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Saturday 30th July

 

Starters

Soup

Celeriac and Apple (V,Su,M)

 

Smoked Mackerel Pate

  Pickled Gooseberries, Melba Toast, Watercress (Su,M,F,G)

 

Ham Salad

Crispy Serrano, Cured Parma, Grapes, Rocket, Smoked Cheese Sauce (Su,M)

 

Char Grilled Cornish Asparagus
Poached Egg, Rocket, Shaved Parmesan (V,Su,M,E)

 

 

Mains

 

Char Grilled Fillet Steak

Fondant Potato, Wild Mushrooms, Greens, Roasted Shallot, Red Wine Sauce

(£9 Supplement) (M,Su)

 

Pan Seared Guinea Fowl

Pancetta Mash, Sauté Leeks, Shallot Puree, Chicken Reduction (Su,M)

 

Roasted Belly of Pork

Dauphinoise Potato, Apple Puree, Savoy Cabbage, Cider Sauce (Su,M)

Pan Fried Fillet of Hake

Herb Crushed Potatoes, Baby Fennel, Crab Beurre Blanc (F,Su,M,Cr)

Grilled Fillet of Plaice

New Potatoes, Samphire, Caper Beurre Noisette  (M,F,Su)

Coriander Gnocchi
Mango Chutney, Carrot Puree, Rocket, Balsamic Glaze (V,Su,M,G)

Dessert

White Chocolate and Crème Fraiche Tart

With Mixed Berry Salad

 (M,Su,G,

 

Chocolate Marquise

Roasted Hazelnuts, Caramel Sauce

(M,Su,G,E,TN)

Lemon Posset

Cranberry and White Chocolate Cookies

 (E,M,Su,V,G)

 Cheese
Artisan Cheeses and Accompaniments (V,M,E,TN,Su)

Ice Cream
Ice Cream or Sorbet served with Biscotti (V,G,E,M,TN,Su)

Our daily changing menu is freshly prepared by our team of chefs who strive to utilise local produce at all times.  As a result this menu can sometimes be subject to change during the course of the day.

For your information and reassurance, all dishes show which potential allergens they may contain:

E=Egg; Mo=Mollusc; CR=Crustacean; C=Celery; M=Milk; F=Fish; TN=Tree Nuts; So=Soya; Se=Sesame; Su=Sulphites; Pe=Peanuts; Mu=Mustard; G=Gluten; V= dishes suitable for vegetarians VE=dishes suitable for vegans L=Lupin