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Fine Dining Menu

  • Cullen skink soup with crusty bread
  • Seared Pigeon breast with a pastry bed and wild mushroom sauce (seasonal)
  • Handmade chicken liver pate with Melba toast
  • Smoked Mackerel and horseradish pate with crusty bread
  • Seafood cocktail on a crispy lettuce and rocket bed with brown bread
  • Tomato and olive bruschetta
  • Grilled goats cheese with a beetroot and rocket salad
  • Seared scallops with Black pudding and pea puree (£2 extra)

  • Pork Fillet with a cider sauce, Roasted Root vegetables and mash potato with a hint of sage
  • Roasted topside of beef with Yorkshire pudding, seasonal veg and roast potato
  • Chicken supreme with a wild mushroom, wine and cream sauce with a hint of tarragon served with asparagus, roasted shallots and dauphinoise potato
  • Sea bass fillet with a wine, parsley and clam sauce, with wilted spinach and new potatoes
  • Lamb Rump, served pink with a fondant potato, pea puree and a rich lamb gravy
  • Beef Blade on a fondant potato with a rich ale and redcurrant sauce with chantenay carrots and asparagus (£2 extra)
  • Duck breast served with a blackberry sauce and roasted vegetables with dauphinoise potatoes (£2 extra)
  • Vegetarian Handmade nut roast with roasted root vegetables and roast potatoes
  • Broccoli and cheese bake with crusty bread and a rocket salad
  • Handmade ravioli filled with spinach and cheese in a roasted red pepper sauce

  • Homemade Tiramisu
  • Warm chocolate brownie with chocolate sauce and vanilla ice cream
  • Salted Caramel cheesecake with honeycomb ice cream
  • Panna cotta with passionfruit coulis and a brandy snap tube
  • White chocolate crème brulee

All items on this menu are handmade and cooked fresh to ensure you receive the best quality food, please let us know if you have any dietary needs and we will alter recipes where we can to allow for these.

From only

£ +VAT

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