Fine Dining Menu

Fine Dining Menu

Our Sample A La Carte Menu 

The below is a sample menu, please note that our menu items will change seasonally and from time to time.
For an up to date full restaurant menu please email us at or call 01332 815 300. 

000 OOO 000 

Beetroot, walnut and goats cheese
Beetroot cake, walnut milk pannacotta, golden raisin dressing and goats cheese

Scallop, belly pork and pear
Pan roast scallops, confit belly pork, pear puree, pink peppercorn vinaigrette
(Supplement £3)

Beef and horseradish
Seared beef carpaccio, tomato fondu, horseradish sorbet and pickled turnip

Squid, watermelon and olive
Crispy squid, compressed watermelon, dehydrated olives, preserved lemon and
 pumpkin seeds

Rabbit, carrot and tarragon
Confit leg, smoked loin, carrot puree, redcurrants, tarragon and mustard dressing

Celeriac and apple veloute
Celeriac and apple veloute, cider dressing, celery cress

000 OOO 000

Turbot, oxtail and salsify
Roast turbot, red wine poached salsify, oxtail tortellini, clam and red wine sauce

Guinea fowl, pancetta and marjoram
Guinea fowl breast, thyme and marjoram crumble, dauphinoise potato, confit garlic
puree and pancetta

Duo of duck, hazelnuts, skirlie
Roast breast, hazelnut and confit duck bon bon, skirlie and chicory

Lemon sole, crab butternut squash
Lemon sole stuffed with crab, purple sprouting broccoli, butternut squash gnocchi
and pine nut dressing

Sirloin, kohlrabi and parsnip
Sirloin of beef, kohlrabi fondant, root vegetables, confit shallots and parsnip crisp
(Supplement £4)

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Dark chocolate and pistachio
Dark chocolate parfait, pistachio cylinder, chocolate soil and pistachio cake

Apple and caramel
Apple and caramel custard trifle, pain perdu, green apple sorbet and

Rice pudding and mango
Rice pudding brulee, mango and chilli salsa, mango soup and white chocolate

Blood orange and rhubarb
Blood orange crème caramel, orange and olive oil cake, textures of forced

Pear and hazelnut
Pear and hazelnut torte, steamed pear and ginger sponge, stemginger ice
cream and caramel pear puree

Choose three of the following regionally produced cheeses
Accompanied with celery, grapes, chutney and Lincolnshire plum bread
(Supplement £3.50)


Lincolnshire Poacher
This distinctive cheese produced by Simon and Tim Jones using their own unpasteurised milk from their own Lincolnshire herd, which is matured for 18 to 22 months for a depth and complexity with a lovely smooth lingering aftertaste


Cote Hill Red
Semi hard cheese which is coated soon after brining with its special red coating and left to mature for three months, from Cote Hill Farm, Market Rasen, Lincolnshire


Colston Bassett
Smooth and creamy with deep and complex flavours, with distinctive blue veins, which become more strongly defined as the cheese matures, produced at their Nottinghamshire dairy


Sparkenhoe Red Leicester
Traditionally made from the milk of their own cows on their farm at Upton, Leicestershire, cloth bound and matured for 6 months producing a nutty, sweet flavour with a citrus finish


Innes Bosworth Ash
A light textured unpasteurised goats cheese, rolled in salted ash beneath a layer of white rind with a fresh lemon finish from Highfields Farm Dairy in Staffordshire, 


A dense unpasteurised textured, hard sheep cheese which has been matured for around four months. A robust, complex sweet nutty flavour, made at the perfectly named Ram Hall, in Berkwell, West Midlands.


£37.00 per person


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Coffee and Petits Fours

£3.95 per person


Some of our menu items may contain nuts, seeds or other allergens. Please ask your server for advice at the time of ordering.


All prices are inclusive of VAT at 20%, no service charge has been added.




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