Friday and Saturday Dining
Try our weekend fine casual dining menu with Mediterranean influences - which incorporates complimentary handmade breads with flavoured butters and where your starter and/or dessert will be preceded with a complimentary pre-starter and/or pre-dessert
2 courses - £22.50 per head
3 courses - £27.50 per head
STARTER
Gallette of smoked chicken breast waldorf, green apple foam, quails egg, candied walnuts
Handmade Thai fishcake ravioli, coconut, lime and ginger broth, tiger prawn tempura
Potted Gressingham duck, red onion marmalade, endive and watercress salad, Grant loaf toast
Spring pea and new season's asparagus soup, garlic and chive mascarpone bruschetta
Layered aubergine, red pepper and goat's cheese terrine, bistro salad, tomato and chilli dressing
MAINS
New season's rump of lamb, lemon pepper and garlic rub, cassoulet of puy lentils, Paris potatoes, rosemary scented jus
Ballantine of chicken rolled with Parma ham and Italian sausage, cremolata mash, Tuscan red wine sauce
Sirloin of Yorkshire beef carved on horseradish potato rosti, buttered spring greens, light soft peppercorn sauce (with fillet of beef £5 supplement)
Soft creamy lemon polenta, French country vegetable stew, pan seared haloumi
Confit pork shoulder, pork and black pudding 'cottage pie' with apple mash, sweet cider and balsamic sauce
Melange of seafood (scallop, salmon, swordfish, prawn) tomato flesh, saffron, carrot and coriander sauce