Wednesday to Saturday Evening Menu

BK roast pepper and mozzarella focaccia with olives

Moss Valley chipolatas in a mustard and Sheffield honey glaze

Tasha's chicken wings with hot sauce

Sumac, cumin and preserved lemon hummus with flat bread

Basil, lemon and chilli falafel with tzatziki

Cauliflower and spinach pakoras with chilli sauce

Cheese and pineapple

Croustade of little mesters cheese, roast squash, watercress, pineapple, ginger and chilli sauce

Garlic mushroom

Sauted wild mushrooms, confit duck egg yolk, roast garlic, white onion and cheddar veloute, garlic croutons, tarragon oil

Salmon, cucumber and mint

Kaffir lime, lemon grass and ginger cured salmon, cucumber, pickled mooli, mint and thai basil salad

Moss Valley Pork

Belly braised in red wine, garlic and smoked paprika, crackling, wilted chard, manchego and rosemary hasselback potatoes, braising juices

Tandoori Cauliflower Steak

Tandoori masala roast cauliflower steak, bombay potatoes, spinach with a jalfrezi sauce

Seabass

Pan fried fillet of seabass, roast aubergine puree, courgette and basil fritter, confit tomato and sauce vierge

Chocolate

Dark chocolate and cardamom delice, grand marnier chantilly, pecan brittle

Treacle Tart

Stem ginger and treacle tart, poached pear, pear sorbet, red wine gel

Cheese

Selection of local cheeses, apple, chutney, biscuits