Homemade Chef’s Soup
with warm Artisan bread

Deep Fried Battered Salt and Peppered Squid
cucumber ribbons. Lemon and garlic aioli

Breaded Brie Wedges
textures of beetroot, sugared walnuts, balsamic glaze

Chicken & Apricot Terrine
sweet piccalilli & warm mini onion loaf

King Prawn & Smoked Salmon Cocktail
lemon & dill creme fraiche, warm mini multigrain loaf

Roast Shropshire Sirloin of Beef
with homemade Yorkshire pudding and rich beef meat gravy

Roast Loin of Locally Free Range Pork
with sage and onion stuffing and apple compote

Roast Turkey Breast
with sage and onion stuffing and cranberry sauce

Roast Shropshire Leg of Lamb
infused with garlic & rosemary and a rich redcurrant gravy

Baked Salmon with Parmesan and Herb Crust
baby new potatoes and hollandaise sauce

Mushroom & Brie Wellington
with cranberries & walnuts with vegetarian gravy

Wild Mushroom Tarragon Risotto
selection of wild mushrooms infused with rosemary & garlic with rocket and pine nut salad with shavings of Parmesan

Apple Crumble with Cinnamon & Sultanas
with custard

Lemon Meringue Roulade
with lemon curd ice cream

Sticky Toffee Sponge Pudding
with toffee sauce and vanilla pod ice cream

Pear & Caramel Cheesecake
poached pears with salted caramel sauce, ginger & caramel ice cream

Chocolate & Orange Mousse Cake
chocolate sauce with blood orange sorbet