VALENTINE’S Menu 2026

Starters

Crab Croquette
with a lightly pickled fennel and apple salad, lemon dip

Antipasti to Share
selection of cold cured meats and pickles (GF, DF, V available)

Goat’s Cheese and Red Onion Tart
with a sun-blushed tomato and rocket salad (V)

Baked Focaccia Bread
served with olive tapenade and sun-blushed tomato pesto (V)

Pan-Fried Local Scallops
baked with wilted spinach, garlic butter and Parmesan crumb (3.00 supplement)

. . . . .

MAINS

Fillet Steak
ith chunky chips, grilled tomato, rocket, onion rings and peppercorn sauce (10.00 supplement, GF available)

Pan-Roasted Salmon Fillet
with parsley crushed potatoes, chargrilled hispi cabbage, prawn and Champagne sauce (GF)

Wild Mushroom Risotto
inished with grated Parmesan and topped with pangrattato (V available)

Spinach & Ricotta Tortellini
with a sun-blushed tomato sauce, grated Parmesan and rocket (V)

Stuffed Chicken Breast
with a truffle mousse, dauphinoise potatoes, creamed cabbage, smoked pancetta and baby onion sauce (GF)

. . . . .

DESSERTS

Forest Berry Cheesecake
creamy and indulgent with forest berries and a berry compote

Vanilla Bean Panna Cotta
served with a caramelised pineapple and passion fruit compote (GF)

Limoncello Sorbet
with crushed meringue and raspberry (GF, DF, V available)

Sticky Toffee Pudding
with rich toffee sauce, rum and raisin ice cream

Chocolate Truffle Brownie Torte
served with poached Kirsch cherries, white chocolate and honeycomb ice cream GF, VG)

. . . . .

3 COURSES 47.00

Available from 17:00 on 14 February only.
20.00 deposit per person to secure booking. 

If you have any allergies or intolerances, please advise our servers when ordering.
All dishes are cooked fresh to order, so please allow cooking time.