Menus

Monday - Thursday

Mid-week menu

All menus are subject to change. We make every effort to keep our menus updated however please check with us to avoid any disappointment.
The restaurant is open Monday – Saturday from 12 pm – 3 pm and 6 pm – 9 pm. Sunday opening times are 12 pm till 4 pm

Two courses £12.95

Starters
—–

CURRIED PARSNIP SOUP
A lightly spiced winter soup.

SMOKED HADDOCK FISHCAKE (G)(D)
Served with courgette ribbons and dill cream sauce.

WARM HOI SIN DUCK AND ORANGE SALAD (N)
Served with orange segments and sesame dressing.

STILTON AND PARMA HAM SALAD (D) (N)
Served with sliced pear and almonds.

BUTTER NUT SQUASH AND SPINACH RISOTTO (D)(V)
Served with parsnip crisps and tomato coulis.

 

Mains
—–

SALMON EN CROÛTE (G)(D)
Supreme of salmon encased in puff pastry.
Served with creamed leek, and herb roasted potatoes.

SLOW COOKED PORK BELLY (D)
Served with honey glazed parsnips, sauté potatoes and savoy cabbage.

BRIE AND BROCCOLI PARCEL (G)(V)(D)
Served with roasted shallots and a white wine cream sauce.

PAN FRIED CUMBERLAND SAUSAGES (D)(G)
Served with grain mustard mash, homemade onion rings and smoked bacon jus

THYME ROAST CHICKEN (N)
In a pearl barley broth.
Served with charred broccoli and toasted almond.

 

 

 

 

 

 

 

 

 

 


Available on Monday – Friday lunchtimes and Monday – Thursday evenings.

Allergy Key:   N Contains Nuts.   V Vegetarian.   D Contains Dairy.   G Contains Gluten.   S Contains Seeds.


Weekend Menu

Friday & Saturday

Weekend Menu

Two courses £20.95

Starters
—–

CURRIED PARSNIP SOUP

A lightly spiced winter soup.

SMOKED HADDOCK FISHCAKE (G)(D)

Served with courgette ribbons and dill cream sauce.

WARM HOI SIN DUCK AND ORANGE SALAD (N)

Served with orange segments and sesame dressing.

STILTON AND PARMA HAM SALAD (D) (N)

Served with sliced pear and almonds.

BUTTER NUT SQUASH AND SPINACH RISOTTO (D)(V)

Served with parsnip crisps and tomato coulis.

CORNISH CRAB BRUSHETTA (G)

Lemon scented white crab meat on toasted ciabatta with tomato Concasse.

GOLDEN FRIED SQUID (G)

Served with an oriental salad and sweet chilli sauce.

 

Three courses £24.95

Mains
—–

SALMON EN CROÛTE (G)(D)

Supreme of salmon encased in puff pastryServed with creamed leek, and herb roasted potatoes.

SLOW COOKED PORK BELLY (D)

Served with honey glazed parsnips, sauté potatoes and savoy cabbage.

BRIE AND BROCOLLI PARCEL (G)(V)(D)

Served with roasted shallots and a white wine cream sauce.

PAN FRIED CUMBERLAND SAUSAGES (D)(G)

Served with grain mustard mash, homemade onion rings and smoked bacon jus

THYME ROAST CHICKEN (N)

In a pearl barley brothServed with charred broccoli and toasted almond.

ROSEMARY ROASTED RUMP OF LAMB

Served with ginger carrots, Lyonnaise potatoes and minted jus.

STEAK (SUB CHARGE £3,50)

6 oz 21-day aged fillet steak

Served with chateaux potatoes, buttered kale and Grand-Mère garnish

 

 

 

 

 

 

 

 

 

 

Sunday Menu

 

Two courses £16.95

Starters
—–

CURRIED PARSNIP SOUP

A lightly spiced winter soup.

 WARM HOI SIN DUCK AND ORANGE SALAD (N)

Served with orange segments and sesame dressing.

 STILTON AND PARMA HAM SALAD (D) (N)

Served with sliced pear and almonds.

 BUTTER NUT SQUASH AND SPINACH RISOTTO (D)(V)

Served with parsnip crisps and tomato coulis.

 GOLDEN FRIED SQUID (G)

Served with an oriental salad and sweet chilli sauce.

Three courses £19.95

Mains
—–

SUNDAY ROAST

Beef, Lamb or Chicken  (G) (D)
All served with roasted potatoes, seasonal blanched vegetables, Yorkshire pudding & red wine jus.

SALMON EN CROÛTE (G)(D)

Supreme of salmon encased in puff pastry.

Served with creamed leek, and herb roasted potatoes.

 BRIE AND BROCOLLI PARCEL (G)(V)(D)

Served with roasted shallots and a white wine cream sauce.

 PAN FRIED CUMBERLAND SAUSAGES (D)(G)

Served with grain mustard mash, homemade onion rings and smoked bacon jus

 

 

Desserts

Desserts

 

Vegan Menu

Vegan Menu

 

* Vegan Menu is Pre-order only

Kids Menu

Kids

Menu

Buffet Menu

Buffet

Menu