Mains

Pan fried sea trout – root vegetable ‘dauphinoise’ – purple sprouting – dill and caper dressing   16.25
Pan fried sea bass – ratatouille – crushed new potatoes – salsa verde   16.25
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
Rack of shires lamb – chickpea, feta and tomato salsa – romanesco – chimichurri  22.75
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)
Goan vegetable curry  – coconut rice – onion salad 11.75