STARTERS:
Roasted Butternut squash Soup, Wheaton Bread (V, Vegan)
Thai Chilli Beef, Napa Slaw, Coriander and Chilli Dip
Goat’s Cheese Fritters, Red Onion Jam, Walnuts & Apple Salad (V)
Oriental Duck Spring Roll served with Asian Salad, sweet chilly & soya sauce
Prawn and Avocado Tartar, chive aioli
Veg Tempura, mix baby salad ,Sweet chilly and hoisin sauce.
MAINS
10oz Sirloin Steak, Chunky Chips, Roasted Tomato, Salad, Pepper Sauce
Chicken Voldastana, Grilled Chicken fillet, topped Chorizo melted cheese baby potato, tomato herb sauce.
Pan fried Duck Breast, gratin potato, green veg plum sauce and forest berry sauce.
Roasted Cod Fillet, with broad beans, tomato, baby prawn, tender stem
Confit Pork Belly, potato croquette, celeriac puree, Cabbage kale bourguignon sauce.
Nut Roast with Truffle mash, Cauliflower puree, roasted veg, Red wine sauce(V & vegan)
Wild Mushroom Linguine, light creamy sauce (V)
DESSERT
Sticky toffee pudding, butterscotch sauce, Ice cream
Apple and Rhubarb crumble, vanilla ice cream
Strawberry cheese cake, cream winter berry compote
Vegan Banoffe Cheese cake, vegan ice cream (Vegan)
Irish Cheese board, plump chutney crackers
“Please advise of any Allergies or Dietary needs”. Please be advised that food allergens are handled in the kitchen. In some cases, allergens may be unavoidably present due to shared equipment or the ingredients used.”