Starters

with warm rustic French bread (V)

Wild mushrooms on brioche with a creamy garlic and tarragon sauce.  

Home cured salmon topped with fresh dill and lemon, served with horseradish cream.

Slow cooked pork belly rolled in breadcrumbs and deep fried. Served with crackling and caramelised apple sauce.

Stone baked to perfection

Chicken and bacon served on a light baby gem salad with parmesan croutons