MONDAY – THURSDAY LUNCH & DINNER
FRIDAY – SATURDAY LUNCH
2 COURSES: £14.95 3 COURSES: £19.95
Dill Salmon Gravadlax (D)
Thinly sliced cured salmon layered on salad leaves,
with a honey & mustard dressing.
Chicken Satay (N)
Served on a bed of cucumber spaghetti & peanut sauce.
Baked Goats Cheese (D)
On a warm chicory salad with red onion chutney.
Minestrone Soup (V)(G)
Served with fresh crusty bread.
Coq Au Vin
Chicken breast braised in red wine,
mushrooms, smoked bacon & onions.
served with sauté potatoes & broccolini.
Slow Roasted Pork Belly (D)
Served with creamed sage mashed potato,
Honey roasted parsnips & pea puree.
Pan Fried Cod Loin (D)
Wrapped in Parma ham & dill,
side of buttered greens & a leek and potato rosti.
Steak & Ale Pie (G)(D)
Tender steak cooked in a rich ale jus,
topped with puff pastry & a side of veg.
Vegetarian 5 bean chili (V)
Made with Quorn mince on a bed of coriander rice.
SIDES: (sub charge £3.50)
Seasonal vegetables/side salad/chips/garlic bread