Fine Dining

Fine Dining

2 Courses and a bottle of wine £65
Pre-bookings necessary via the bar

Fine Dining Menu

Starters

  • Seared scallops with mint and citrus pea puree crispy pancetta, basil oil and pea shoots.
  • Slow cooked ham hock gently braised until melting served with toasted sourdough and sharp piccalilli

  • Caramelized Pear and Blue Cheese Phyllo Pastries cup with baby rocket and basil oil

Main Course

  • 6 oz. Rib-eye steak, pan fried of your liking, with roasted field mushroom, tomatoes, rustic fries and garlic butter peas, and Béarnaise sauce
  • Seafood Pappardelle Pasta creamy bisque reduction with tiger prawn, calamari and mussels served with smoked black garlic sourdough toast and fresh chilli.
  • Orange and Grand Marnier Glazed Duck breast with fondant potato silky port wine jus and tender stem broccoli.
  • Roasted butternut squash wilted spinach and goat cheese cannelloni topped with creamy béchamel sauce served with garlic bread and side salad.

Desserts

  • Vanilla Bean Crème Brulee with shortbread biscuit
  • Winter berry Pavlova with mascarpone cream and berry compote.
  • Dark Chocolate and Hazelnut tart with vanilla ice cream

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