Main Menu

Menu is indicative and may change


Today's soup with fresh bread | 8.50

Pan fried scallops with prosciutto crisps, cauliflower and saffron puree | 14.50

Tart of wild mushrooms and garlic in white wine and cream sauce with wild rocket garnish | 11.00

Gin cured gravavadlax with dill sauce, olive and herb bread and butter, salad garnish | 11.00

Duck and pistachio terrine, served with sourdough toast, cornichons,Dijon mustard, salad | 10.00

Mature cheddar souffle with side salad | 11.00

Main Courses

Thai red chicken and vegetable curry with basmati rice, coconut shavings, fresh coriander and lime | 23.00

10oz, 28 day dry aged Aberdeen Angus sirloin with roast cherry tomato and watercress garnish, peppercorn and brandy sauce, chips and mixed leaf salad | 37.00

Roast chicken supreme wrapped in prosciutto ham and stuffed with toasted pine nuts and ricotta cheese served on wild mushroom linguine with roast cherry tomatoes | 22.00

Pan fried fillet of halibut with lemon and dill sauce, new potatoes and fine green beans | 23.00

Goats cheese lasagne with fresh asparagus, spinach, red pepper and mushrooms served with mixed baby leaf salad | 18.00

Roast rump of local lamb, carrot crisps, red wine jus, rosti potatoes and vegetable selection | 26.00

Hickory smoked slow cooked pork belly with cider jus, wholegrain mustard creamed potatoes and braised red cabbage | 20.00



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