Valentines' Dinner

Cauliflower cheese and smoked bacon soup (also available as a vegetarian soup)

Starters

Twice baked goats cheese and spinach soufflé with toasted walnuts and a calvados cream sauce (V)

Rope grown mussels and clams in a aromatic Thai style sauce with spring onions, peppers and coconut milk

Rich Chicken liver parfait with spiced beetroot and ginger chutney, toasted homemade bread and dressed leaves

Serrano ham, fresh fig and Barkham blue cheese salad with cranberry vinaigrette dressed leaves and herby croutons (v)

Refresher

Duo of home-made Buck's Fizz and elderflower sorbets to share

Mains

Mature Scottish sirloin steak chargilled with roast tomato, rosemary sauté new potatoes and hand cut thick chips (£3 supplement)

Baked Icelandic Cod fillet topped with a lemon and herb crumb served with a pearl barley, roast butternut squash and red pepper risotto, sundried tomatoes and salsa verde

Honey and soy-glazed slow cooked pork belly, sweet potato and ginger mash, master stock flavoured with Asian mushrooms, spring onions and peppers

Chestnut layered puff pastry tartlet layered with Chargilled Mediterranean vegetables, ricotta and fresh basil, served with warm new potato salad and pine nut and artichoke puree (v,n)

Dessert

A share plate of triple chocolate brownie, Irish coffee crème bruleé with warm orange and walnut biscuits, sticky toffee pudding with toffee sauce and a scoop of our home made vanilla ice cream