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Dinner

Dinner served from 6pm Tuesday through Saturday.  Our Winter 2017 menu designed by our culinary team changes slightly from time to time to reflect seasonal produce availability .... Basils Tastes of the Haughmond menu is also available Tuesday through Saturday - it is not necessary to book this menu in advance, however should any of your party have any specific dietary requirements it is advisable to let us know on booking....we hope you enjoy it!

Starter

Salmon ballotine, cream cheese, blood orange £7

Jerusalem artichokes velouté, chestnut £7

Wood pigeon, haggis scotch quail egg, black pudding £8

White onion tart tatin, goat cheese mousse, dressed leaves £7

Charred mackerel, beetroot, tartare, horseradish £7

Main Course

Pork, polenta, onion, trompettes £15

Turkey breast roll, stuffed leg, cranberry jus £15

10oz sirloin steak, portobello, cherry tomato, hand cut chips, peppercorn sauce £19

Game pie, wilted greens, gravy £13

Braised fair lentils, mushroom parcel, romanesco, duck egg yolk £13

Tornados rossini, red wine sauce £24

Sea bass, braised fennel, butternut squash, fish velouté £17

Roasted loin of cod, cauliflower, wild mushroom £16

Dessert

Christmas pudding, brandy crème anglaise £7

Valrhona manjari chocolate, hazelnut, salted caramel £8

Lemon posset, almond biscotti £7

Plum Bakewell tart, clothed cream £7

Selection of British cheese, crispy bread, trimmings £8

(Please note that Monday evening menu is a special menu).  

Please ask in advance for any allergen information which may be required.

Executive Chef Martin Board and his team... Joe Andrews, Alan Lewis, Tanja Dale-Jenson, Luke Schnellmann, Helen Crothall (Pastry) Jack Gardner-Jones