Three courses and coffee £27.50 plus supplements as shown in brackets
 
Starters
  Cream of vegetable soup
Classic Caesar salad with crispy bacon
Grilled goats cheese with grape chutney and finished with onion jus
                Prawn and citrus salad served with cocktail dressing              
Cappuccino soup of local asparagus with smoked bacon and ricotta tortellini (£2.00)
House marinated salmon served with creme fraiche, beetroot fondue and salmon caviar (£3.75)
Parfait of foie gras and chicken livers with Valencia orange jelly and toasted brioche (£3.00)

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Main Courses
  Pan fried fillet of cod with smoked paprika potato and warm tartare sauce        
Roast loin of pork served with roast potatoes, crackling and apple sauce
Grilled fillet of plaice served with aubergine caviar and tarragon beurre blanc
Oven baked guinea fowl supreme with creamed potato, spring cabbage and port jus
Baked avocado topped with sweet and sour vegetables and balsamic reduction
Twice baked cheese souffle served with spring onion and parmesan “au gratin”
Roast Angus beef with fricassee of wild mushrooms, button onions, potato flavoured with horseradish and Madeira jus (£9.75)
Grilled Dover sole served with caper and tomato butter sauce (£9.50)
Supreme of duck glazed with honey, rosti potato, young spinach, prune and vanilla jus (£8.50)
~Cauliflower cheese, new potatoes, mange tout ~

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All dishes can be served plain if you prefer
Your order will be taken at the table