Dinner Menu – Summer 2018

To avoid the ‘set meal’ any choice may be made from Starters and Desserts, but it would be most helpful if guests could choose the same main course. Many thanks.


  • Creamy butternut squash soup, served with natural yoghurt, snipped chives, and parmesan toasts.
  • Salad of goats’ cheese, with water melon, roasted pumpkin seeds, cherry tomatoes, and a honey and balsamic dressing.
  • Potted salmon, with cucumber chutney, and toasted ciabatta.
  • Smashed avocado on sourdough toast, with salad leaves, a poached egg, and roasted tomatoes.


  • Sweet and sour pork, with egg fried rice.
  • One pot cider mussels, with leeks and tagliatelle.
  • Crispy duck salad, with watermelon, pomegranate, red chilli, coriander and mint.
  • Grilled and sliced lamb steak, with apricots, tender stem broccoli and baby new potatoes.


  • Strawberry pannacotta, with strawberry coulis, and crispy vanilla wafers
  • Fruit salad of apples, kiwi fruit, lime, mint and seedless black grapes, in a mango coulis.
  • Roasted brown sugar cherry tart, with crème fraîche or vanilla ice cream.
  • Banana with Macadamia ‘salted Caramel’ Sauce.


  • A bowl of homemade soup with crusty bread.
  • Followed by EITHER a sharing platter of Antipasto or a Caesar Salad.
  • OR a selection of local cheeses – (with homemade green tomato chutney, fruit garnish, bread, and assorted biscuits.)

*KINDLY NOTE  we request a £2:00 supplement for our cheese board*.

ALL our menus are followed by tea/coffee and after dinner mints…decaffeinated is available… as are a choice of herbal infusions.

Prices – per person

  • 1 Course (main)
  • £12.95
  • 2 Courses
  • £18.95
  • 3 Courses
  • £25.00
  • Supper
  • £15.95