Valentines Menu 2014


Available Friday 13th and  Saturday 14th February

4 Courses 26.95


To Start

Chicken Liver & Pancetta Parfait with Homemade Red Onion Chutney (gf)  and Melba Toast

Red Pepper & Vine Tomato Soup with Parmesan Shavings, Served with Chunky Bread (v)

Baked Camembert with Sliced Apple, Celery (gf) & Warm Ciabatta (To Share) (v)

Homemade Haddock Fishcake, Poached Egg & Wilted Spinach

Oak Smoked Salmon  (gf) Chive Creme Fraiche Bellinis


Main Course

10 oz Ribeye Steak with with a Pink Peppercorn Sauce, Chunky Chips, Whole Field Mushroom and Roasted Vine Tomatoes (gf)

Fig, Stilton & Walnut Tart  Served with Roasted New Potatoes & Fine Green Beans (v)(n)

Roasted Chicken Breast on Sauteed Potatoes, Chorizo and Asparagus Tips covered with a Spicy Arrabiata Sauce (gf)

Creamy Seafood linguine with Red Chilli

Rump of Lamb on Dauphinoise Potatoes with a Rosemary, Mint &

Redcurrant Reduction (gf)


To Refresh

Champagne Sorbet



Homemade Vanilla Cheesecake with Passionfruit Compote

Mixed Chocolate Trio  & Strawberries (n)

Mature Cheddar, Stilton & Somerset Brie served with Fruit Chutney & Savoury Biscuits

Ginger Creme Brulee with Almond Thins (n)


Available Friday 13th and Saturday 14th February