September Early Doors

Homemade soup of the day served with a warm bread roll.

Mussels steamed in coconut milk, fresh chilli and coriander.

Borlotti beans and courgette Houmous served with artichoke heart fritters.

Ballentine of pork rib with golden puff pastry, served with a homemade Cox apple and real ale chutney.

Grilled Salmon served with roasted beetroot and pearl barley, finished with a horseradish crème Fraîche.

Goats Cheese and Chive Roulade wrapped in Parma ham served with a homemade tomato chutney.

Ratatouille and sweet corn bilinis with chive crème Fraîche and rocket salad

Mains

Rabbit and smoked bacon Hot Pot with Autumn vegetables.

Rainbow Trout with leek risotto, chives and mussel Beau Blanc

Roast Fig and brie tartlet with Autumn vegetables and a balsamic dressing.

Oven roasted venison meatballs wrapped in streaky bacon served in creamy parsnip mash with curly kale and red onion gravy.

Posh Fish and Chips served with homemade tartar sauce and mushy peas.

Pork and apricot sausages over baked bubble and squeak, with a red onion gravy

Pumpkin risotto with roasted thyme, artichoke hearts, baby spinach and parmesan cheese.