Lunch (table d’hote)

Starters
Soup of the Day (V)

Ham Hock Ballotine, Pineapple Salsa, Cornichons

Smoked Salmon Pate, Dill Sour Cream, Crusty Brown Bread

Wild Garlic Mushrooms on Toasted Sour Dough (V)

Chicken Liver Parfait, Toasted Brioche, Apricot and Orange Chutney

Mains
Pan Fried Crane Row Pork Loin Steak, Wholegrain Mash
Creamed Savoy Cabbage

Dolcelatte Glazed Butterflied Breast of Chicken, Cherry Tomato
Basil and Balsamic Compote, Garlic Roasted New Potatoes

Beetroot, Pea and Cashew Nut Risotto, Goats Cheese (V)

Naturally Smoked Haddock, Leek and Potato Cake
Tomato Stew, Confit Fennel

Wild Boar and Apple Sausage, Creamy Mash, Confit Onion and Ale Gravy

Desserts
Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice Cream

White Chocolate Delice, Orange Mascarpone

Warm Pistachio and Olive Oil Cake, Salted Caramel, Banana Ice Cream

Selection of Ice Creams and Sorbets

Cheese and Biscuits

The Duke of Wellington Inn