Valentines Indulgence

Valentine’s Menu

Starters

Pan-Fried Scallops
Seared scallops served on a silky butternut squash purée, finished with a crisp pancetta crumb for a touch of savoury elegance.

Crispy Duck Spring Roll
Shredded aromatic duck wrapped in a golden pastry, accompanied by a fresh cucumber salad and a rich, smoky barbecue sauce.

Garlic King Prawns
Succulent king prawns gently cooked in garlic butter and served with warm toasted sourdough to soak up every flavourful drop.

Fig, Burrata & Prosciutto Tartine
Ripe figs layered with creamy burrata and delicate prosciutto atop crisp artisan bread, drizzled with a hint of honey and balsamic.

Tomato & Pesto Tart (V, Ve)
A vibrant medley of roasted tomatoes and basil pesto on flaky pastry, offering a light and fragrant plant-based beginning.

Soup Course

French Onion Soup
A deeply caramelised onion broth enriched with herbs and white wine, finished with a toasted crouton crowned with melted Gruyère.

Asparagus & Lemon Soup (V, Ve)
A smooth, refreshing blend of spring asparagus brightened with a whisper of lemon, served with crisp croutons.

Mains

Sirloin Steak & King Prawns
Premium sirloin cooked to your preference, paired with garlic-infused king prawns, hand-cut chips, sautéed mushrooms, roasted tomato, and a peppery rocket and Parmesan salad.

Wild Sea Bass Escalope
Pan-seared wild sea bass served with smoked bacon lardons, red chicory, tender runner beans, and a rich red wine reduction.

Loin of Venison
Tender venison accompanied by a caramelised fondant potato, smooth black pudding purée, and smoked beetroot for a bold and earthy finish.

Chicken Supreme
Pan-fried chicken breast resting on creamy mash with seasonal asparagus, wild mushrooms, and a luxurious garlic velouté.

Butternut Squash Tortellini (V, Ve)
Handmade tortellini filled with sweet butternut squash, served with sautéed wild mushrooms and fresh spinach in a delicate plant-based sauce.

Palate Cleanser

Raspberry & Sorrel Sorbet
A bright and uplifting sorbet, blending tart raspberry with herbaceous sorrel for a refreshing interlude.

Desserts

Strawberry & Custard Mille-Feuille
Delicate layers of crisp pastry filled with vanilla custard and fresh strawberries, accompanied by a refreshing fruit sorbet.

Rhubarb Crème Brûlée
A silky rhubarb-infused custard topped with a perfectly caramelised sugar crust, served with warm homemade shortbread.

Warm Chocolate Fondant
A rich molten-centre chocolate cake paired with a luscious salted caramel butter sauce.

Crêpes with Double Chocolate-Chip Ice Cream
Light, golden crêpes draped in warm chocolate sauce and served with indulgent double chocolate-chip ice cream.

Chocolate & Cherry Tart (V, Ve)
A decadent dark chocolate tart enriched with cherries, presented with raspberry compote and a vibrant raspberry sauce.

Conclude your meal with freshly brewed coffee and handmade chocolate truffles.

£59 per person