Served with crusty bread (GF by request)

Salmon Confit with dill, crème fraiche, and cucumber ribbons, wrapped in wild Atlantic Salmon and served on a bed of gravlax

Served with puy lentils and red wine jus

Wild Mushroom arancini with a sun- dried tomato sauce, finished with rocket Parmesan

10oz local Venison steak served with garlic dauphinois potatoes, braised red cabbage, steam broccoli & a cranberry & blackberry jus

Served with pigs in blankets, seasonal vegetables, garlic & herb roast potatoes, honey roasted parsnips & home-made gravy

Monkfish tails wrapped in palma ham, served with garlic dauphinois potatoes, heritage carrots & a white wine, chorizo sauce

Vegan by request

Red wine poached pear drizzled in honey & toasted almond flakes, finished with white chocolate ice-cream

Served with brandy sauce

Served with a cranberry compote

Three cheeses, savoury biscuits, fruit, chutney & a complimentary glass of port