STARTERS

• Trio of salmon, rillette, smoked and roulade, capers and lemon dressing
• Crispy pork bon bons, pickled apples, rocket and grain mustard
• Farmhouse style pâté, red onion marmalade, sour dough toast
• Grilled crottin goats cheese, caramelised walnuts, textures of beetroot (v)
• Crème velouté of wild mushrooms, truffle oil (v)
   

MAIN COURSES

• Potato gnocchi with locally foraged wild garlic, ragout of slow cooked lamb, vegetables, spinach and parmesan
• Duo of Old Spot Pig, crisp belly, fillet in cured bacon, black pudding, apple sauce, cider jus, dauphinoise potato, wilted greens
• Grilled whole lemon sole, prawns and mussels, beurre blanc, fresh samphire and parsley new potatoes
• Courgette and cream cheese tart, spring vegetables, crème fraiche (v)
• Grilled aged local beef rib eye steak, hand cut chips, mushrooms, peppercorn sauce, grilled tomato, tender stem broccoli (£5 supplement)
   

DESSERTS

• Key lime tart, ginger nut crumb, stem ginger ice cream
• Red berry and macaroon Eton Mess vanilla ice cream 
• Vanilla crème brulée, ginger biscuit
• Double chocolate brownie, white chocolate ice cream, rum fudge sauce

• Offer subject to availability
• Prices vary per hotel
• Pre-payment is required
• Minimum numbers apply
• Suites are subject to availability
• Children aged 4 to 12 are welcome at 50% of the adult cost. Children 3 and under go free
• Enquire online or contact the hotel directly to book
• Sample menu is for indicative purposes only and menu choices may have to be made in advance