CARROT, GINGER AND FENUGREEK SOUP
With chilli croutons and accompanied with miniature Hovis loaf and flavoured butter.
BRESAOLA PUNTA D'ANCA RISOTTO
Green pesto risotto with breasola, rocket and pecorino romano.
LIME AND MINT CURED MACKEREL
Served with celeriac salad, petit pois puree and toasted sesame seeds.
(v) HONEY GOATS CHEESE
Slow cooked wild mushrooms in coconut and garlic sauce served with crumbled goat's cheese and garlic crostini.
FREE-RANGE CHICKEN SUPREME
Served with smoked potato croquette, tarragon sauce, Chantanay carrots, wild mushrooms and a hazelnut olive powder.
THE WHEATSHEAF BALE
Homemade beef and smoked paprika burger, served with smoked bacon, smoked redwood cheese, lettuce, beef tomato, triple cooked chips, Guinness sauce and onion rings.
BEER BATTERED NORTH ATLANTIC HADDOCK
A true classic, served with triple-cooked chips, homemade mushy peas and our own tartar sauce.
(v) STROZZAPRETI CON SPINACI
Pasta served with garlic and spinach sauce, wild mushrooms, red onion, cherry tomatoes and pecorino Romano cheese.
SUMMER ETON MESS
Meringue, Chantilly cream, fresh fruits, mixed berries coulis and strawberry ice cream.
WARM CHOCOLATE BROWNIE
Homemade brownie with white chocolate chunks, white chocolate sauce, vanilla ice cream and pistachio powder.
STICKY TOFFEE SPONGE
A delicate sponge served with rum and toffee sauce and honeycomb ice cream.
SELECTION OF SNUGBURYS ICE CREAM
3 scoops of ice cream served with chocolate tuile.