Menu Plans
Smoked salmon, red onions, sweet potato and creme fraiche, parcelled together in a savoury crepe.
A palate cleansing mago gazpacho with crushed pistachio nuts and flavour infused oil.
Sherry marinated pork tenderloin seared with wild mushrooms and berries accompanied by a creamy brandy sauce.
Apple (from our garden) and fig crumble, flavoured with cinnamon, topped with creme-anglais and ice-cream.
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Chef's selection of home-made smooth and coarse pates served with a mango chutney and cherry compote.
A palate cleansing mint & melon sorbet.
Leg of lamb, boned and stuffed with pearl onions, garlic and rosemary complemented by a mint and red wine sauce
A tempting home-made sticky toffee pudding with lashing of caramel sauce and fresh custard.