Main Course

Pork Tenderloin with Apple & Cider Jus
Roasted pork tenderloin with dauphinoise potatoes, buttered seasonal vegetables,

and smooth apple & cider jus.

Beef Stroganoff with Rice
with rosemary jus, root vegetable mash, and tenderstem broccoli

Pan-Seared Salmon Fillet

Tender beef strips in creamy paprika and mustard sauce,

served with steamed rice and seasonal greens.

Roast Chicken Supreme with Pancetta
Chicken breast wrapped in crispy pancetta, served with fondant potatoes,

buttered seasonal vegetables, and thyme jus.

Pan-Seared Salmon Fillet
Crispy-skinned salmon on crushed new potatoes, seasonal vegetables,

and lemon dill cream sauce.

Thai-Style Coconut Fish Curry
White fish poached in coconut & lemongrass sauce,

served with jasmine rice and fresh herbs.

Wild Mushroom & Spinach Risotto (V)
Creamy Arborio rice with wild mushrooms and spinach,

finished with truffle oil and rocket salad.

Roasted Root Vegetable & Goat’s Cheese Tart (V)
Roasted vegetables and goat’s cheese in a crisp pastry case,

with dressed salad and balsamic glaze.

Dessert

Fruits of the Forest Crumble
Seasonal berries baked under a crisp buttery crumble topping, served with custard.

Cheesecake with Raspberry Coulis
Creamy cheesecake on a buttery biscuit base, finished with vibrant raspberry coulis.

Treacle Tart
Smooth lemon cream served with homemade shortbread and fresh raspberries

Lemon Posset
Sweet treacle filling in crisp pastry, served warm with ice cream or custard.

For a seamless dining experience, please choose up to two starters and two main courses and two desserts for your group in advance.

This allows us to prepare each dish with the utmost care and attention to detail.

We are happy to accommodate dietary requirements with notice.

Please be sure to advise us of any allergies