Weekend Specials

Chef’s Specials Menu

Friday 4th January 6:30pm to 9pm 

Saturday 5th January 12noon to 9pm

Starters

Chart farm venison carpaccio with shaved parmesan, crisp capers & truffle oil

£8.50

Homemade chestnut & ricotta ravioli with brown butter beurre blanc & toasted pine nuts (v)

£7.95

Dill cured gravadlax with honey mustard dressing, caperberries & buttered granary bread

£7.95

 

Main courses 

Slow cooked confit duck leg with creamy mash potato, sautéed greens & sticky marmalade jus

£17.95

Homemade gnocchi with sautéed mushrooms, artichoke, baby spinach & tarragon butter sauce (v)

£12.95

Baked crevettes wrapped in kataifi pastry with garlic, lemon & herb butter & dressed green salad

£14.95

For those with food allergies, intolerances & special dietary requirements please speak to the staff about ingredients in your meal when making your order