Celebrate

Crisp coated egg, braised hack hock, pea coulis

Wrapped in fresh pasta, finished with a caper brown butter

Locally picked mushrooms, tossed in ale sauce, served over fresh bread

Served medium rare, stuffed Yorkshire pudding, roast potatoes & market vegetables

Lemon & basil crepe, hasselback potatoes, white wine demi glace

Served with field mushroom, confit tomato, chunky chips and peppercorn sauce

With a filo tuille and cream cheese frosting

Served with creme anglaise

With a shortbread finger

Chef's selection