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Our menu changes monthly to utilise the very best of seasonal ingredients. Below is a sample menu from May 2007.
Starters
Minted green pea & lettuce soup ~
£3.75
Crispy whitebait, Tartare sauce ~
£5.75
Seared fresh sardine fillets on bruschetta with Niçoise salad ~
£5.95
Home-cured salmon, dill mayonnaise, potato and horseradish salad ~
£5.95
Goats' cheese, sweet potato and coriander terrine with aubergine relish & roast cherry tomatoes ~
£5.95
Pressing of ham hock and black pudding with pineapple jam ~
£5.95
Baked Stilton cheesecake on a walnut crust with pickled pear ~
£5.95
Smoked haddock and spinach fish cakes, tomato and chive beurre blanc ~
£5.95
Asparagus, green pea and feta salad with elderflower and mint dressing ~
£5.95
Main Courses
Roasted aubergine with Provençal topping and Mozzarella served with tomato and basil salad ~
£9.50
Fish and chips, fresh haddock fillet in beer batter with minted crushed peas and Tartare sauce ~
£9.50
Venison & pork sausages on Shropshire blue mash with caramelised red onion gravy and baked red cabbage ~
£9.50
Pan fried breast of chicken on Rösti potatoes & red pepper salsa, wild roquet & lemon salad ~
£11.50
Lavender crusted rump of spring lamb, Dauphenoise potatoes, ratatouille and caramelized new season garlic ~
£14.50
Wild rabbit, confit leg and seared loin in a Dijon and thyme jus with crushed sweet potato ~
£12.50
Roasted smoked belly pork, Puy lentils, celeriac, apple and Calvados ~
£12.00
Our menu changes monthly to utilise the very best of seasonal ingredients. Below is a sample menu from May 2007.
