Which are all homemade using the finest fresh ingredients
Bakewell Tart topped with toasted almonds
Bread & Butter Pudding with a hint of Cointreau
Sticky Toffee Pudding with toffee sauce
Lemon Meringue Pie
Dark Chocolate Brownie
topped with white chocolate drops
Vanilla Pod Crème Brûlée with shortbread biscuit
Seasonal Fruit Crumble
All desserts £5.50
with double cream, homemade custard or ice cream.
Trio of Chocolate Desserts 7.00
Chef’s selection of three mini reasons to love chocolate
Assiette of Desserts 14.50
A selection of mini desserts for two (or more) to share
Ice creams 4.00
Clotted cream vanilla / Double chocolate chip / Honeycombe ripple
Amalfi lemon / Mango / Blackcurrant
3 Counties Cheeseboard 6.50
Colston Bassett Stilton, Red Leicester, Somerset Brie, traditional garnish, crackers
Full Cheeseboard 10.00
A board of specially selected cheeses, homemade chutney, biscuits and fruit
Filter Coffee 2.50
Liqueur Coffees 5.50
Irish, Baileys, Tia Maria, Brandy
Selection of Speciality Teas 2.50
AFTER DINNER DRINKS
Why not compliment your meal with our specially chosen dessert wine, Cognac or port.
Dessert Wine 14.95
Jurancan Moelleux ‘Harmonie’ Domanie P Bordenave
An amber light coloured wine that is full of flavours including white flowers, fresh fruits, pear and white peach. HALF BOTTLE
Cognac 1ER VS, Daniel Bouju 4.50
Of amber colour, this Cognac is 5 years old. The bouquets of cask wood and floral scents are present. Well rounded, not aggressive.
Cognac 1ER XO, Daniel Bouju 9.50
Of amber colour, this cognac is 25 years old. Scents of nutmeg, clove, cinnamon, vanilla and prunes.
Ruby Port -
A lovely Port with a young fruity character. Aromatic on the nose with fresh notes of red fruits.
Fortified Wine 3.00
Pineau Des Charentes, Paul Moreau
A mixture of grape juice and Cognac. It will delight lovers of sweet wines, sherry and port.
Armagnac VSOP, Delord 5.00
Notes of nut, peach, violet, lime, vanilla, plum and pepper come from this excellent Armagnac Chateau.
Calvados is an apple brandy made in the Normandy area. The apples are fermented & the product distilled twice. The liquid is then matured for at least 4 years for this Calvados.