Starters

French Onion Soup, Gruyere Cheese Crouton

or

Roast Beetroot Tart, Red Onion Chutney, Hazelnut Mayonnaise,

Orange Vinaigrette (v)

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Mains

Pumpkin & Sage Gnocchi, Tomato Masala Sauce, Courgette, Olive Tapenade (v)

or

Roast Chicken Breast, Braised Leeks, Shallot & Pancetta Polenta

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Dessert

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Warm Treacle Sponge, Toffee Sauce, Muscovado Ice Cream  

 

 

  Three Courses for 38

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Please note these are sample menus and are subject to change

Most Dietaries can be catered to with advanced warning at the time of booking.