menu

monday 21st july 2008

dishes in red will come on after dishes in green

vine tomato soup, basil oil – served hot or chilled  4.-

buffalo mozzarella, rocket, peach & mint salad  6.-
greek salad  5.50

crispy fried lamb, home made flatbread, hummus, yoghurt dressing   6.50

carpaccio of tuna, homegrown radishes & spring onions, lime, chilli & coriander dressing  6.-

roasted sweet pepper, tabbouleh with fresh peas & ricotta  5.50 / 10.-
crudité of homegrown vegetables with dips & flatbread   5.50 / 10.-

grilled fillet of organic salmon, creamed spinach, crisp bacon   13.50

beer battered fillet of hake, minted pea purée, cucumber tartare   12.50

griddled hereford sirloin steak, mustard & watercress butter  17.-

marinated ‘old farm’ lamb kebabs, lemon & thyme cous cous, tzatziki  12.50
Moroccan spiced ‘old farm’ lamb tagine, lemon & thyme cous cous, tzatziki  12.50

braised free range chicken leg, slow cooked courgettes with parsley & garlic    12.50
pan roast gressingham duck breast, buttered samphire, tomato & chilli jam  13.50

dexter beef burger, cherry tomato salsa, horseradish mayo  12.50

sides:
freshly baked bread 1.00     a dish of olives 2.50
new potatoes 1.50                homemade chips 2.50
mixed leaf salad 1.75           dauphinoise potatoes 2.50


puds:
vanilla pannacotta, elderflower marinated strawberries  5.50

chocolate, peanut & caramel torte  5.50

apple & gooseberry flapjack crumble  5.-

british cheeses, mixed leaves  5.50

organic:  ice cream – vanilla or strawberry  4.50
                sorbet – raspberry

glazed lemon tart, jersey cream, homegrown raspberries   5.-