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Starters

Smoked salmon and king prawnFresh Home Made Soup – choose from Roasted Tomato and Basil, Butternut Squash, Leek and Potato, Carrot and Coriander.  All our soups are vegetarian and gluten free

Asparagus (April to September only) with balsamic vinegar dressing and shaved Parmesan

Cantaloupe Melon Ring (v) served with seasonal berries and raspberry liqueur dressing

Smooth Chicken Liver Parfait served with red onion chutney and toasted Ciabatta

Spinach, Mushroom, Goat’s Cheese and Rocket Tart (v)

Smoked Mackerel Paté with horseradish cream and potato and chive salad

Plum Tomato and Buffalo Mozzarella Salad (v) with rocket and pesto dressing

Smoked Salmon with King Prawn served on a rocket salad, dressed with sour cream and chives

Terrine of Smoked Chicken and Artichoke served with a citrus salad

Pressed Ham Hock and Parsley Terrine served with plum chutney

Chicken Caesar Salad – Chicken breast with salad leaves, Parmesan, crispy bacon and Caesar dressing

Traditional Prawn Cocktail served with brown bread

Main Courses (all include vegetables)

Beef Wellington croppedMeat

Roast Sirloin of British Beef, traditionally served with Yorkshire pudding, roast potatoes & gravy

Roast Sirloin of British Beef, thick cut with garlic and thyme potato cake, vine tomato, wild mushrooms and tarragon jus

Fillet of Beef Wellington served with Dauphinoise potatoes, shallots and Madeira jus

Supreme of Chicken ‘Forresters’ in a creamy mushroom and champagne sauce, served with duchesse potatoes

Oven-Roasted Chicken Breast with herb stuffing, roast potatoes and gravy

Essex Slow-Roasted Belly of Pork served with sage and apple potato mash and cider jus

Rump of English Lamb served with Boulangère potatoes, ratatouille, rosemary & redcurrant jus

Roasted Gressingham Duck Breast à la Orange served with crushed new potatoes

Traditional Bangers and Mash Award-winning Cumberland sausage, all-grain mustard mash and caramelised onion gravy

Roasted Breast and Leg of Guinea Fowl served with bubble and squeak and a red wine and thyme sauce

Fish

Fillet of Sea Bass served with crushed new potatoes and lemon butter

Individual Salmon en Croute served with parsley new potatoes

Vegetarian

Filo Vegetable Parcel served with a spicy tomato sauce

Linguine Pasta with broccoli, fine beans, cherry tomatoes and roasted red onion in a Dolcelatte sauce

Wild Mushroom Risotto topped with Parmesan and rocket

Vegan

Butternut Squash Stack, layered with rice and served with a cranberry sauce

Heart dessert croppedDesserts

Raspberry Parfait with chocolate-dipped shortbread

Fruits of the Forest Crème Brulée

Vanilla and Mascarpone Cheesecake with blueberry compote

Deep-Filled Lemon Tart with raspberry coulis

Dark Chocolate and Cointreau Torte with caramelised orange

Irish Cream Chocolate Cheesecake

Rum Bread and Butter Pudding with crème anglaise

Chef-prepared Mixed Fruit Pavlova

Blood Orange Mousse with passion fruit coulis

Profiteroles with warm chocolate sauce

Strawberry Eton Mess

Orchard Fruit Pie with custard

Trio of Mini Desserts, eg Dark Chocolate and Cointreau Torte, Mixed Fruit Pavlova, Lemon Tart
We feel that this combination works particularly well, however you are welcome to create your own trio from any of the desserts listed above

Cheeseboard – a selection of French and British Cheeses with celery, grapes, apple and chutney

We do take great care in preparing all our dishes, however we cannot guarantee that they are nut free.