To Begin

SPRING VEGETABLE & WILD GARLIC SOUP (VG, GF) Crispy leeks, herb oil CONFIT CHICKEN & HAM HOCK TERRINE (GFO) Piccalilli, watercress & baby leaf salad, toasted sourdough SMOKED HADDOCK & SPRING ONION FISHCAKE Free range poached egg, mustard beurre blanc WARM ROASTED CAULIFLOWER & LENTIL SALAD (VG, GF) Charred cauliflower, braised Puy lentils, crispy stems, parsley, lemon caper dressing

Signature Mains

YOUR CHOICE OF ROAST (GFO) Roast sirloin of Irish beef Slow roasted leg of spring lamb Roast loin of pork Served with Yorkshire pudding & roast gravy PAN ROASTED FILLET OF COD (GFO) Crushed new potatoes, wilted spinach, tenderstem broccoli, lemon & chive beurre blanc Wild mushroom, edamame & tarragon pithivier (vg, GFO) Seasonal greens, roasted tomato & red pepper sauce

to finish

WARM RHUBARB & APPLE CRUMBLE TART Vanilla custard LEMON, OLIVE OIL & POLENTA CAKE (VG, GF) Blood orange gel, coconut ice cream CHOCOLATE FONDANT Clotted cream ice cream, cocoa nib tuile SELECTION OF ARTISAN CHEESE Oatcakes, apple chutney, grapes