STARTERS
Plum Tomato & Basil Soup
A light and tangy homemade soup made from roasted plum tomatoes and fresh basil leaves, dressed with a vibrant basil pesto.

Duo of Melon & Sorbet
A duo of fanned canteloupe and galia melon. Served with mango and
passion fruit sorbet and drizzled with raspberry coulis.

Lamb Koftas
A delicious blend of minced lamb and North African spices formed into long skewered strips and served with a cucumber and mint Raita.

Chicken Ceasar Salad (available as a vegetarian option)
Our version of this timeless Italian Classic. Crisp romaine lettuce layered with garlic and rosemary croutes, grated parmesan cheese in a traditional Caesar dressing and served with sliced char-grilled chicken.

Smoked Haddock & Herb Fishcakes
A tasty combination of smoked haddock, fresh herbs and creamy mashed potato bound together, pan-fried and served with a citrus mayonnaise and fresh salad leaves.

MAINS
Seafood Risotto
Fresh salmon, prawns and mixed seafood sautéed with garlic and onions and simmered in homemade stock with creamy Arborio rice.

Cajun Chicken
A plump Cajun spiced chicken breast coated in breadcrumbs and baked until golden brown. Served with oregano potato wedges and a Louisiana style tomato and green bean sauce.

Honey Roast Gammon
Succulent slices of honey-roasted gammon served with a juicy and crispy pineapple fritter and pea puree.

Creamy Chicken Penne Alfredo (available as a vegetarian option)
Tender tubes of penne pasta tossed through a creamy Mascarpone cheese and basil sauce. Served with sliced char-grilled chicken breast and fresh baby spinach.

Cherry Tomato, Red Onion and Brie Tart
A short crust pastry tart filled with tangy caramelised onions topped with pan seared cherry tomatoes and brie. Served on a bed of rustic ratatouille and drizzled with rocket pesto.

All main courses are served with potatoes and seasonal vegetables

DESSERTS
Lemon Tart Zesty and creamy!
A handmade lemon tart served with a raspberry coulis.

Vanilla Cheesecake
A light refreshing vanilla cheesecake made with whipped cream and cream cheese on a buttery biscuit base, served with Fruits of the Forest compote.

Chocolate Profiteroles
Classic homemade choux pastry, piped with Chantilly cream and smothered with lashings of warm chocolate sauce. 

Please note that some dishes may contain nuts or nut traces.