Table d'Hote menu
Dining menu
Served Monday through Friday 12 noon - 8.00pm
Starters
Pressed chicken & mustard terrine, celeriac remoulade, toasted brioche 9
Spiced poached pear, Stilton quince jelly, tomato chutney, watercress & rocket salad (V) 11
Pan-fried scallops, butternut squash, oyster mushrooms and butter sauce 12
Caesar salad with chargrilled chicken garlic croutons, fresh anchovies, & soft-boiled free-range egg 8 50
Homemade soup of the day (V) 6.5
Beetroot gravadlax, horseradish mousse, pickled cucumber, and apple 12
Marinated aubergine, pepper & courgette salad with charred halloumi, basil oil & balsamic glaze (V) 8 .75
Main courses
Roasted salmon fillet with mustard, herb & brioche crust white bean cassoulet, roasted salsify 22
Confit duck leg, spiced red cabbage, fondant potato, blackberry jus 23
Smoked haddock fillet, lemon & herb potato cake, poached free range egg, creamed leeks 23
Corn fed chicken supreme with beetroot puree, curly kale, Hasselback potato, cider & sage cream sauce. 19.5
Oyster mushroom & roasted butternut squash risotto topped with vegetarian hard cheese (V) 15.5
21 day aged English sirloin steak, fries, herb crusted tomato, grilled portobello mushroom & bearnaise sauce 28.5
Cheeseburger, vine tomato, baby gem, bacon jam, gherkin chargrilled sourdough bap, skinny fries 15
Desserts
Warm apple tart served with vanilla ice cream 8.5
Vanilla & lemon cheesecake, mixed berry compote 8.5
Banana, dark chocolate & coconut delice with caramelized banana & butterscotch sauce 8.5
Passion fruit & yoghurt mousse served with a mango & kiwi compote 8.5
Stilton with plum chutney, grapes, crackers 9
Fresh fruit salad, served with a lemon sorbet 7
Three scoops of ice cream or sorbet from our daily selection 7
*If you have any food allergies or intolerances, please speak to one of the service team.