A La Carte Menu

Free range chicken breast thinly sliced and wrapped in salty prosciutto and sage leaves served with spinach orzo coated in a garlic and white wine butter sauce

Slow roasted belly of pork served with thyme dauphinoise potatoes, savoy cabbage and peas, accompanied by a red wine jus (m,su)

Fillet of venison with Dauphinoise potatoes, Tenderstem broccoli and a brandy and green pepper sauce (su,m)

Slow braised short-rib of beef in herbs and cider, with smooth mashed potato, butternut squash and green beans accompanied by a horseradish dumpling and a cider and red wine sauce (su,g)

Chestnut and cranberry nut roast wrapped in puff pastry served with dauphinoise potatoes, roasted sprouts and a Dijon mustard sauce (g,n,m,m)

Panfried fillet of Seabream in an ouzo and tomato sauce served with fried leeks and creamy mash (g,cr,su,f)