spotlight

Available on a Monday and Tuesday throughout March

2 Courses £24   |   3 Courses £28

To Start

Pheasant, Partridge & Chicken Ballotine (GF)

Pickled Carrots, Confit Beetroot, Pepper Chutney with Toasted Bread

Salt & Pepper Squid

with a Saffron Aioli and Fresh Lemon

Confit Butternut Squash (GF/VE)

Red Pepper Aioli, Butterbean Houmous, Basil and Roasted Pine Nuts

To Follow

Pan-fried Local Chicken Breast (GF)

Confit Leg of Chicken, Winter Rattouille, Beetroot, Cashew Almond Pureé, Greens

King Oyster Mushroom Steak (V)

Courgette Ribbons, Butter Bean Pureé, Gnocchi, Toasted nuts

Pan-Seared Fillet of Salmon

Salmon Fritta, Red Pepper Aioli, Tomato and Lemon Dressing

To Finish

White Chocolate Panna Cotta (V)

Berry Compote, Berry Posset, Blackberry Shortbread

Chambord Sponge (V)

Chocolate Mousse, Hazelnut Praline, Poached Raspberries

Buckwheat pancakes (GF/V)

Caramelised Banana, Peanuts, Macadamia Ice Cream, Salted Caramel Gel

(V) Vegetarian   (VG) Vegan    (GF) Gluten Free

Please let a team member know of any allergies or dietry requirements