Menus change very regularly due to the kitchen using only what is freshest and available on the day.
But dishes of the past have included the likes of sauté scallops with belly pork and rhubarb coulis; marinated goats cheese with toasted brioche, redcurrant and cracked black pepper coulis; and chicken liver parfait with red onion marmalade and melba toast for starters.
Mains have included cod kiev with colcannon potato and cockle and crayfish butter; pan fried seabass with seared scallops, rosti potato, crispy pancetta and wild mushroom puree; and duo of local venison with mini-Yorkshire pudding and buttered green vegetables.
Desserts have included nectarine tart tatin; cream caramel with toffee ice cream and glazed lemon tart.
