Leek and Potato Soup
topped with herb croutons
Confit Duck & Mushroom Duxelle Terrine
with apple & vanilla chutney, celeriac remoulade and mixed leaves
Pan Seared Hand Dived Scallops (£1.00 Supplement)
with pea & black pudding bubble & squeak, buttered spinach and creamy mustard sauce
Deep Fried Wedges of Breaded Brie
with tomato & balsamic chutney and rocket salad
Grilled Tuna Steak
with traditional Niçoise salad, finished with basil oil
Crispy Pork Belly
with honey roast figs, roast shallots and thyme jus
