Tuesday 14th February – Valentine’s Day
Halloumi and Roasted pepper bruschetta with basil oil and parmesan flakes homemade toasted bloomer, fire roasted peppers and warm halloumi topped with basil oil and parmesan flakes.
Mackerel and Kale salad with horseradish creme fraiche, citrus dressed kale and smoked mackerel fillets, puy lentils, vegetable crisps and horseradish creme fraiche.
Beef and spring onion skewers, julienne carrots and stem broccoli with wasabi dipping sauce.
Yakitori Marinated beef strips and spring onion, flash fried carrots and broccoli with a wasabi and soy dipping sauce.
Beef Wellington with cider braised cabbage, roasted baby potatoes and port jus. british classic and always impresses, fillet steak In soft puff pastry with mushrooms and smooth liver pate, served with cider braised red cabbage and beef stock port jus.
Beetroot Wellington with cider braised cabbage, roasted baby potatoes and mushroom sauce. Whole roasted beetroot wrapped in puff pastry, goats cheese and mushrooms, served with a wild mushroom sauce (v).
Pea and Pancetta Carbonara. Fresh tagliatelle with free range eggs, smoked pancetta, peas and parmesan cheese, topped with a free range poached duck egg.
Hake Tray bake with roasted vegetables and vine cherry tomatoes. Crusted Hake, lemon roasted baby potatoes, roasted root vegetables and finished with roasted vine tomatoes.
Passion fruit panna cotta with mango and peach syrup, honey biscuits.
Dark chocolate and pistachio torte with whipped cream.
Dipping desserts. Mini frosted doughnuts, dipped strawberries, marshmallows with chocolate, butterscotch and raspberry dipping sauces.
Three course £36.95
Two course £29.95