A closer inspection with Aspall Cyder 2 courses for 15 3 courses for 18 Starters

Roasted Apple and Goat Cheese Salad With an Aspall Vinaigrette Dressing 6.75 Pan Friend King Prawns on a bed of chicory and rocket salad with a pomegranate dressing 7.00 Sharing board for 2 West Country Ham and Wild Boar Salami with honey glazed figs and chutney 8.95

Mains
Dingley Dell Pork Belly in creamy Aspall Cyder sauce With Rosemary roasted potatoes and Savoy cabbage 12.00 Mushroom and spinach tart, roasted pumpkin, salad leaves (v) 9.00 Seared Scottish salmon fillet, salad leaves, chilli and mango salsa 13.50 Gressingham duck leg with poached cherries, grilled Portobello mushroom and rissolee potatoes 12.50

Desserts
Aspall Cyder poached pears with hazelnut ice-cream and chocolate sauce Chocolate Fondant with ice-cream Brulee All 6.00