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Vegetarian mushrooms sautéed in butter, stuffed with tangy blue cheese and breadcrumbs, served with a homemade garlic and mustard aioli.
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
Tender beef fillet strips cooked in a creamy mushroom and brandy sauce served with crispy golden sautéed potatoes.
Roasted field mushrooms topped with slow-cooked caramelised onions and a rich, melted cheese rarebit mixture, then grilled until golden.