M E N U B L E U 3 0 . 0 0

T H E ‘ B B ’ C H E E S E S O U F F L E Wyke Farm Cheddar sauce v

C H I C K E N L I V E R PA R F A I T truff le butter, red onion marmalade & toasted brioche

M O R R O C A N M E Z Z E P L A T T E R harissa aubergine, globe artichoke, falafel with coconut cashew cream, houmous selection,

pomegranate seeds, cherry tomato salad & f latbread ve

M A R I N A T E D C H I C K E N W I T H S W E E T P O T A T O W E D G E S half a roast chicken with lime, paprika & soy glaze, sweet potato wedges & lime zest mayonnaise

G R I L L E D S A L M O N F I L L E T W I T H T O M A T O H O L L A N D A I S E Loch Fyne salmon, ‘Choron’ sauce, mixed leaf salad or French fries

H A R I S S A & M I S O G L A Z E D A U B E R G I N E baba ganoush, pomegranate seeds, baby pak choi , pinenuts,

toasted sesame & soy dressing ve

I C E C R E A M today’s selection, three scoops ve without the biscuit garnish

C H O C O L A T E F O N D A N T spiced orange & passionfruit sauce v

Z E S T Y L E M O N PA R F A I T kirsch soaked cherries & coulis, cacao & orange tuile v

Add S A I N T- M A R C E L L I N C H E E S E a whole creamy cow’s cheese from the Dauphine, served with quince jelly,

f ig & almond cake, apricot , celery & crackers for 8.50 per person

v suitable for vegetarians. ve suitable for vegans. Some of our dishes may contain olive stones, date stones or f ish bones. ALLERGENS: Please let us know of any allergies before you order. Allergen information by dish is on our allergen menu - available on request . W hilst we have kitchen protocols in place to address the risk of cross-contamination of allergens, kitchens are busy environments so we cannot guarantee their

total absence in our dishes.All major credit cards accepted . VAT included at the prevailing rate.

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M E N U B L A N C 4 0 . 0 0

C H I C K E N L I V E R PA R F A I T truff le butter, red onion marmalade & toasted brioche

T H E ‘ B B ’ C H E E S E S O U F F L E Wyke Farm Cheddar sauce v

M E D I T E R R A N E A N F I S H S O U P Gruyère cheese, croûtons, saffron rouille

L E G R A N D S T E A K F R I T E S Sirloin steak (8oz), French Fries, ‘Cafe de Paris’ herb & mustard butter

C O N F I T D U C K L E G W I T H C I T R U S S A U C E slow-cooked Barbary duck leg, citrus sauce & orange zest , French beans,

carrots & Dauphinoise potato

G R I L L E D S A L M O N F I L L E T with T O M A T O H O L L A N D A I S E Loch Fyne salmon, ‘Choron’ sauce, mixed leaf salad or French fries

J A C K F R U I T F R I T T E R S & G R E E N PA PA Y A S A L A D Thai dressing, toasted cashew nuts & crispy noodles ve

I C E C R E A M today’s selection, three scoops ve without the biscuit garnish

C H O C O L A T E F O N D A N T with spiced orange & passionfruit sauce v

M A N G O & P I N E A P P L E C R U M B L E fresh fruit & coulis, almond citrus crumble, vanilla ice cream ve

Add S A I N T- M A R C E L L I N C H E E S E a whole creamy cow’s cheese from the Dauphine, served with quince jelly,

f ig & almond cake, apricot , celery & crackers for 8.50 per person

v suitable for vegetarian. ve suitable for vegans.Some of our dishes may contain olive stones, date stones or f ish bones. ALLERGENS: Please let us know of any allergies before you order. Allergen information by dish is on our allergen menu - available on request . W hilst we have

kitchen protocols in place to address the risk of cross-contamination of allergens, kitchens are busy environments so we cannot guarantee their total absence in our dishes. All major credit cards accepted . VAT included at the prevailing rate.

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M E N U R O U G E 5 0 . 0 0

T H E ‘ B B ’ C H E E S E S O U F F L E Wyke Farm Cheddar sauce v

L O C H F Y N E S A L M O N G R AVA D L A X salmon pâté & salmon caviar with horseradish crème fraîche & dill pesto dressing

C H I C K E N L I V E R PA R F A I T truff le butter, red onion marmalade & toasted brioche

S L O W - C O O K E D B O E U F B O U R G U I G N O N red wine sauce, lardons, baby onions, mushrooms & smooth mash

G R I L L E D F I L L E T S T E A K ( 8 O Z ) pasture-reared Cornish beef, roast tomato, French fries, Béarnaise sauce

M A L A B A R F I S H C U R R Y W I T H T O A S T E D C O C O N U T roast cod with aromatic spices & coconut milk , grilled king prawn, shallot crisps, coconut rice

H A R I S S A & M I S O G L A Z E D A U B E R G I N E baba ganoush, pomegranate seeds, baby pak choi , pinenuts,

toasted sesame & soy dressing ve

P I S T A C H I O S O U F F L E served with rich chocolate ice cream v

C H O C O L A T E F O N D A N T with spiced orange & passionfruit sauce v

Z E S T Y L E M O N PA R F A I T kirsch soaked cherries & coulis, cacao & orange tuile v

Add S A I N T- M A R C E L L I N C H E E S E a whole creamy cow’s cheese from the Dauphine, served with quince jelly,

f ig & almond cake, apricot , celery & crackers for 8.50 per person

v suitable for vegetarians. ve suitable for vegans. Some of our dishes may contain olive stones, date stones or f ish bones. ALLERGENS: Please let us know of any allergies before you order. Allergen information by dish is on our allergen menu - available on request . W hilst we have kitchen protocols in place to address the risk of cross-contamination of allergens, kitchens are busy environments so we cannot guarantee their

total absence in our dishes. All major credit cards accepted . VAT included at the prevailing rate.

0820_BB