To Begin

Timbale of ham Hough, foe gras and steeped prunes with a port and red currant sauce

Open ravioli of smoked salmon with a white wine beurre blanc

Tossed salad with quail eggs and sun blushed tomatoes and croutons

Chicken and puy lentil broth with paysane of vegetables

Pan seared Oban scallop with its own parfait and a citrus dressing (supplement £2.50)

Terrine of seasonal pheasant served with braised red onion