To start
Butternut squash and harissa soup. (VE) (V) (GF)
Confit and mozzarella salad. (V) (GF)
Chilli and garlic tiger prawns with white wine cream sauce
served with a side of sourdough bread. (V) (GF)
Sticky chicken lollipops served with barbecue sauce and
sprinkled with sesame seeds. (GF)

Mains
Roast supreme of chicken wrapped prosciutto
with fondant potato trended stem broccoli finished with a white wine veloute.
Chargrilled sirloin steak roast vine tomatoes sautéed potatoes button mushrooms served with peppercorn or Diane sauce. (GF)
(£3 supplement)
Sticky glazed grilled salmon stir fried noodles finish
in a seafood broth. (V) (GF)
Mushrooms wellington tomato compote with
seasoned greens. (VE) (V)

Desserts
Sticky toffee and ginger cheesecake.
Chocolate brownie and vanilla ice cream. (GF AVAILABLE)
Vegan chocolate mousse and fruit compote. (VE) (V) (GF)
Chef’s selection of cheese, house chutney, grapes and biscuits.