Classic “Coquille St Jacques”

Our homemade pork and apricot terrine with brioche rolls and apple chutney

Platter of oak smoked salmon served with cappers and shallots

Aspagus and baby leek pancake coated with tomato and herb sauce

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Lobster thermidor

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Blackcurrant sorbet laced with cassis

Homemade roast tomato and pepper soup with bail croutons

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Baked fillet of turbot with a crab risotto and finished with a citrus dressing

Medallions of venison in a red wine and woodland mushrooms sauce accompanied with dauphinoise potatoes

Chestnut and mushroom risotto served in a filo tart with rocket pesto

Fillet of Angus beef cooked to your liking glazed with stilton, with caramelised shallots

Served with a savoy cabbage and lardons of bacon, baby carrots, pomme Parisienne and new potatoes

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Sticky toffee pudding served with a butterscotch sauce

Winterberry pavolova

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A selection of English and Continental cheeses
(Churchill’s Crusted vintage port by the glass £7.00)

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