Menus

October Menu

Savouries, ― Butternut squash and sage ravioli, sage butter OR Partridge and ham hock terrine, home made pickles, winter salad _ Beef Wellington, Porcini mushroom sauce, Thyme roasted potatoes, Heritage carrots, Cavalo Nero, Braised celerymore >>

Menus

August Menu

Savouries, ― Roasted red pepper gazpacho OR Heirloom Tomato salad, Basil sorbet OR Stuffed tempura courgette Flowers OR Home smoked mackerel Pâté Horseradish ― Sea Bass, Fennel Salad, pea risotto OR Pan fried Duck breast,more >>