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Tuesday 14th February

6.30pm - 9.30pm
3 courses at £26.00 per head / 2 courses at £21.00

  Homemade bread & butter

~ Scottish Smoked Salmon served with Capers, pickled red onion and rocket salad served with a lemon dressing

~ Chicken Liver and Brandy Parfait served with Red Onion Chutney and Ciabatta toast

~ Creamy Celariac soup garnished with sauté girolle mushrooms and white truffle oil

~ Deepfried Goats Cheese and chive beignet fritters served with confit tomato chutney

~ Pan-fried Rib Eye Steak served with Dauphinoise Potatoes, savoy cabbage with smoked bacon served with a rich brandy cream sauce

~ Slow Roasted Oundle Duck served with roasted root vegetables, braised red cabbage and a cider and thyme sauce

~ Panfried Fillet of Hake served with sauté wild mushrooms, cherry tomatoes and new potatoes, wilted spinach and Salsa verdi

~ Roast Breast of Chicken, marinated with fresh herbs served with Mashed potato, Glazed whole carrots and Madeira sauce

~ Open Ravioli filled with spinach, roasted butternut squash and toasted pine nuts served with a rich tomato sauce
 

~ Dark chocolate torte served with Creme Fraiche

~ Brandy Snap basket served with a duo of sorbets

~ Roasted plum and Frangipane tart served with Ameretto ice cream

~ A Selection of Cheese served with apple and grapes chutney, biscuits and celery

Followed by coffee and shortbread

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