SPANISH CHURROS WITH CHOCOLATE DIPPING SAUCE (v)

CREME BRULEE – with caramelised sugar topping

CREPE (v) – with a reduced syrup sauce of fresh orange juice & Cointreau.  Served with vanilla ice cream

HOUSE SPECIAL APPLE TART WITH CRUMBLE TOPPING (v) – with vanilla ice cream & crème anglaise (v)

STICKY TOFFEE PUDDING – served with caramel sauce & vanilla ice cream

BAILEYS FLAVOURED CHEESCAKE – with biscuit & toasted hazelnut base, caramel sauce & hazelnut praline sprinkle

SELECTION OF CHEESES (v)-manchego matured in olive oil, brie, blue & a local wine matured goat’s cheese.  Served with walnuts, celery, sliced apple, quince jelly & cheese biscuits