Telephone 07854 051013 Email


 December 2014

To Start

 Trio of salmon: Home cured, smoked and poached, plus prawn tails, fresh mayonnaise, chive and lemon compote.

 Platter of local charcuterie: Hams and sausages, pork rilettes, melba toasts and homemade pear chutney.

 Vegetable antipasti: Marinated artichokes, mushroom medley, Parmesan crisp, onions, herb sesame salsa, roast tomatoes, pine nuts and fresh pesto dressing

 Tasting “Platter” of soups: White onion, cep and truffle, beetroot and vodka, pea and mint. Crisp croutons, saffron and garlic crème fraiche.    

Main Dishes

Braised Beef:  Scottish beef slow cooked in a dark red wine sauce with root vegetables and mushrooms, on a parsnip rosti

 Fish Medley:  Rolled salmon and plaice fillets with tiger prawns simmered in a star anise and sherry infused fish stock, finished with tarragon butter

 Pork Duo:  Pork fillet medallions, pan fried with caramelised apples, spiced pork meatballs on a tomato and garlic sauce

 Chive Crepes:  Filled with spinach, pine nuts and sultanas in a light white sauce, topped with gruyere and cheddar cheeses.

 Game Platter:  Seared medallion of local venison, Sloe gin marinaded partridge breast served on a bed of braised pheasant with leeks. £4 supplement

 Crispy Chicken:  Chicken fillets in a five spice tempura batter, on an aromatic pineapple glaze with spring onions and mange tout.

All served with fresh breads, potatoes and vegetables.

 To Finish

Our Signature Platter of Three Miniature Desserts

Or – Trio of fine Cheeses with Crackers, grapes and Celery

 3 Courses Dinner with coffee £32.50. 

Christmas Eve Supper. 3 courses , glass of Prosecco and coffee £39.50

Christmas Day Lunch. canapé, 3 courses and coffee £80 inc 1/2bt Champagne

New Years Eve. 7 course Gourmet supper with 7 wines and fizz at midnight. £95