ENTREES

Petit & Grande

Celeriac and Thyme Soup with Crispy Shallots and Homemade Caraway Bread v

6.00

Roasted Goats Cheese, Five Seed Biscuit and Sweet & Sour Strawberries v                    GF,V                                                                                                                                                                                                                                                                                                                                      8.00

Confit of Pear with Stilton Brulee, Watercress and Toasted Walnuts  GF V

7.00

Herb Crusted Venison Carpaccio with Parsnip Crisps and Juniper Dressing                                                                                                                                                                                              8.00

 

Seared and Cured Salmon with Sea Vegetables and Apple Puree

7.00

Pan Seared Scallops with White Chocolate Veloute and a Beetroot Crumble

10.00/17.00

Duck Croquette with Fresh Date and Apple Chutney

8.00/14.00

VEGETARIAN DELICE

Vegetarian Delights

Butternut, Spinach and Chestnut Pithivier with Pumpkin Puree and Charred Leeks V VE                                                                                                                                           12.00

Steamed Local Oyster Mushroom and Tarragon Pudding with Spinach Puree and Roast Chestnut Sauce   V                                                                                                  13.00

VIANDES ROUGES ET BLANCES

Red and White Meat

Wood Roasted Lamb, Black Venus Rice, Baby Carrots, Raspberry & Mint sauce GF                                                                                                                                                                                                                                                                                                                            16.00

Cider Braised Pork Belly with Colcannon Potato, Wilted Greens and a Cider and Mustard Jus  GF                                                                                                                                        15.00

Slow Cooked Whole Baby  Chicken in Brandy Soaked Apricot and Celery Stew with Herb Dumplings                                                                                                                                                                                                                                                                                                        15.00 Manuka Honey Glazed Duck Breast with Fondant Potato, Roasted Savoy Cabbage and a Port Jus                GF                                                                                                                  15.00

Rabbit Pearl Risotto with Watercress Salad and Roasted Hazelnuts

14.00

 

8oz Rib-eye Steak with Roasted Vine Tomato, Local Oyster Mushroom and a Potato of your choice            GF                                                                                                                  18.00

 

7 oz Fillet Steak with Roasted Vine tomato, Local Oyster Mushroom and

a Potato of your choice        GF                                                                                                                        24.00

POISSON DU JOUR

Fish of the Day

Pan Fried Lemon Sole Veronique with Buttered New Potatoes and Roasted Root Vegetables  GF                                                                                                                        15.00

Crispy Skin Fillet  of  Salmon with Lemon and Saffron Cous Cous and Baby Ratatouille                                                                                                                                                      14.50

LEGUME COTES

Vegetables with Coats on

Homemade Chips                                                                               2.90 GF

 

Colcannon Mash                                                                                  2.90GF

Buttered New Potatoes                                                                 2.90GF

Savoy Cabbage                                                                                      2.90GF

Creamed Spinach                                                                                2.90GF

Green Beans and Shallots                                                             2.90GF

Sprouts with Roast Chestnuts                                                    2.90GF

Roasted Root Vegetables                                                              2.90GF

Fifi’s Bon Bons

Desserts

Sticky Toffee Pudding with Baileys Ice cream and Toffee Sauce

6.00

 

Toffee Pecan Cheesecake with a Malt Barley Ice cream                                                                                                                                                                                                                             6.00

Mincemeat Filo  Parcel with Brandy Butter Sauce and Caramelised Walnuts                                                                                                                                                                          6.60

Stem Ginger Pannacotta with Cranberry Jus and Brandy Snaps

6.60

Chocolate Fondant with Vanilla Ice cream and Chocolate sorbet

6.00

Treacle Tart with Coconut Ice Cream and Roasted White Chocolate

6.40

 

Sample menu – items subject to change
10% Service charge for tables of 8 or more
Sorry – we can’t guarantee there our no traces of nuts in our food