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St Valentines Day

2 courses £39.50
3 courses £45.50


Beer battered tiger prawns with Thai sweet chilli sauce, lime

Lightly spiced cream of parsnip soup

Salad of Fourme D'Ambert (gentle blue cheese from the Auvergne) poached pear, cracked roasted hazelnuts & chicory

Double baked Lincolnshire Poacher cheese soufflé with ham & creamed leeks

Chef Paul’s chicken liver pate with house chutney & melba toast

Main Courses

Pan seared Sirloin steak (medium-rare) rosti potato, buttered spinach, cracked black pepper, Armagnac & cream sauce

Carved breast of local Partridge wrapped in bacon with 'mountains' of Boston sausage meat stuffing, red cabbage braised with apples, fondant potato & pan juices

Roast rack of lamb, gratin dauphinoise, buttered spinach, redcurrant & mint sauce

Panache of Cornish sea bass & halibut purple stem brocolli & saffron mash & chive beurre blanc

Pan roasted breast of corn fed chicken, leek mash, creamed wild mushrooms, sherry jus

Wild mushroom risotto with shaved parmesan, white truffle oil & dressed baby leaf salad

Pudding & Cheese

Vanilla ice cream with 12 year old Pedro Ximenez sherry, shortbread

Chef Paul's warm cherry Bakewell tart with vanilla ice cream

Lemon posset with berry compote & shortbread

Warm triple chocolate brownie with salted caramel ice cream (GF)

Oranges marinated in Cointreau over Seville marmelade ice cream

Plate of farmhouse cheeses with artisan biscuits & grapes