Starter

Blue Cheese, Pear and Caramelised Spiced Walnut Salad.

Marinated Grilled Scallops served with Roast Butternut Squash and Pine Nut Mash.

Main Course

Beef Fillet with Gratin of Wild Mushrooms, Sautéed potatoes & Seasonal Vegetables.

Pan-Fried Duck with Orange & Port, Celeriac Mash & Braised Red Cabbage.

Pudding

Orange & Cardamon Bread & Butter Pudding.

Mini Sticky Toffee Pudding with Butterscotch Sauce & Cream.

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