Roast vegetable bruschette with pesto and mozzarella                                                            

Assiette of sweet melon, kiwi fruit and strawberry with Greek yoghurt and fruit coulis

Portobello mushrooms on garlic crostini with stilton

glaze (V)

Venison sausage with pomme puree, & onion gravy

Loch Fyne smoked salmon with oak smoked trout mousse and lemon and caper dressing

Blue swimming crab and crayfish cocktail

Locally shot wood pigeon on black pudding with sautéed potatoes and puff pastry

King prawns sautéed in lemon, chilli & garlic                                 

Shin of beef with mashed potato and onion gravy

Mozzarella glazed wild mushroom & asparagus frittata with basil oil (v)

Cajun chicken with courgette fritter and tomato relish

Lamb shank with creamy mash & minted gravy

Slow roast pork belly with bacon & cabbage fry,sweet apple cider chutney and crackling                         

Pan fried Sirloin steak with Dijon sauce

Fillet of Aberdeen Angus beef with grill garnish & flambé green peppercorn sauce

Northumbria rack of lamb on roast fennel & red onion with a redcurrant jus – served pink

Daily fresh fish on blackboard