JERUSALEM ARTICHOKE AND MUSHROOM SOUP
Accompanied with miniature Hovis loaf and flavoured butter.
Served with apple and rhubarb puree, apple crisps and tempura cauliflower.
FREE RANGE CHICKEN LIVER PATE
Topped with blood orange jelly, served with a cognac and red onion chutney and grilled brioche.
GRILLED CAJUN AUBERGINE
Served with crispy halloumi, cashew nuts sauce, toasted sesame seeds and crispy rocket.
SLOW BRAISED BEEF AND MUSHROOM PIE
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.
WILD MUSHROOM AND ALMOND MILK ARANCINI
Served with white wine, spinach and sichuan pepper sauce, chantaney carrots and crispy kale.
RHUBARB AND LEMON CHEESECAKE
Served with amaretti soil, pecan brittle and cherry blizzard ice cream.
STICKY TOFFEE SPONGE
A delicate sponge served with a rich butterscotch sauce and honeycomb ice cream.
KIWI AND PASSION FRUIT ETON MESS
Meringue, fresh kiwi, passion fruit coulis, chantilly cream and turkish delight ice cream.
SELECTION OF SNUGBURYS ICE CREAM
3 scoops of ice cream served with chocolate tuile.