hazelnuts (N)

Dark Chocolate Mousse, Chocolate Soil, Raspberry Coulis and Sesame Tuile

Almond Frangipane Tart, Morello Cherry Compote and Creme Anglaise (N)

Honey Panacotta, Lemon Shortbread and Crystallised Ginger Syrup

Poached Winter Fruits, Spiced Crumb and Whipped Coconut Cream (VG)

Selection of English Cheese with Biscuits and Homemade Chutney

Coffee & Chocolates