Soup of the day

Baked duck egg in a wild mushroom sauce on brioche served with a watercress

salad

Carpaccio of beetroot, roasted goats cheese and pine nuts served with a rocket

salad

Chicken liver parfait served with shallot marmalade and a mini baguette

Smoked haddock fish cakes served with a poached egg and hollandaise sauce

Char grilled rib eye steak with hand cut chips, vine tomatoes and a béarnaise

sauce

Roasted rump of lamb with a garlic, thyme and mint crust served

with potato gratin, fine beans and sweet potato and butternut squash puree

Pan fried sea trout on a bed of creamed spinach served with roasted new

potatoes and caramelised beetroot

Roasted chicken breast with mashed potato, winter vegetables and creamy

mushroom sauce

Grilled cratin of goats cheese served with rocket salad and new potatoes

Crème brulee of the day

Vanilla cheesecake with pistachio ice cream

Cheese board served with apricot chutney

White chocolate and truffle torte and raspberry sorbet