April Set Lunch

Soup of the day
Simply cod fishcakes, caper and cucumber salad, lemon and parsley aioli
Honey and flower blossom cured goats’ cheese, spring vegetables, toasted seeds, elderflower vinaigrette

Feather blade of Beef, spring greens, champ potato, stilton rarebit glazed mushroom
Black Carrot bolognese, crispy Wensleydale cheese polenta, braised celery, carrot top pesto, hazelnut and watercress salad(V)

Lemon mousse, passion fruit, meringue, pistachio cookies
Chocolate sticky toffee pudding, caramelised white chocolate ice cream