Main Course

Breast of Gressingham Duck basted in honey and lime carved around a rosti potato

Twice baked souffle of wild mushrooms and lentils served with a balsamic cream ( V )

North Sea Halibut baked under herb crust with buttered asparagus and a saffron cream (supplement £1.50)

Baked fillet of pork encased in a shallot and apricot mousse edged by a tarragon cafe
au lait sauce

Roast breast of chicken with truffle scented risotto accompanied by a Morel and Madeira Jus

Char grilled Aberdeen Angus fillet with braised white wine bean and pancetta
(supplement £3.50)

**All dishes are served accompanied by selected vegetables and potatoes**
May we draw to your attention our meat is cooked pink and our vegetables crisp.  Please advise us if you prefer a dish cooked a little longer.  If you prefer any of the above dishes plainly cooked, please do not hesitate to ask.