S T A R T E R S

Soup £3.95

Curried Parsnip Soup finished with Coconut Cream, Crème Fraiche, and Crispy Onions

Salmon £4.95

Collops of Smoked Salmon with Creamed Goats Cheese and Crab, Caper Salsa and Soft Leaves

Beef £5.50

Carpaccio of British Beef, served with Sun Blushed Tomato Compote, Olive Oil, and shaved Parmesan

Game £5.95

Terrine of Mixed Game with Red Currant, Juniper, and Port, served with Walnut Toast

Salad £4.25

Fennel, Pear, Watercress and Roquette tossed with Honey Mustard Dressing, served with Flaked Dunshire

Blue Cheese

Haddock £5.50

Smoked Haddock Cake and Poached Egg served with Pea, Mint and Baby Gem Fricassee

M A I N S

MEAT

Beef £18.00

Sautéed Medallion of Beef Fillet and Braised Oxtail Served with Roast Glazed Parsnip, Spinach Fritter,

and Thyme Potatoes. Finished with Madeira Sauce

Pheasant £14.50

Pan Roast Pheasant with Pancetta, Celeriac, Sautéed Wild Mushrooms and Fondant Potatoes, in a

Lemon Thyme Pan Sauce

Duck £15.00

Honey Glazed Slow Roast Duck Leg, Pan Seared Breast, Grapefruit, Roast Asparagus, Buttered Spinach

and a Hazelnut Dressing

Pork £15.50

Braised Pork Belly, Sautéed Savoy Cabbage, Chive Mash, and an Apple and Shallot Jus

Lamb £17.50

Roast Rump of Lamb with Confi t Shoulder Pudding, Roasted Root Vegetables, Creamed Potato and a

Rosemary Lamb Jus

Grill £21.00

4oz Sirloin Steak, Lamb Rump, Belly Pork, and Duck Confi t, served with Hand Cut Chips, Sautéed Wild

Mushrooms and Shallot Rings

FISH

Sea Bass £13.50

Pan Seared Sea Bass Fillet, With Pancetta, Cavolo Nero, Borlotti Beans, Tomato Confit, and finished

with a White Wine Veloute

Salmon £15.00

Roast Fillet of Salmon with a Herb Crust, King Prawn Ragout, Wilted Spinach, and Basil Essence

VEGETARIAN

Butternut Squash Risotto

Roasted Butternut Squash Risotto, fi nished with Sage, Toasted Pine nuts, Parmesan Cheese and a Sage

Buree Noisette

PASTA

Penne Pasta with Tomatoes, Chilli, Grilled Artichoke and Basil

DESSERTS - £5.00

Apple

Apple and Rhubarb Crumble and White Chocolate and Vanilla Sauce

Baileys

Cambridge Burnt Cream with Baileys. Served with Shortbread Biscuits

Vanilla

Vanilla Panna Cotta, with Poached Apricots, Raspberries, and Elderflower Jus

Chocolate

Chocolate Truffle Torte, with White Chocolate Sauce and Kirsh Poached Cherries

Toffee

Sticky Toffee Pudding, with Vanilla Ice Cream and Treacle Syrup Sauce

Cheese Board (£2.50 Supplement)

Selection of British Cheeses, Grapes, Celery, and Biscuits

Coffee and Chocolate Truffle £2.75

Liqueur Coffee £4.95

Your Choice of Liqueur or Spirit with Sweetened Lavazza Coffee, and Floating Double Cream