Pan fried foie gras, braised lentils, girolle mushrooms

Sherry vinegar jus £ 5.00 supplement

Leek and potato soup with a chive cream

Sautéd scallops, leaf salad, parmesan & parma ham crisp, herb beurre blanc

£ 5.00 supplement

Warm soufflé of Roquefort cheese with poached pears and walnuts

Italian white onion tart tatin topped with goats cheese, leaf salad, roasted beetroot, and beetroot and balsamic glaze

Garlic bread with or without mozzarella cheese


Navarin of lamb with rosemary and thyme dumplings and pommes mousseline

Braised feather blade of beef with creamed potato and bourgignon sauce

Pithivier of wild mushrooms, Gruyere cheese and butternut squash blanquette of winter vegetables and tarragon cream

Steamed timbale of dover sole and salmon baby steamed potatoes, buttered spinach, champagne butter sauce £10.00 supplement

Confit leg of duck, sauté of wild mushrooms, fine beans and baby potatoes, truffled jus

Fillet of beef, fondant potato, buttered spinach, sauté salsify, smoked bacon lardons, mixed mushrooms, red wine jus £10.00 supplement

Spaghetti carbonara or bolognese


Eton mess with seasonal fruits and fruit coulis

Selection of fine cheeses £2.50 supplement

Raspberry crème brulee

Chocolate fondant with morrello cherries, and Chantilly cream

Rum baba with seasonal fruits and fruit coulis

Selection of ice creams and sorbets

Two courses £ 20.50

Three courses £ 25.50

Please ask to speak with Michael our chef if you suffer from food allergies or intolerances