Starters

Watercress soup
infused with herb oil

Salad of home cured salmon gravadlax
with fennel, beans and mixed leaves

Chicken liver parfait
with beetroot chutney and toast

Main courses

Pan fried breast of free range chicken
served on a ragout of haricot beans and vegetables

Locally caught lemon sole
filled with lemon and spinach

Herb gnocchi
with spinach, wild mushrooms and seasonal vegetables

Desserts

Cherry and almond tart
with raspberry coulis

Vanilla crème brulee
with summer fruit

Selection of cheese
with crackers and grapes

Two courses £ 15.00, three courses £ 17.00