STARTERS

OAK SMOKED SALMON & PRAWN MARIE ROSE

Baby gem salad with lemon & ciabatta croutons

HOUSE STACK

Stornoway black pudding with poached egg, potato scone and a Parma ham crisp drizzled with hollandaise

FINE CHICKEN LIVER PATE

Walnut & pumpkin seed bread with spiced fruit chutney

WARM CRUMBED BRIE WEDGES V

Petit salad and redcurrant sauce

CRISP VEGETABLE OR CHICKEN TEMPURA

Light chilli & coriander batter with wasabi mayonnaise and sesame dressing

MAINS

THYME ROAST BREAST OF CHICKEN

Creamed potato with honey roast roots and café au lait cream

CITRUS FILLET OF SEA BASS

Mashed potato with lemon scented greens and a tomato & basil salsa

VEGETABLE TAQUITOS V

Slow cooked vegetables wrapped with lime & black pepper topped with mozzarella, chipotle mayo and pico de gallo

MONKFISH & PRAWN MASSAMAN CURRY

Aromatice peanut & coconut sauce with spicy rice

GRILLED SCOTCH RIBEYE STEAK

Grill garni with a watercress salad, an onion ring and peppercorn sauce

(£3.00 supplement)

DESSERTS

BLUEBERRY & VANILLA PANNA COTTA

Berry compote with crumbled shortbread pieces

STRAWBERRY CHEESECAKE

White chocolate shavings with strawberry ice cream

STICKY TOFFEE PUDDING

Butterscotch sauce and vanilla ice cream

LUXURY BELGIAN CHOCOLATE FUDGE CAKE

Served warm with vanilla ice cream

THE TREE HOUSE CHEESE SELECTION

Wedges of Somerset brie, Isle of Mull cheddar and Blue murder cheese with mini oaties, chutney and grapes