Dinner Menu

Roast butternut squash soup with herb crème fraiche    5.25
Pan fried scallops with cauliflower purée and crispy capers    6.50
Beetroot, sun blushed tomato and rocket salad with marinated feta cheese    6.00
Nicola potato salad with carrot, apple and mustard mayonnaise    5.50
Pan fried sea bass fillet with sweet paprika dressing    6.25  
Home smoked duck breast salad with walnuts and mustard dressing    6.20
Pan fried calf's liver with seasoned yoghurt and rocket salad    6.20   

Romney Marsh lamb tagine with couscous salad and seasoned yoghurt    16.50
Coquille saint Jacques Mornay with creamy spinach    16.50
Pan fried sea bream with sautéed curly kale, Nicola potato and salsa verde    15.75
Roasted Guinea Fowl with winter tabbouleh and pistachio sauce    15.50
Slow roasted belly of pork with roast vegetables and apple sauce    15.75
Char-grilled ribeye steak with chunky chips and horseradish cream    16.00
Cannelloni stuffed with wilted spinach, ricotta and fresh tomato sauce    13.25

Chocolate and apricot tart    5.25
Sticky toffee pudding    5.25
Saffron ice cream    5.25
Chocolate, almond and Armagnac cake    5.25
Plum and apple crumble with custard    5.25
Rhubarb and frangipane tart    5.25
Cheese board (Brie, Oxford Blue, Old Sussex cheddar & goats' cheese)    7.50

We use seasonally and locally available ingredients - our fish is from sustainable stocks accredited by the MSC (Marine Stewardship Council).

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