2 courses: £13.95 3 courses: £17.90

Leek and sweet potato soup.

Salad of Alsace bacon, cherry tomato confit, parmesan, courgettes and coriander.

Fillet of haddock served on a leek and fennel risotto, with a crayfish vinaigrette.

Warm salad of duck confit, tarragon and peppercorn gnocchi, cashew nuts, oranges, peaches and baby spinach.

Salmon fishcake with a red chard salad, apple puree, and lime creme fraiche.

Goats cheese filo tart with pickled beetroot and artichokes, red chard, ginger dressing.

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Roast ribeye of beef with Yorkshire pudding, roast potatoes, vegetables and gravy.

Fillet of salmon served on a mussel, lemongrass and coriander chowder.

Calves liver with honey roasted peaches, herb mash, baby gem lettuce, red wine and orange caramel.

Fillet of pollock with crushed new potatoes, courgettes, rosemary and vanilla sauce.

Risotto of celery, artichokes and spinach, with a rocket, parmesan and pickled mushroom salad, finished with sherry caramel.

Chicken breast with a parmesan rarebit, runner beans, pickled mushrooms, Anna potato, and a chicken jus.

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Soft meringue with cinnamon mascarpone, and red wine poached plums.

Vanilla and ginger creme brulee with a cashew nut tuile.

Chocolate mousse with peach panna cotta and strawberries.

Selection of cheeses with water biscuits, apple and plum chutney.

Warm treacle, almond and raspberry tart with creme fraiche.

Blueberry mousse with lemon sorbet, a tarragon tuile, and lemon curd.