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Overview Garden Room Restaurant Starters Roasted Butternut Squash with Basil Cream Roast Free Range Chicken Salad with Tea Smoked Salmon with Crumpets and Sour Cream Warm Salad of Wood Pigeon with Beetroot, Quails Egg. Spinach and Hazelnut Dressing Potted Shrimp with Watercress Steamed Scotch Mussels with Organic Cider and Shallots, served with Crusty Bread Ham Hock Terrine with Piccalilli Bosworth Ash Goats Cheese and Roast Red Pepper Tart Main Course Pan Seared Fillet of British Halibut on Blanched Leeks with Cockels and Mussels Steak and Kidney Pudding with Carrots and Mash Char Grilled Pork Cutlet on Bubble and Squeak Whole Gilt Head Bream with Shaved Fennel Pan Fried Calf’s Liver with Horseradish Mashed Potatoes and Onion Gravy Char Grilled Rib Eye Steak with Peppercorn Sauce and Triple Cooked Chips Leek and Spenwood Risotto with Rocket Salad Side Orders New Season Sweet Glazed Baby Carrots Creamed Mashed Potatoes Fine Green Beans with Sea Salt Purple Sprouting Broccoli Desserts Chocolate Pudding with Vanilla Ice Cream Treacle Tart with Nutmeg Crème Fraiche Rhubarb and Apple Crumble with Custard Sticky Toffee Pudding with Sticky Toffee Sauce English Cheeses with Quince Jelly and Oat Cakes A discretionary 12.5% service charge will be placed on all bills.
 
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