Evening Menu, December 2018

All our dishes are carefully produced with emphasis on delicious flavours, everything homemade and cooked from scratch, using produce sourced from local suppliers. The comprehensive wine list is well chosen and nicely priced.

3 courses £28, 2 courses £24

Starters

Potted Crayfish and Prawns, Lemon and Dill crème fraiche

 

Pear and Endive salad with Cashel Blue Cheese, Hazelbut vinaigrette

 

Tempura battered Monkfish with Hot and Sour dip £3 supplement

 

Smoked Duck breast with Apricot and Orange Chutney

 

Coconut curried Vegetable soup

 

 

 



 
 
 

Main course

Sticky Beef Shortribs Bourguignon

 

Seared Pork fillet, braised Leeks adn Wholegrain Mustard sauce

 

Roast Turkey breast with Bacon and Herb stuffing

 

Seabass with Brown Shrimp butter

 

Lemon Sole rolled with Salmon mousse, Lobster and Prosecco sauce

 

Wild Mushroom and Tarrgon tart glazed with Hollandaise

 

Served with Champ, Roast Potatoes and Seasonal vegetables

 

 

 

Selection of Desserts

 

 

GF menu available







 
Chicken and onion rings
Mussels
Pea tart