Starters

• Roasted tomato and oregano soup with a hint of chilli (v)
• Roasted butternut squash soup with fresh coriander and ginger (v)
• Leek and pea soup with fresh thyme (v)
• Chicken liver pate with French toast and caramelised red onion chutney
• Ham hock salad with handmade piccalilli and mixed baby leaf salad
• Chicken with fresh lemon and oregano served on a bed of dressed baby mixed leaves
• Smoked Mackerel salad with beetroot and horseradish salsa
• Bruschetta with vine ripened tomatoes and red onion topped with fresh basil and parmesan (v)
• Goats cheese salad on a bed of mixed baby leaves with red onion marmalade and fresh thyme (v)

Main courses

• Main Roasted breast of chicken on a bed of crushed new potatoes served with a roasted red pepper and basil coulis and fine beans
• Supreme of chicken marinated in fresh tarragon with creamy mashed potatoes, served with a chestnut mushroom and white wine sauce with sugar snap peas
• Slow roasted belly of pork served with a sage and onion potato cake with braised red cabbage and a cider and thyme sauce
• Loin of pork with black pudding served with a white wine and thyme sauce with roasted new potatoes and seasonal vegetables
• Cod fillet with leek and potato cakes served with a rich tomato and oregano sauce accompanied by fine beans
• Leek and mushroom tart served with a creamy blue cheese sauce with potatoes and fine beans (v)
• Stuffed butternut squash, with roasted vegetables and pine nuts. Served with a rich tomato and oregano sauce with crushed new potatoes (v)

Desserts

• White chocolate brownie with fresh raspberries and vanilla cream
• Dark chocolate brownie with orange infused cream
• Sticky toffee pudding with a rich butterscotch sauce
• Apple crumble crème brulee
• Coconut panacotta with fresh pineapple and chilli salsa
• Citrus posset with rich shortbread biscuit
• Limoncello cheesecake
• Mochaccino mousse with biscotti biscuits

A further range of options are available upon request