Menu for May:
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Wild rocket, salt & chilli squid salad with a lemon pepper dressing
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Palourde clams & chorizio broth with wild garlic leaves & cannellini beans. Served with sourdough bread
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Bangras™ - complimentary fine Indian sausage
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Lemon posset with crème fraiche and fresh berries
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Tea or Coffee with homemade fudge
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Menu for March:
Roasted parsnip soup with crispy thyme and hazelnut oil
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Wild mushroom and French bean salad with pan-fried manouri cheese, leaves and honey dressing
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Dauphinoise, Serrano Ham and Emmenthal pastry ball with sautéed spring greens (V option available)
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Bangras™ - complimentary fine Indian sausage
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Yorkshire rhubarb and vanilla bean cheesecake with a Cadbury’s Flake!
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Tea or Coffee with homemade fudge
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Menu for February:
Sweetcorn soup with sautéed wild mushrooms and tarragon
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Caramelised apple & pear salad with warm goats cheese balls and aioli dressing
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Cornfed chicken, spinach, black olive and new potato filo parcel with a lemon cream sauce
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Bangras™ - complimentary fine Indian sausage
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Vanilla bean and ginger cheesecake with seasonal berries
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Tea or Coffee with homemade fudge
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Asian Seafood Menu – January:
Salmon sashimi with wasabi, shallot crunch and a lotus root crisp
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Star anise and mussel broth with sourdough bread
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Pan fried mackerel with spicy peanut noodle salad
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Bangras™ - complimentary fine Indian sausage
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Lemongrass pannacotta with lychee tempura
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Tea or Coffee with homemade fudge
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English Retro Classsics Menu – December:
Amuse Bouche of cauliflower & tarragon small super smooth soup (velouté!) with roasted hazlenut oil
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The best ever classic Prawn Cocktail with lime & chives
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Supreme yet comforting herbed Sausages & Mash with olive, mushroom and lemon jus
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Be the first to sample Mr. Singh’s Bangras™ -
a complimentary tasting of
fine Indian sausage
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Devilish chocolate fondant with crème fraiche & seasonal berries
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Tea or coffee with homemade fudge. If you wish any alternative such as Ovaltine, Horlicks or honeyed hot milk please order 48 hours in advance!
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Curry night! A mix of classic smoky Punjabi and light fruity Keralan dishes – November:
Homemade cheese rolled in sumac
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Tapioca and Potato Patties with green chilli and coriander chutney (n.b. contains peanuts, v)
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Bangras™ - complimentary
fine Indian sausage
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Moru Kachiathu with mango and green banana – a yoghurt based curry spiced with mustard seeds, red and green chillis, ginger and curry leaves (v)
Family heritage recipe Pilau Rice
Home-style lamb curry
Vegetarian option – Beet Pachadi – a beetroot and coconut curry with coconut, tumeric and ginger (v)
Salad and raita
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Carrot halva
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Tea or Coffee
