Slow-cooked rolled lamb shoulder, wholegrain mustard rub, dauphinoise potatoes, kale & jus (G). Free-range chicken b
Tuesday 14th February
Flute of Prosecco ‘Borgo Del Col Alto’ or Flute of Laurent Perrier, Brut, NV Champagne *supp. 3.75 Salt & pepper prawns, Thai mayonnaise & charred lemon (G) Celeriac & Bramley apple soup, roasted walnuts & blue cheese (G) (V) Shallot tarte tatin with pan-fried chicken livers & red wine sauce
25oz Côte de Boeuf, confit mushrooms, creamed spinach, brown butter hollandaise & triple cooked chips (G) *supp. 9.95pp - Must be pre ordered Slow-cooked rolled lamb shoulder, wholegrain mustard rub, dauphinoise potatoes, kale & jus (G) Free-range chicken breast, sautéed cavelo nero, rosemary fondant potato & wild mushroom sauce (G) Bouillabaisse seafood soup, slow poached salmon, cod, mussels & clams, served with rustic bread & dressed leaves (GFO) Goat’s cheese, kale & butternut squash cannelloni, nutmeg Béchamel & garlic bread (V) Chocolate fondant & baby marshmallows Limoncello parfait & berry compote (G) Apple & rhubarb crumble, star anise custard (G) Chocolate dipped strawberries with coffee & tea
3 Courses 29.00 (G) Gluten Free (GFO) Gluten Free Option Available (V) Vegetarian
