Food

Please inform a member of staff if you have a food allergy or intolerance before ordering your food

Lunchtime Menu

Evening Menu

Main Courses

Tonight’s Dessert Selection

Christmas Party Menu

Our own made pure ground rump beef burger

Grilled bacon & cheddar, in a brioche bap with coleslaw & chips

£14.00

Breast of chicken

Marinated in authentic tandoori spices, grilled and served on mixed salad leaves, with a sweet chilli dressing & a bowl of skinny chips

£15.00

Roasted Cornish hake fillet

Chorizo, tender stem & baby potatoes. On a roasted plum tomato provencale sauce

£16.00

Today’s short crust pasty pie is

Venison, pigeon & duck. In a port & red currant sauce, dauphinoise potato, spring greens & carrots

£15.00

Today’s fish pie is

Cod, smoked haddock & tiger prawns. In a seafood cream sauce, with a dauphinoise potato & cheese topping, with carrots & tender stem

£15.00

Harissa roasted vegetable stack of

Squash, fennel, leeks, sweet peppers & aubergine, layered with melting mozzarella cheese, served on a provencale tomato sauce with dauphinoise potato

£15.00

Pan seared calves’ liver

Crispy bacon, caramelized red onion, bubble & squeak, with a sage infused madeira sauce

£15.00

Small cod fillet in batter

Peas, tartare sauce & chips

£11.00 / £14.00

Our own cooked ham

Fried eggs, pickle & chips

£11.00 / £14.00

Roasted vegetable lasagna

With garlic bread

£11.00 / £14.00

Tonight’s Starter Selection

Breaded butterfly king prawns

Deep fried & served with lemon & garlic mayonnaise

£7.00

Shredded oriental spiced duck confit

Served hot on an iceberg. Spring onion & cucumber salad with hoisin sauce dressing

£7.00

Smooth chicken liver parfait

Plum chutney & granary toast

£6.00

Grilled goats cheese salad

With honey roast cashew nuts & sweet chilli dressing

£7.00

Avocado, prawns’ cocktail & smoked salmon

With brown bread

£7.50

“Happy to serve starters as your main meal if you are happy with a £2.50 surcharge.”

30 Day mature sirloin steak

With fried mushrooms, grilled tomato, onion rings & chips

£18.50

Breast of chicken

Marinated in authentic tandoori spices, grilled & served on a large mixed salad, with a sweet chilli dressing. Served with a bowl of skinny fries & harissa mayo

£15.00

Our own made pure ground rump beef burger

Grilled bacon & cheddar, in a brioche bap with coleslaw & chips

£15.00

Medallions of pork fillet

Pan fried in garlic butter with sliced mushrooms & shallots, finished in a cream mild dijon mustard & brandy sauce, tender stem, spring greens & dauphinoise potatoes

£16.00

Today’s short crust pasty pie is

Venison, pigeon & duck. In a port & red currant sauce, dauphinoise potato, carrots & spring greens

£15.00

Harissa roasted vegetable stack of

Field mushroom, aubergine, squash, leeks & sweet peppers, layered with melting mozzarella cheese, alongside dauphinoise potato, served on a provencale tomato

£15.00

Pan seared calves’ liver

Crispy bacon, caramelized red onion, buttered spring greens & bubble & squeak, with a sage & madeira jus

£16.00

Fillet of Scottish halibut

Grapes, tiger king prawns, tender stem & baby potatoes, with a seafood cream vermouth & dill sauce

£17.00

Mint, garlic & red currant jelly marinated rump of British lamb

Charred to pink, with dauphinoise potato, spring greens, tender stem, finished with a red currant sauce

£18.50

Chunky fillet of stone bass

Roasted with sweet baby plum tomatoes, chorizo, baby potatoes, with tender stem, served on provencale tomato sauce

£17.00

Sticky toffee pudding With vanilla ice cream & toffee sauce

£5.50

Tangy lemon tart

Fresh raspberries & citrus infused vanilla ice cream

£5.50

John’s recipe really chocky tiramisu

£5.50

Creme caramel

With salted caramel ice cream & honeycomb

£5.50

Tangy fresh lime & raspberry cheesecake

Vanilla ice cream & white chocolate sauce

£5.50

Courses

Two courses

£22.50

Three courses

£27.00

Please note we will require a deposit of £50.00 per booking for a party of 4 or more. Meals cancelled on the day will be charged full price.

Starters

Shredded oriental spiced duck confit

Served hot on an iceberg. Spring onion & cucumber salad with hoisin sauce dressing

Breaded butterfly king prawns

Deep fried & served with lemon & garlic mayonnaise

Smooth chicken liver parfait

Plum chutney & granary toast

Grilled goats cheese salad

With honey roast cashew nuts & sweet chilli dressing

Mains

Roast turkey with our own cooked ham

Sausage, sage & chestnut stuffing with roasties, vegetables & turkey gravy

Harissa roasted vegetable stack of

Field mushroom, aubergine, squash, leeks & sweet peppers, layered with melting mozzarella cheese, alongside dauphinoise potato, served on a provencale tomato

Fillet of seabass, tiger king prawns

Grapes, tender stem & baby potatoes, with a vermouth, dill & seafood cream sauce

Pot roast of venison, pheasant & smoked duck breasts

With chestnuts in a port & redcurrant jus, roasties & vegetables

Belly of British pork

Slowly roasted overnight in cider & herbs. All fat removed and roasted again to order, with caramelized red onions, roasties, vegetables & gravy made from the cooking juices

Desserts

John’s recipe really chocky tiramisu

Tangy lemon tart

Fresh raspberries & citrus infused vanilla ice cream

Creme caramel

With salted caramel ice cream & honeycomb

Christmas pudding

Made with brioche bread and butter pudding, with cinnamon & brandy custard sauce