BUTTERNUT SQUASH AND COCONUT SOUP
Topped with mint yoghurt and accompanied with miniature Hovis loaf and flavoured butter. (v)
SMOKED SALMON AND CRAYFISH SALAD
Served with cucumber, lettuce, spicy marie rose sauce, caper berries and marinated beetroot.
FREE RANGE CHICKEN LIVER PATE
Topped with blood orange jelly, served with a cognac and red onion chutney and grilled brioche.
DUO OF GOAT CHEESE BON BON
Flavoured with sundried tomatoes and basil pesto and served with beetroot and ginger ketchup, pumpkin seeds and crispy rocket.
BEEF AND MUSHROOM
Topped with crispy puff pastry and served with buttered carrots, mange tout and chips.
BEER BATTERED NORTH ATLANTIC HADDOCK
A true classic, served with triple-cooked chips, homemade peas and our own tartar sauce.
FREE-RANGE TARRAGON CHICKEN SUPREME
Chicken breast with carrot puree, white wine and tarragon sauce, roasted shallots and parmentier potatoes.
Roasted mediterranean vegetables served in creamy basil pesto sauce with toasted sesame oil and lotus root crisps. (v)
LEMON CHEESECAKE MOUSSE
Honey biscuits crumb, raspberry jelly, mixed berries coulis, strawberry ice cream and popping candy.
STICKY TOFFEE SPONGE
A delicate sponge served with a rich butterscotch sauce and honeycomb ice cream.
PLUM PANNA COTTA
Vanilla panna cotta served with plum and ginger compote, meringue and toasted almonds.
SELECTION OF SNUGBURY'S ICE CREAM
3 scoops of ice cream served with chocolate tuile.