Valentines Menu

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Who'd Have Thought It Inn
Valentines Menu


2 Courses £22.003 Courses £26.00

Wednesday 14th February


Butternut Squash and Lime Soup [V]

served with crusty bread

Camembert, Fig and Onion Stack [V]

with layers of parmesan and walnut pastry

Duck Spring Rolls

on a bed of salad with a barbecue sauce

Local Mussels in a Cream and Garlic Sauce

served with crusty bread

Chicken, Port and Cranberry Pâté

served with chutney and granary toast


panko coated calamari rings with a garlic mayo dip


Fillet of Salmon

served on a bed of crayfsh tail and pea risotto

Lamb and Feta Burger

served with a beetroot relish, hand cut chips and coleslaw

Aubergine, Courgette and Butternut Squash Bake [V]

layers of vegetables in a coconut béchamel sauce and served with a side salad

Chicken Breast stufed with Haggis

wrapped in a prosciutto ham and served with a whisky sauce, new potatoes and vegetables

Conft of Duck

with braised red cabbage and caramelised apples
Served with a peppercorn sauce and new potatoes

Hyderabad Lamb Shank

A Middle Eastern spiced lamb shank cooked in ginger, garlic, turmeric, chilli, cumin and coriander
Served on a bed of rice

8oz Ribeye (+ £3.00)

locally sourced with hand cut chips, a dressed green salad, mushroom and cherry tomatoes


Tia Maria and Dark Chocolate Fondant

indulgent dark chocolate fondant laced with Tia Maria and served with a shortbread biscuit

Lemon Posset

served with Chantilly cream and a shortbread biscuit

Date and Ginger Sticky Tofee Pudding

served warm, covered in tofee sauce with clotted cream

Red Berry and White Chocolate Crumble

a mixture of red berries topped with a white crumble chocolate crumble and served warm with custard or ice cream

Baileys Cheesecake

a rich and luxurious cheesecake made with Baileys Irish Cream, with a red berry coulis and clotted cream

Allergen Information

If you have any food or drink allergies or intolerances, please speak to a member of our team before placing your order. Our kitchen uses ingredients that may contain the 14 notifiable allergens – Cereals containing gluten, crustaceans, eggs, fish, peanuts, soya beans, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs. Every effort is made to minimise the risk of cross-contamination of ingredients but this cannot be guaranteed. All fish dishes may contain bones.