SWEET POTATO, LIME AN COCONUT MILK SOUP Topped with toasted coconut and accompanied with miniature Hovis loaf.
SMOKED MACKEREL Served with tzatziki gel, pickled shallots, caper berries and toasted pumpkin seeds.
BLUE STILTON SUFFED PORTOBELLO Sweetcorn and saffron sauce, crispy rocket.
FREE RANGE CHICKEN LIVER PATE Topped with a blood orange jelly, served with a cognac and red onion chutney and grilled sweet loaf.
Beer battered North Atlantic haddock Triple cooked chips, homemade mushy peas and tartare sauce.
BUTTERNUT SQUASH, BEETROOT, RED ONION AND COCONUT MILK STEW Topped with toasted almonds and served with sesame buckwheat, mixed baby vegetables and crispy halloumi.
Slow Braised Beef and Mushroom Pie A Wheatsheaf original, topped with, crispy puff pastry and served with buttered seasonal vegetables, triple cooked chips and a rich red wine gravy.
TARRAGON CHICKEN Chicken breast with carrot purée, white wine and tarragon sauce, roasted shallots and roasted new potatoes.
DARK CHOCOLATE AND AMARETTO CHEESECAKE
On amaretti biscuits base served with white chocolate, winter berries puree and toasted coconut ice cream.
CHOCOLATE BROWNIE WITH WHITE CHOCOLATE CHUNKS With warm chocolate sauce and cornflake vanilla ice cream.
ENGLISH TRIFLE Seasonal fruit jelly, Victoria sponge and custard. Accompanied with meringue snow and rhubarb and custard ice cream.
SELECTION OF ICE CREAM