Lunch Specials

March 2017

To start

‘Wild Boar Terrine’ – caramelized and served with toasted brioche, grapes, baby leaves, and a sweet tomato pickle

 For main course

‘Sole fillets’ –  stuffed and poached with king prawns, a vermouth, grape, cream & chive sauce, samphire, fennel & leeks, served with buttered new potatoes on the side (gf)