The menu is changed daily to ensure that the freshest available produce is combined for the fusion of modern and traditional English cuisine. Much of the produce is sourced locally, with the emphasis on quality. We present a selection of 3 dishes to choose from for each course.
Please check with Julie for more information on today's menu.
Starters
'Carpaccio' of organic salmon with watercress and orange salad with treacle dressing
Locally cured smoked bacon sausage and black pudding terrine topped with a warm poached egg and homemade ketchup
Chilled local 'gardeners delight' tomato soup with goats cheese and basil sorbet
Mains
Breast of Goosnargh corn-fed chicken with cauliflower cream, pot roasted potatoes and a sauce of girolle mushrooms
Sirloin of local Dexter beef with beef dripping chips, garlic butter and summer leaf salad
Fillets of cornish mullet with fresh pea risotto, korma curry emulsion and shell fish oilI
Desserts
Homemade elderflower jelly topped with Nick Ward's local honey and lemon syllabub
Local red fruits marinated in rose petal and red wine syrup with vanilla yoghurt sorbet
Local rhubarb and orange crumble with clotted cream
A slate of farmhouse cheeses
£29.95 for 3 courses, £26.95 for two courses
All main courses are served with a Seasonal Vegetable garnish
French press coffee or English tea served with homemade chocolate £3.50
A service charge of 12.5 % will be added to the total bill
(Any allergies please check with Julie for more information on today’s menu)