FRIDAY AND SATURDAY - 6.30PM TO 9.30PM
3 Courses - £40.00
2 Courses - £35.00
In addition to your course choice, this weekend menu includes a complimentary selection of fresh homemade breads and flavoured whip butter, a pre-starter when you order a starter and a pre-dessert when you order a dessert.
We've been cooking for a long time and fully appreciate that some customers have specific dietary requirements. We can sometimes modify our dishes to accommodate or alternatively, prepare a dish from scratch. All that we ask is that you notify us at least 48 hours prior to your arrival to give us adequate time to prepare.
WEEKEND DINING PACKAGE FOR TWO
Treat yourself and your partner to a full casual fine dining experience with a bottle of white prosecco, a fresh pot of coffee together with a selection of handmade petit fours, overnight stay in one of our comfortable double en-suite rooms and a delicious English cooked breakfast in the morning.
- STARTERS -
Salad of crispy confit duck, watermelon, orange flesh and pomegranate, candied pecans, mint-mizuna and Thai vinaigrette
Markham’s crunchy monkfish ‘scampi’, cucumber kimchi, pea mousse, lemon-horseradish-mayonnaise, micro leaves
Local terrine of Lincolnshire spiced haslet, rhubarb and blood orange relish, shaved fennel and red mustard frill salad, grilled flatbread
Roast marinated Mediterranean vegetables, textures of goat’s cheese, toasted macadamias, tomato and red pepper dressing, wild garlic emulsion
‘Momofuku’ ramen broth, crispy rice cakes, seared and torched scallop, mackerel and tiger prawn, octo dressing
Crispy boiled local duck egg, prosciutto wrapped new seasons asparagus,parmesan tuille, smoked garlic froth
- MAINS -
Aged Yorkshire sirloin, caramelised shallot pomme puree, buttered greens, roast tomato filled with wild mushroom compote, soft peppercorn sauce (same dish with fillet of beef - £8)
Seared and braised honey-mustard glazed chicken breast, roast Jersey Royals, spring vegetable basket, stuffed courgette, rosemary oil
Roast loin of Icelandic cod, crispy potato terrine, roast squash, wilted pak choi, spring pea and watercress veloute
Rack of new seasons lamb (pink), garlic fondant potato, aubergine melanzane, butter bean puree, pomegranate lamb jus
Pithivier of Mediterranean vegetables, assiette of vegetables, ratatouille sauce
Pan flashed calves liver, sage and onion polenta cake, heritage carrots, tender stem broccoli, piquant sherry and smoked bacon butter sauce