Starters

Smokey roast salmon, avocado and tomato salsa with olive oil dressing.

Fresh west coast mussels cooked in white wine with shallots, parsley and garlic, finished with cream.

Warm salad of seared skye scallops with crispy pancetta, oyster mushrooms and balsamic vinegar reduction.

Spiced crispy duck confit with stir-fried oriental vegetables and chilli and lime sauce.

Salad of grilled goat's cheese with sun-dried tomato and asparagus.

Lightly curried sweet potato, parsnip and apple soup with creme fraiche, parsnip crisps and chives.

Main Courses

Fillet of fresh wild sea bass with asparagus and prawn tails in a Noilly Prat butter sauce.

Crispy breast of Gressingham duck on a port wine and blueberry sauce

Fillet of Angus beef with gratin of wild mushrooms and Madeira sauce.

Pan-fried fillet of lamb on a celeriac and potato rosti with baby spinach, basil and tomato

Breast of corn fed chicken with onion confit, mashed potato and a light grainy mustard cream sauce

Desserts

Vanilla creme brulee with caramelised rice pudding and blueberry compote.

Steamed ginger pudding with stewed rhubarb, creme anglaise and vanilla ice cream.

Warm apricot and almond tart with creme anglaise and vanilla ice cream.

Warm chocolate brownie with chocolate fudge sauce and vanilla ice cream.

Sticky toffee pudding with toffee and pecan nut sauce and vanilla ice cream.

Brandy snap basket filled with vanilla ice cream and warm butterscotch sauce.

Selection of cheese with biscuits and fruit.

Please note: All our dishes are cooked to order.