Warm Wood Pigeon Salad
served with roast pumpkin & pumpkin seeds and confit tomato finished with a truffle dressing
Scottish Smoked Salmon and Prawn Salad
served with roasted cherry tomatoes finished with a basil dressing
Chefs Soup of the Day
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Pan Seared Breast of Chicken
served with dauphinoise potatoes & braised fennel finished with a thyme jus
Confit Pork Belly
with crushed white beans, smoked bacon red cabbage & pickled apple Finished with a thyme jus
Wild Mushroom, Asaparagus & Parmesan Risotto
finished with toasted almonds
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Dark Chocolate Tort
served with chantilly cream and fresh raspberries
Sticky Toffee Pudding
served with vanilla ice cream and butterscotch sauce
Fruits of the Forrest Cheesecake
served with chantilly cream