VALENTINE’S EVENING MENU

Glass of Prosecco on arrival

Pre Starter

Soup du Jour

Followed by your choice of 2 or 3 courses from below:

Starters

Confit duck rillettes, orange and thyme butter, apple compote, toasted bread (*gf)
Brie and cranberry tartlet, crushed nuts and honey mustard dressing (v)
Prawn mousse, cucumber consommé, tomato concasse and nori (gf)
Pickled mackerel, almond gazpacho, grape salad and croutons (*df)

Mains

Pork loin wrapped in parma ham and sage, sautéed new potatoes and apples, prune puree (gf) (*df)

Sirloin steak, roast tomato and field mushroom, fries, watercress salad (gf) (*df) – 5.00 supplement

Sea bass fillet, ratatouille, rocket pesto and shallot crisps (gf) (*df)

Roasted salmon, teriyaki mushrooms, sautéed sesame cabbage and red pepper puree (gf) (*df)

Spiced roasted cauliflower, spinach and lentil ragout, wine poached shallots and spinach puree (v) (ve) (gf) (*df)

Sides 3.00

Roasted potatoes / Brussel sprouts / honey parsnips and carrots (gf)

Desserts

Chocolate and chilli tart, lime mascarpone
Sticky fig and toffee pudding with custard
Poppy seed and polenta sponge, lemon and raspberry curd with toasted seeds
Cheese board with crackers – 2.75 supplement

2 courses 30.00 or 3 courses 35.00

Also includes a 125 ml glass of selected red or white wine

*denotes a dish can be changed with notice (ve) vegan (gf) gluten free (v) vegetarian (df) dairy free

If you would like to download our menu click here.