Crab soup served with rustic bread.(GF)
Chicken liver pate served with dressed salad, red onion chutney and oatcakes.
Caprese salad, tomato, mozzarella and basil drizzled with balsamic vinegar.(GF)
Hot smoked salmon nicoise salad ( Baby potatoes, boiled egg, green beans and watercress.(GF)
Seared fillet of sea bream served on a bed of saute potatoes, pancetta lardons and peas accompanied by a lemon and tarragon butter.(GF)
Breaded haddock goujons served with chunky chips, salad and tartare sauce. (GF Available)
Grilled pork loin steak served with dauphiniose potatoes, vegetables and a peppercorn cream sauce.
Grilled halloumi, aubergine and roast red pepper stack served with dauphiniose potatoes and drizzled with basil oil. (GF)
Sticky toffee pudding served with toffee sauce and vanilla ice-cream.
Chocolate terrine served with bailey’s cream and seasonal berries.
Orange and grand mariner panna cotta served with pink grapfruit sorbet and berries. (GF).