FIRST COURSES

Our own potted chicken liver parfait topped with Cox apple jelly, pickled vegetables and crisp Foccacia toast.

Sautéed soft herring roes on granary toast with lemon and parsley butter.

A plate of Langhirano Parma ham with glazed fresh figs and a salad of rocket and parmesan.

A cream of celeriac soup with hazelnut pesto and butter fried croutons.

A terrine of ham hock and roasted vegetable with Read's homemade piccalilli and toasted country bread.

MAIN COURSES

Char-grilled calves liver on chive mashed potato with crispy Pancetta, melted onions and a balsamic dressing.
(£3 Supplement).

A breast of organic free-range chicken on baby spinach with sauté wild mushrooms and a roast chicken veloute.

A fillet of hake with mussels, leek and celery served with new potatoes and gremolata.

An old fashioned dish of oxtails braised in Madeira wine sauce with winter vegetables.

DESSERTS AND CHEESES

A choice of desserts will be explained to you after your main course.


Teas or Coffee with sweet nibbles: £2.50