Valentines – Friday 14th February
Our special 5 course menu for £69.95 per person
Please note that we are only taking phone bookings for valentines. a £40.00 deposit per person is also required on booking.
call 01277 261 331 to book
(Available from 6:00pm – Till late)
Normal lunchtime menu & A La Carte available 12:00pm – 3:00pm
To Start
Leek Potato & Smoked Dapple Cheddar Soup
Garlic & chive crème fraiche, sourdough bread
Crab & Hot Smoked Salmon Parfait
Beetroot mayonnaise, baby beetroots, cucumber, micro salad & pink grapefruit jelly
Sweet & Sticky Warm Confit Duck Salad
Toasted sourdough bread, rocket, spring onion, plum & sesame red wine jus
Espresso Marinated Pigeon Breast
Creamed potato, celeriac puree, toasted hazelnuts, burnt chocolate
Shetland Isle Mussels To Share
Garlic, shallot white wine cream sauce, mini bread board for two
***** Sparkling Sherbet Lemon Sorbet*****
To Follow
Oven Roasted Monkfish & Mediterranean King Prawns
Cherry tomato, basil, samphire & Shetland Isle mussel risotto
Roasted Guinea Fowl Supreme
Sage & onion sausage meat stuffing, roasted root vegetable fricassee, rocket & pine nut salad
Pan Fried Fillet Medallions
Shropshire English blue cheese topping, dauphinoise potato, garlic crouton, red wine jus
North Essex Venison Fillet Wellington
Creamed potato, roasted shallot, honey roasted parsnip puree, red wine jus
Spinach & Vegetarian Parmesan Topped Vegetable Tower
Seasonal roasted vegetables, roasted herb new potatoes, pesto sauce
Add Surf- 2 Mediterranean King Prawns – £5.95, 2 King Scallops – £11.95
All Served With Garlic Buttered Green Beans & Broccoli
To Finish
Sharing Milk Chocolate Fondue
Pineapple, strawberry, grape & shaved coconut, served in a pineapple
Mango Pannacotta
Raspberry, strawberry & mint compote, meringue
Apple & Cinnamon Tarte Tatin
Madagascan vanilla ice cream, toffee sauce
Steamed Coconut Sponge
Strawberry jam, crème patisserie, coconut tuille, malibu custard
Trio Of Ice Cream
Brandy snap basket, mixed fruit coulis
*****Milk & Dark Chocolate Delice*****
Presented to you by CEO Matthew Mason & Head Chef Adam Pamplin
