To start

Pan fried king scallops with caramelised ham hock terrine, saute new potatoes, sweet apple & truffle dressing, and parsnip crisps (gf) £7.95

Our own black pudding with ‘Boston baked beans’, home cured pancetta, crispy hash brown, and maple dressing £6.95

The cheese trio – French onion & gruyere cheese puff pastry tart, crispy fried cambozola with sweet plum jam, and goat’s cheese & red pepper pate with balsamic onion jam & crispy toast (v) £6.95

For Main course

 Pan fried fillet of turbot with a creamy shellfish bisque, saute queen scallops & prawns, samphire, spinach, served with house vegetables & crispy potato fritters (gfo) £16.50

Duo of duck – pan fried breast & crispy confit leg filo parcel with char-grilled broccoli & carrots, tempura spring onions, and a sweet plum, chilli & hoi sin sauce, served with special pilaf rice £15.95