Saturday 
13th and Sunday 14th February

Don't forget to book your table on 01451 844 324.

Starters

“H”Artichoke 
soup served with olive and basil tapanade.

Poached free range chicken and sweet pepper terrine wrapped

in baby leeks and served on
a coriander dressing.

Irish
rock oysters finished two ways – Lightly grilled with pancetta and parmesan 
cheese / Baked with red chilli, ginger and coriander

Baked
filo tartlet of windrush vale goats cheese with tomato chutney and herb 
dressing

***

Palet Cleanser

Main courses

Pan
fried gressingham duck breast with fondant potato, buttered spinach, a
honey-glazed fig and an orange scented jus.

Duo
of seared scallops and confit langoustine, on saffron risotto

with wild roquette and a plum tomato vierge 
dressing.

Roasted 
venison fillet on a bed of savoy cabbage, with cocotte

potatoes,
roasted parsnips and red wine jus.

Butternut  
squash ravioli with sage cream, parmesan cheese

and truffle oil.

***

Desserts

Passion
fruit soufflé served with coconut macaroons.

(Please order with your main course).

Baked
white chocolate and raspberry tart with

fresh 
raspberries and couli.

Blood
orange cheesecake with a pomegranate tuille.

A
selection of Regional cheeses with red onion marmalade,

celery and biscuits.

***

Coffee
and mints

£29.50
per person Inc
vat