Roasted Root Vegetable Soup
Roasted chunks of parsnip, carrot, turnip, red onion and potato, pureed with vegetable stock until smooth and garnished with beetroot and carrot crisps.
Broccoli & Stilton Soup
A tasty blend of broccoli, onions, vegetable stock and cream, finished with crumbs of creamy stilton cheese. Topped with a swirl of lightly soured cream and stilton infused gougeres.
Fruit Tower
A set tower of juicy melon, pineapple and grapes garnished with winter berries and wild fruit coulis.
Cheesy Potato Cakes (available as a main course option)
A combination of finely chopped spring onions, creamed potato and Red Leicester cheese, bound together in lightly herbed breadcrumbs, pan-fried until golden brown and drizzled with sweet chilli sauce.
House Pate
Smooth chicken liver and garlic pate, served with tangy Cumberland sauce on a bed of green leaves and toasted wholemeal baguette.
Salmon & Prawn Tartlet
Flakes of Scottish Salmon and juicy tiger prawns set into a short crust and herb pastry case, served with a creamy lemon and dill dressing and mixed salad leaves.
