The Harlequin Restaurant


Outstanding Quality of Food



AA Rosette Restaurant


Gressingham duck breast served on a bed of confit shallots with an apricot and Madeira sauce

Honey glazed chicken breast served on a bed of sautéed tiger prawn and warm tomato salsa with fresh asparagus

Poached pear, raspberry and goats cheese salad

Pan fried calves liver served with caramelised red onion, pasnip chips and a port jus

Spanish ruby orange bavaroius mousse sat on an almond sponge base topped with a citrus glaze

Rhubarb and custard cheesecake finished with a caramel glaze and mitre cage