Mains

Pan fried sea trout – root vegetable ‘dauphinoise’ – purple sprouting – dill and caper dressing   16.25
Cornish hake – cauliflower rice – peas a la francaise -orange and fennel salsa 18.25
Battered cod loin – hand cut chips – buttered peas tartare sauce    12.95
Crispy confit duck leg – chorizo pearl barley risotto – green beans – jus  15.75
Lamb shank – moroccan spiced polenta – cavolo nero -rosemary jus 20.75
12 oz sirloin steak on the bone – pont neuf potatoes peppercorn sauce – tomato – mushroom onion marmalade    26.50
6oz Minute steak – watercress cafe de Paris butter – frites    15.75
Pan fried lambs liver – wholegrain mustard mash- roasted roots – pancetta and sage jus  12.75
The Forest burger – smoked cheddar – relish brioche – hand cut chips    13.75
Wild mushroom and goats cheese tagliatelle dressed rocket    10.25
(add chicken – 2.25    add prawns – 3.00)
Courgette and almond arancini – wild garlic cream -micro herb salad 11.75