To Start

Roasted tomato soup drizzled with basil oil 

Glazed goats cheese with red onion marmalade 

Smoked trout & asparagus salad with caper dressing

 Chicken & chorizo salad on rocket salad 

 

Main Course

Slow roasted pork belly served on soba noodles with sweet chilli stir fried vegetables

Free range chicken breast served with new potatoes, broccoli, carrots and creamed cabbage

 Fillet of bream served on pesto &asparagus risotto

Local ‘wolf ale’ battered haddock fillet served with Pont Neuf potatoes, crushed minted peas and tartare sauce

Main Course for non-meat eaters

Black garlic, herb & rocket cream with mozzarella & sun dried tomato tortellini

Tomato, Brie & pesto tart topped with red onion marmalade

Olive & potato pancake served with glazed goats cheese, olives, sun dried tomatoes & a balsamic syrup

Asparagus & Parmesan risotto with rocket

To Finish

Summer berry & pistachio cranachan topped with toasted oats

Lemon grass & ginger panacotta served with rhubarb jam and broken ginger snap biscuits

Pineapple tart tatin with coconut ice cream

(please allow 20 minutes)

 Chef’s selection of cheeses and Carr’s table water biscuits served with iced grapes and chef’s chutney