FRIDAY AND SATURDAY - 6.30PM TO 9.30PM
3 Courses - £38.00
2 Courses - £33.00
In addition to your course choice, this weekend menu includes a complimentary selection of fresh homemade breads and flavoured whip butter, an amuse bouche when you order a starter and a sweet tasting 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 -
Poached free range local duck egg, masala potato and pea pakora, Indian chutney, spiced cappuccino, apricot raita
Blowtorched goujons of mackerel fillets, preparations of various heritage beetroot, goat’s curd
Pressed mosaic terrine of ham hock, potato, smoked chicken and black pudding, deconstructed piccalilli, chicken liver mousse, bacon and caramelised onion brioche
Japanese style spaghetti carbonara, crispy seaweed, salmon caviar, Devon crab bon-bons, wasabi lemon oil
Gallette of seasonal fruits and fromage frais, prosciutto crudo cured ham, parmesan shavings, citrus olive oil, young rocket, salt flakes
Saffron risotto of celery, toasted pine nuts and seasonal wild mushrooms, melting English brie, dark truffle oil, micro cress
- MAINS -
Molasses aged Yorkshire sirloin, ox cheek tortellini, wild mushroom and tarragon basket, heritage carrot batons, truffled chips, French beans, madeira sauce (same dish with fillet of beef £8 supplement)
Seared (rare) yellow fin tuna loin, dressed courgette spaghetti, crispy asparagus, mixed olive and new potato caponata, burgundy butter sauce
Filo bake of spring vegetables, plum tomato and goats cheese, assiette of vegetables, shallot gravy
Fillet mignons of pork ‘Milanese’, sweet and sour squash, bacon and caper fried egg, cavolo nero, garlic potato terrine, cider jus
English chicken breast filled with chorizo mousse, tender stem broccoli, potatas-bravas, caramelised baby gem, creamed red pepper sauce
Crispy shoulder of lamb, Moroccan kofta, couscous stuffed tomato, honey roast fennel, spiced dauphinoise potato, cumin lamb jus