Spring Evening Menu
Homemade Soup of the day.
Pan Fried Tiger Prawns in Garlic & Chilli Butter.
Pressed terrine of Yorkshire Ham hock, Pea salad and cider reduction.
Hot Smoked Salmon, pickled cucumber and dill mayonnaise.
Grilled goats cheese salad, granary croute, onion marmalade and slow roast tomatoes.
Roast Chicken Breast , crushed new potatoes with chorizo and red pepper sauce.
Roast Salmon fillet, on a pea and mint risotto.
Grilled fillet of sea bass, saffron potatoes and samphire with a chive cream.
Roast rump of lamb, tomato and butterbean ragu with a fresh herb salsa.
Ribeye Steak, with pink peppercorn and bourbon butter and Hand Cut Chips.
Homemade Gnocchi, lighty pan fried with roasted aubergine, broccoli sprouts and sundried tomatoes.
Pea and Mint risotto topped with crumbly feta cheese.
Sticky Toffee Pudding, Caramel Sauce & Vanilla Ice Cream.
Dark Chocolate ganache with kirsch cherries
Lemon and thyme panna cotta, giner crumb with caramel and ginger ice cream.
Iced strawberry parfait, creme fraiche and mint.
Bennett's Great British Cheese board featuring a variety of local cheeses and some from further afield.