To start

Spinach and watercress soup

Devilled sardines with black crack pepper crostini and frizzy lettuce

Ham hock terrine with pickled marrow and pea puree

Leeks in vinaigrette with a duck egg and walnuts

To follow

Herb crusted North Sea Haddock, Parmentier potatoes with Provencal sauce

Mozzarella and sun dried tomato ravioli served with roasted pepper coulis and hard

goats cheese shavings

Roast rump of new season lamb, spring greens and garlic mash

Spring chicken with broad bean, pea and bacon stew with a Rosti potato

To finish

Lemon cheesecake and ginger cream

White chocolate semi-fredo with poached apricots

Apple Pie with sauce Anglaise

Two courses - £10.95

Three courses - £13.50