Sample Evening Menu for Spring

STARTERS

Nettle and potato soup with croutons and melted goats cheese (v)

Local mussells with white wine and wild garlic pesto

Leek and feta terrine with salad leaves (v)

MAINS

Roasted pollack with spinach and mushrooms

Rum venison haunch casserrolled with red wine and seasonal vegetables

Ramson Gnocchi (v)

All of the above served with seasonal local vegetables or salad

PUDDINGS

Lemon tart

Rhubarb Crumble

Chocolate and orange fondant

Coffee, tea or mint tea

Four courses £20.00.

Dinner is served with our own iced spring water, homemade bread and pre dinner nibbles