Four Options * £24 for a three-course meal for two (51% off) * £48 for a three-course meal for four (51% off) * £72 for a three-course meal for six (51% off) * £96 for a three-course meal for eight (51% off)

Starters may include: chef’s soup of the week with garlic croutons | poached fresh asparagus wrapped on Parma ham with a balsamic coulis (LF) | smoked salmon and creamed mackerel parcel with fresh lemon (£2 surcharge) (GF) | mezze of continental meats with Provencal olives (LF, GF) | chilled melon with peppered strawberries and mint (GF, V) | duck and orange pâté with rocket and orange compote with oatcakes (LF)

Mains may include: poached supreme of chicken dressed Diane sauce (GF) | pan-fried seabass fillets with a dill beurre blanc (GF) | poached darne of Scottish Salmon topped with green grapes and hot butter (GF) | pan-roasted Gressingham duck breast with a classic orange sauce (£2 surcharge) (LF) | traditional navarin of lamb with fresh rosemary (LF) | seared medallions of pork dressed with a pear and peppercorn sauce (GF) | griddled steak of Highland venison wrapped with a rich port wine jus (cooked pink with a £3 surcharge) (LF) | asparagus and pea risotto (V)

• GF - gluten-free
• LF - lactose-free
• V - vegetarian

Desserts may include: lemon meringue sundae | chocolate pudding with ice cream | vanilla crème brûlée

• Includes basket of bread with butter