To Start

Roasted field mushrooms stuffed with tomato and fennel ragu with baby leaf salad
(v, gf, M, SD)

Panko breadcrumb monkfish cheeks served with avocado mayonnaise and pickled cucumber
(G, F, E, SD)

To Follow

Sticky lamb rump, fondant potato, baby vegetables, carrot purée and sticky glaze sauce (gf)
(D, SD)

Chargrilled sweet potato steak, grilled baby onions, charred soy tender stem broccoli, roasted shallot purée, pickled shallot petals, sweet potato crisps and fried onions
(gf, vegan)

Roasted stuffed pepper with Mediterranean vegetables, lemon and oregano cous cous and rich Napoli sauce
(vegan, gf)

Prawn and smoked salmon salad; Fresh prawns in Marie Rose sauce, smoked salmon, mixed leaf, cucumber, peppers, and red onion
(E, D, F, C, CELERY)

16oz Chateaubriand for two to share, with rustic hand-cut chips, garlic & thyme field mushroom, roasted tomatoes & sautéed mange tout (gf)
(D, SD)

Add to your steak:     Pink peppercorn (SD, D)       Garlic butter (gf) (D)

Desserts

Fresh cream profiteroles drizzled with chocolate and coffee sauce, grated white chocolate and vanilla ice cream
(G, D)

Vegan coconut and mango ice cream with mango compôte and fresh raspberries
(vegan, gf)