2 courses -
Chefs Pea and Mint Soup topped with crème fraiche and
served with a warm bread roll and butter
Slow roast Pheasant Supreme on a plum and thyme compote with a
balsamic reduction and grilled pine nuts
Grilled Goats Cheese Crostini on dressed rocket leaves and a
confit of vine tomatoes
Charred Cod Loin on buttered baby spinach and finished with chefs tartar sauce
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Seared Rack of Lamb with a medallion of black pudding and a sweet cider sauce
Charred Halibut Steak on a green bean niscoise with a light salsa verde
Beef Wellington topped with chicken and duck liver pate, served with a
rich port and mushroom sauce
Sweet Potato and Butternut Squash Risotto with parmesan crisps
and snipped chives
Warm Chocolate Brownie with a passion fruit mascarpone and
finished with a raspberry sauce
A Grand Selection of Local Cheese with biscuits, grapes, tomato jam and malt loaf
Sweet Filo Basket filled with caramelised banana, toffee sauce and vanilla ice cream
Baileys Crème Brulée topped with a lone physalis
Potatoes and vegetables of the day included
Homemade soup of the day served with warm bread roll and butter
£3.95
Chefs own crab cake medallion with dressed mixed leaves and
warm tomato chutney
£5.95
Locally smoked chicken salad with a plum and hoi sin glaze served with warm chive pancakes
£4.95
Mixed vegetable terrine sat with wild rocket leaves, pine nut purée and grilled granary toast
£4.75
Large bowl of fresh Scottish mussels cooked in white wine and garlic and served with either cream or chopped tomatoes
£5.95
Baked French goats cheese and tomato in a filo basket with mixed leaves and a beetroot purée
£4.95
Confit of duck on mixed leaves with a warm raspberry sauce
£6:25
A slow roasted belly pork steak on a grilled black pudding with
a sweet cider sauce
£10.95
A duo of chunky sausages on a chive mash topped with a red onion compote and a rich red wine gravy
£8.95
Grilled chicken supreme wrapped in bacon on buttered Savoy cabbage with a Dijon cream sauce
£9.95
Chefs game casserole topped with parsley dumplings
£9.45
Braised shoulder of lamb with mint mash and a redcurrant sauce
£10.25
Stuffed field mushrooms with spinach and Wensleydale cheese on a
tomato Provencal sauce
£8.95
Grilled fillet of sea bream sat on Lyonnaise potatoes, topped with a black olive tapenade and finished with a chive beurre blanc
£10.95
Steak and ale pie topped with a short crust pastry
£9:45
2 courses £12.95 3 courses £15.95
Soup of the Day with a warm bread roll and butter
Homemade Pâté of Chicken and Duck with plum sauce
and charred toast
Locally Smoked Trout Fillet on a dill bilini and mixed leaves,
topped with a chive crème fraiche
Baked Camembert Cheese with a red onion marmalade
and a crisp ciabatta roll
Traditional Sunday Lunch with a choice of two roast meats
Grilled Salmon Darn on sauté leeks with a chive beurre blanc
Mixed Vegetable Gratin topped with goats cheese and
baked to bind
Sticky Toffee Pudding with custard or vanilla ice-
Homemade Apple Crumble with cream or custard
Selection of Ice-
and a raspberry coulis
3 courses -
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