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Table d’hote
Lunch
2 courses £25 I 3 courses £30
Dinner
2 courses £35 I 3 courses £40
Saturday
Lunch 12pm – 2.3opm I Dinner 2.3opm – 9.3opm
Starters
atlantic prawn cocktail
baby gem – avocado – Marie rose
French onion soup
gruyere – garlic crouton
Roast heritage carrots (v)
Israeli cous cous – Greek yoghurt – green sauce
Mains
Roast breast of Yorkshire chicken
Sweetheart cabbage – smoked bacon – coq au vin sauce
Waterford farm 6oz rump frites
confit tomato – portobello mushroom – onion ring – watercress – cafe de Paris butter
Fillet of loch Duart salmon
smoked salmon fishcake – hot tartare sauce – spinach
Roasted autumn squash (v)
potato gnocchi – hen of the woods mushrooms – crispy sage
Desserts
Sticky toffee pudding (v)
salted caramel sauce – vanilla ice cream
selection of ice creams (v)
freshly baked madeleines
small plate of fine cheeses
quince paste – crackers