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

~~~

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

~~~

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