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Evening Menu
Starters | |
| Pan−seared scallops served with a Thai risotto, crisp Proscuitto ham and a lime & thyme sorbet | £7.15 |
| Basil, cherry vine tomato and grilled goat’s cheese served on toasted briche and a bed of dressed rocket | £5.75 |
| Gravadlax, home-cured with dill, whole−grain mustard and vodka, served with a mango & chilli salsa | £5.95 |
| Duck liver, toasted pine nut and bacon salad, topped with parmesan | £5.75 |
| Grilled mackerel bruschetta with a beetroot and tarragon dressing | £5.95 |
| Carpaccio of beef fillet with a roquette and ruby chard salad, sweet potato crisps and balsamic dressing | £6.95 |
| Mains | |
| Fillets of sea bass served on a coriander noodle omelette, roquette, grapefruit and stir−fried vegetable salad | £12.50 |
| Honey and cinnamon glazed duck breast served with slow−braised red cabbage and bacon bubble and squeak | £13.95 |
| Roasted salmon fillet served with tomato and roquette ragout and jasmine rice | £10.95 |
| Chicken breast served with steamed bok−choi, lemon grass and lime leaf risotto and a tangy citrus sauce | £10.95 |
| Fillet steak served on horseradish mashed potato, wilted spinach and parsnip crisps | £18.25 |
| Rack of lamb served with roast garlic and shallot mashed potato, poached spiced fig and a red wine jus | £14.75 |
| Venison steak served on a beetroot rosti, creamed leeks and a redcurrant and rosemary jus | £12.50 |
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 William Beckford
1760-1844
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