This Week’s Menu

Per Person

Green Herb Soup (v)

Gratin of Tiger Prawns with Chilli and Fontina Cheese

Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese

Warm Local Asparagus with Lemon Butter Crumbs

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Roast Leg of Lamb with Spring Sauce
served with Jersey Royal Potatoes, Spring Cabbage and Carrots

Marinated Corn-fed Chicken with Honey and Ginger
served with Mango and Sultana Salsa, Saffron Pilau Rice and Chunky Green Salad

Roasted Salmon Fillet with Crusted Pecorino and Pesto Topping
served with Buttered Jersey Royals and Green Beans with Tomato and Shallots

Spinach and Ricotta Lasagne with Pine Nuts (v)
served with Rocket, Char-grilled Artichokes and Pecorino Salad

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Fromage Frais Cheesecake with Fresh Strawberries and Strawberry Sauce

A Very Chocolatey Mousse with Whipped Cream

Peaches Baked with Amaretti served with Vanilla Mascarpone Cream

Cheese of the Match; Tunworth from Neals Yard Dairy
This is a soft brie like cheese with a bloomy white rind made by Stacy Hedges and Julie Cheyney from the unpasteurised milk of “happy” Ayrshire cows in Hampshire. Traditional rennet served with Bread, Oat Biscuits and Pear Chutney

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Cheese as an additional course, £5.50 supplement

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Coffee and Something Sweet

Please note that this menu is subject to change.