STARTERS

Pan fried scallops, pickled fennel, sugar snaps, pea puree, lemon

Tiger king Prawns, chilli, tartare sauce, rocket salad, lemon

Smoked duck breast, sweetcorn puree, roast figs, spring onions, hazelnut, truffle mayo

Fresh tomato soup served with homemade sourdough bread

MAINS

Welsh rack of lamb, Dijon mustard and mint crumb, mashed potatoes, pea puree, asparagus, chimichurri sauce

Roast salmon fillet, garlic rosemary new potatoes, tender stem broccoli,

white wine jus’

Sri Lankan chicken curry, potato curry, green beans and carrot curry, basmati rice

Truffle and Porcini mushroom risotto, Parmesan cheese

DESSERTS

Chocolate fondant, mango and raspberry couli, citrus segments

Vanilla panna cotta, mixed berry compote

Sticky toffee pudding, caramel sauce, vanilla ice cream

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