The Castle Inn

STARTERS

​

Chef's Wild Mushroom & Ham Hock Terrine

Served with toasts & a spiced tomato chutney

​

Roast Butternut Squash & Red Pepper Soup

Served on croutons & ciabatta

​

Smoked Salmon Roulade

Served on a bed of celeriac slaw

​

MAINS

​

Traditional Roast Turkey

Served with all the trimmings& stock pot gravy

​

Pan Fried Venison Steak

Served with Dauphinoise potatoes, green beans & baby leeks & finished with a topping of wild mushroom & red wine jus

​

Succulent Cod Loin

Wrapped in parma ham, with roasted butternut squash, baby leeks & pan fried courgettes accompanied by a creamy dill sauce

​

A Wild Mushroom Risotto

Served with parmesan cheese, baby leaf spinach & topped with parsnip crisps