party menu

£38 per head

Starters

• Hendricks & beetroot cured salmon, Fever Tree sorbet, candy beetroot.
v Shortcrust onion tart, baked with cheddar, tomato relish.
• Pressed ham hock, foie gras terrine, piccalilli, toasted sourdough.
* Seared diver scallops, crispy spiced pork, apple & watercress. (£3)
v Macadamia nut curd. chicory, beetroot & butternut. crispy onion, olive crumb
• Smoked chicken, little gem, crushed avocado, parmesan crisps.
• Clam chowder, sweet corn. croutons, gruyere, lemon creme fraiche

Mains

• Grilled stone bass, steamed mussels, spring vegetables. Champagne jus. Seaweed butter
• Lemon, parsley & garlic crusted halibut, Maldon baked celeriac, celeriac purée, Morecombe Bay shrimp nut brown butter.
• Herb grilled free range chicken breast. Smoked celeriac. Rosti. Asparagus spring roll
v Rosemary & garlic polenta cake, spinach & ricotta dumplings, rich tomato fondue, crispy sage.
• Pink carved Gressingham duck breast, savoy, heritage carrot & caraway, orange & cranberry compote.
• Local venison fillet, Macsween’s haggis, baby spinach, roast parsnip, port & juniper jus.
* Aberdeen Angus fillet, confit tomato, watercress, field mushroom, garlic tarragon butter, chipped potatoes. (£3.90)

Sharing Bowls

Our main courses don’t particularly need side orders, but if required we recommend the sharing bowls (1 bowl between 4 guests)
* Baked new potatoes, sea salt & rosemary. (£5)
* Winter greens & fine beans, shallots & herbs. (£5)

Desserts

• Local & British artisan cheeses, oatcakes, celery, grapes, chutney. (£3)
* Glass of Fonsecca late bottled Vintage Port (£6)
• Caramelized lemon tart, thick cream, blackberry compote.
•  Sticky toffee pudding, sticky toffee sauce, Devonshire clotted cream.
• Vegan Meringue with Coconut Yoghurt  &  passion fruit
• Hot chocolate fondant. Vanilla Ice cream
• White chocolate & raspberry cheesecake.
• Vanilla panna cotta, dark chocolate sorbet

* = surcharge applies