Here is the sample menu for this season - please note
that some items may change depending upon the availability of
produce
Starters
Salad au chevre with walnut dressing
French Onion Soup with gruyere crouton
Roasted courgette with sundried tomato and gorgonzola rolls with
a pepper leaf salad
Homemade tagliatelle with pesto sauce
Broccoli and cheese soup with crusty brown bread
Mushroom Risotto
Main Courses
Boeuf au Bierre with herb dumplings, pan fried leeks with
tarragon and sweetcorn
Sauteed Duck Breast with plum sauce served with puy
lentils, parsnip crisps and braised red cabbage
Fast Lane Salmon with potato rosti, broccoli almardine and
cauliflower cheese
Pork tenderloin stuffed with garlic, chilli and rosemary wrapped
with bacon served with baked rice, ratatouille and French
green beans
Mustard and Tarragon Chicken with roast potatoes, savoy cabbage
with bacon and honey and roasted carrots with beetroot
Lamb with red wine jus served with crushed potatoes with
capers,minted peas and courgette bake
Vegetarian Main Courses
Winter vegetable ragu
Mushroom Stroganoff
Roasted vegetable lasagne
Goats cheese tartlet
Nut roast
Aubergine and tomato bake
Desserts
Apple and bramble oatmeal crumble with crème anglaise
White chocolate cheesecake with a raspberry coulis
Sticky toffee pudding with crème fraiche
Lemon tart with chocolate curls
Dark chocolate and orange mousse
Vanilla Pannacotta with berries
Local cheeseboard with Port
Children's Menu
If the children are young and not eating with the adults here is
a sample menu for their high tea
Meat balls in tomato sauce or spaghetti bolognaise
Beef and mashed potatoes with sweetcorn
Pigs in blankets with potato wedges and baked beans
Fish Goujons with sauteed potatoes and peas
Tagliatelle with bolognaise and garlic bread
Roast chicken dinner with carrots
Shepherds pie with peas
Nut Allergies
Please note that wherever possible we will take note of
allergies and avoid the use of nuts however we cannot guarantee
that ingredients are free of nuts and in addition the food
preparation area etc. may have been used for dishes with nuts