Chef Robert Robert

Burrata simply served with crisp rocket, grilled Mediterranean vegetable, pumpkin seed and herb oil

• Carpaccio di Manzo – Thinly sliced raw beef with arugula and parmesan

• Spaghetti alla Carbonara – Pasta with eggs, pecorino cheese, pancetta, and pepper

• Pollo alla Cacciatora – Chicken cooked with tomatoes, onions, herbs, and wine

• Melanzane alla Parmigiana – Baked eggplant with tomato sauce and cheese (vegetarian)

• Tiramisù – Coffee-flavoured dessert with mascarpone and cocoa

• Panna Cotta – Creamy pudding with berry sauce or caramel

Chicken liver parfait accompanied with red onion marmalade with crisp lettuce leaf and melba toast

Twice baked goats cheese souffles with apple & crisp hazelnut salad garnished herb oil

Classic Homemade Peroni battered fish with hand cut chips, tartare sauce , crushed mint peas

Traditional shortcrust steak and ale pie with hand cut chips & mini jug of rich red wine jus. GF

Classic local apple crumble served with custard or ice cream

Baked New York cheesecake with fruit of fruit compote. GF

Traditional bruschetta, crostini topped with chopped tomatoes and brasil garnished with mozzarella and balsamic glaze. GF

Homemade Mackerel Pate simply serve crisp Mirco herb salad & melba toast . GF

Pan fried Supreme chicken, dauphinoise potatoes with roasted carrot & tender steam broccoli and thyme & Maderia jus

Crisp seared Seabass garnished with stir fry vegetables and Asian dressing

Chocolate orange tart with crème fraiche and coulis

Baked New York cheesecake with fruit of fruit compote. GF

Ham hock & leek terrine set on bed of piccalilli, garnished by crisp micro herb salad and toasted brioche. GF

Beetroot carpaccio with creamy blue cheese mousse with caramelised walnuts salad, herb oil

Whole fillet of beef and rested, carved pink Lyonnaise potatoes, bundles of seasonal baby vegetables with rich red wine jus. GF

Oven roasted cod loin wrapped in parma ham set on bed of crushed new potatoes with vine cherry tomato, local grow asparagus. GF

Rich baked raspberry souffle garnished with fresh raspberry and sorbet

Classic Vanilla bean crème Brulee simply served with shortbread biscuits

Treacle cured salmon with picked cucumber, micro herb salad , herb oil

Burrata simply served with crisp rocket, grilled Mediterranean vegetable, pumpkin seed and herb oil

Oven roasted rump of lamb with anna pommes, roast baby carrots and tender steam broccoli with lamb jus

Oven roasted salmon fillet set on bed of crushed new potatoes with vine cherry tomato, local grow asparagus. GF

Frozen raspberry parfait with fresh raspberry and coulis

Warm chocolate brownie with caramel sauce & clotted cream ice cream GF