Chef Brad

Salmon Fishcake, White Wine Cream & Seasonal Greens

Black Pudding Scotch Egg, Brown Sauce & Watercress Salad

Cajun Salmon, Mango & Pineapple Salsa, Lime Cream

Wild Mushroom Arancini. Truffle Oil & Parmesan Shavings V

White Wine Steamed Shetland Mussels, Toasted Sourdough

Tomato, Mozzarella & Basil Bruschetta Ve

Salt Baked Beetroot And Feta Tartlet V

Pan Roast Chicken Supreme, Garlic, Rosemary & Thyme Dauphinoise, Sautéed Seasonal Vegetables Served With Red Wine Jus

Honey Glazed Cauliflower Steak, Charred Shallots, Isreal Couscous, Pomegranate Served With My Famous Vegetarian Jus Ve

Slow Braised Belly Of Pork With Crispy Crackling, Granny Smith Apple Gel, Whole Grain Mustard Pomme Purée, Honey Mustard Dressing & Seasonal Greens

Pan Fried Pork Chop, Caramelised Apple Sauce, Seasonal Greens & Potato Rosti

8Oz Rump, Triple Cooked Chips, Roast Tomato & Mushroom, Choice Of Peppercorn Or Diane Sauce

Market Seafood Mixed Grill, Served With Saute Potatoes, Tomato & Sesame Dressing

Chocolate Pistachio Dome, Wild Berry Coulis &Vanillia Bean Ice Cream V

Mango & Passion Fruit Cheese Cake, Mango Coulis, Crushed Meringue Served With Chantilly Cream V

Belgian Chocolate Brownie, Vanilla Bean Ice Cream & Honey Comb V

Sticky Toffee Pudding, Salted Caramel Ice-Cream V (Ve Available)

Seasonal Berry Eton Mess With All The Trimmings