Light Lunch Menu Pea and Ham Soup with Crispy Pancetta Baked Local Goats Cheese Tartlet, Apricot and Cumin Glaze (v) * Poached Natural Smoked Haddock, Chive Risotto, Poached Local Hens Egg Pan Fried Local Rib Eye Steak, Oven Dried Tomato, Chunky Chips, Béarnaise Sauce * Yoghurt and Vanilla Pannacotta, Poached Winter Fruits, Honey Wafers Chocolate and Toffee Tart, Warm Chocolate Chip Cookie, Malt Ice Cream 2 Course 12.00 3 Course 16.50

Starters Butternut Squash Soup with a Mini Blue Cheese Souffle (v) 5.00 Pan Fried Scallops, with Local Black Pudding and Cauliflower Puree 12.50 Salt Cod Croquette with Smoked Haddock Carpachio, Sesame and Soy Dressing 8.75 Honey and Mustard Roast Ham Hock and Chicken Liver Parfait Terrine, Hazelnut, Green Bean and Quails Egg Salad 7.75 Locally Shot Wood Pigeon Wellington (served pink), Celeriac and Apple Remoulade 7.00 World Service Seasonal Mixed Salad (v) 7.00

Mains Pan Fried Escalope of Cod, Boulangere Potatoes, Koffman Cabbage and 18.00 Grilled Red Mullet with Oriental Rice, Crispy Spring Onions, 19.00 Roast Breast of Gressingham Duck with Confit Leg, Fondant Potato, Tea Infused 18.75 Rump of Veal, Herb Spatzle, Cumin Roast Courgette, Lemon Oil Stemperata 16.95 Local Fillet of Beef Rossini with Pan Fried Foie Gras 21.00 Jerusalem Artichoke Mousse, Roast Shallots, Crispy Leeks, Balsamic and Truffle Oil Dressing (v) 13.00

Desserts Trio of Sorbets with Toasted Marshmallow and a Selection of Fruits 6.25 Black Forest Gateaux Style Creme Brulees 7.50 Glazed Lemon Tart with Vanilla Goats Curd and Candied Fennel 7.25 Warm Chocolate Fondant with Mandarin Sorbet and Chocolate Marquise 8.50 Iced Blackcurrant Parfait, Warm Pear Fritter and Crisped Rice 6.95 English & Continental Cheeses with Fruit Loaf 8.50

Side Dishes 2.75 Each Home-made Fries Minted New Potatoes Green Side Salad Green Beans with Shallot Butter French Style Peas with Smoked Bacon