To start:
Home-cured gravadlax with blinis, sweet pickled beetroot and crème fraiche
French onion soup with a Gruyere crouton
Smoked haddock fishcakes with watercress and spinach puree and beurre blanc
Roast squash, ricotta and sage tart with puy lentils
To follow:
Scottish beef fillet with bourguignon sauce
Roast pheasant wrapped in streaky bacon with a wild mushroom jus
Line caught cod with saffron and leek sauce
Roast vegetable risotto with a cherry tomato-mascarpone sauce and rocket pesto
To finish:
Lemon tart with lemon curd and raspberry sorbet
Dark chocolate and brioche butter pudding with malted chocolate ice cream and white chocolate custard
Vanilla rice pudding with rhubarb compote
Traditional crème brulee with vanilla shortbread
2 courses £26.95 / 3 courses £28.95
(There is a £3.00 supplement for the beef fillet)
