New Menu’s

Monday - Thursday

Mid-week menu (May/June)

MENUS WILL NOT BE AVAILABLE ON SATURDAY 4TH MAY AND MONDAY 6TH MAY LUNCH TIME ONLY.
THERE WILL BE A SPECIAL SWEEPS MENU AVAILABLE – FOR DETAILS PLEASE GO TO ‘EVENTS AND OCCASIONS’)

2 Courses £14.95
3 Courses £19.95

STARTERS

GREEK SALAD (D)(V)
A mixed leaf salad
Feta cheese, tomato, cucumber, red onion & oregano dressing

JERK SPICED KING PRAWN SKEWERS (N)
Served on a salad of capsicum peppers, mango & coconut.

LEMON & PEPPER CHICKEN SALAD
Marinated chicken breast served with a warm potato salad.

GOATS CHEESE & SPINACH CROQUETTES (D)(V)(N)(G)
Sundried tomatoes & pine nut salad.

BUTTERNUT & SWEET POTATO SOUP (V)

MAINS

PAN FRIED FILLET OF SEABASS
Served with lemon potatoes & Mediterranean balsamic roasted vegetables.

PAN FRIED CALVES LIVER (D)
Served with creamed potatoes, crispy bacon & rich onion jus.

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

RIBEYE STEAK (£4 SUB CHARGE) (D)
Char-grilled 8oz ribeye steak
Served with flat mushroom, vine tomatoes, chips & peppercorn sauce

BRIE & BACON STUFFED CHICKEN BREAST (D)
Served with parmesan crisp potato & asparagus spears.

SIDES: (SUB CHARGE £3.50)
SEASONAL VEGETABLES/SIDE SALAD/CHIPS/GARLIC BREAD

DESSERTS

WARM HOMEMADE BAKEWELL TART(D)(G)
Served with vanilla ice cream.

STRAWBERRY CRÈME BRÛLÉE (D)(G)
Served with shortbread finger biscuits.

HOT CHOCOLATE FUDGE CAKE (G) (D)
Served with clotted cream.

LEMON MERINGUE PIE (G)(D)
With raspberry coulis.

VANILLA CHEESECAKE (G)(D)
Topped with caramelised banana & caramel sauce.

CHEESEBOARD (D)(G)
Locally sourced cheeses with crackers, grapes and red onion chutney

(N) Contains Nuts ≈ (V) Vegetarian ≈ (D) Contains Dairy ≈ (G) Contains Gluten ≈ (S) Contains Seeds
Please note that all dishes are prepared in a kitchen handling a variety of allergens. Allergy information advisory only.
All dishes are subject to availability.
A Service Charge of 10% for tables 8 and over will be added to your bill at your discretion.

Friday & Saturday

Weekend Menu (May/June)

2 Courses £23.95
3 Courses £27.95

STARTERS

BUTTERNUT & SWEET POTATO SOUP (V)

JERK SPICED KING PRAWN SKEWERS (N)
Served on a salad of capsicum peppers, mango & coconut.

LEMON & PEPPER CHICKEN SALAD
Marinated chicken breast served with a warm potato salad.

GREEK SALAD BRUSCHETTA (D) (G) (V)
Feta cheese, tomato, cucumber, red onion served on toasted ciabatta.

GOATS CHEESE & SPINACH CROQUETTES (D)(V)(N)(G)
Sundried tomatoes & pine nut salad.

SMOKED TROUT (G)
Served on a fresh garden salad
With herb croutons, sundried tomatoes, with a shallot & orange dressing.

GOLDEN FRIED SQUID (G)
Served with an oriental salad and a lime, chilli & coriander drizzle.

MAINS

STEAK (SUB CHARGE £4) (D)
6 oz 21-day aged fillet steak
Served with chips, vine tomatoes, flat mushroom and peppercorn sauce.

PAN FRIED FILLET OF SEABASS
Served with lemon potatoes & Mediterranean balsamic roasted vegetables.

ROASTED PHEASANT BREAST.
Served with savoy cabbage & bacon. Game chips & rosemary & redcurrant jus.

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

PAN FRIED CALVES LIVER (D)
Served with creamed potatoes, crispy bacon & rich onion jus.

BRIE & BACON STUFFED CHICKEN BREAST (D)
Served with parmesan crisp potato & asparagus spears.

SIDES: (SUB CHARGE £3.50)
SEASONAL VEGETABLES/SIDE SALAD/CHIPS/GARLIC BREAD

Sunday Menu

Sunday Menu (May/June)

2 Courses £16.95
3 Courses £19.95

STARTERS

BUTTERNUT & SWEET POTATO SOUP(V)

LEMON & PEPPER CHICKEN SALAD
Marinated chicken breast served with a warm potato salad.

SMOKED TROUT (G)
Served on a fresh garden salad
With herb croutons, sundried tomatoes, with a shallot & orange dressing.

GREEK SALAD BRUSCHETTA (D) (G) (V)
Feta cheese, tomato, cucumber, red onion served on toasted ciabatta.

GOATS CHEESE & SPINACH CROQUETTES (D)(V)(N)(G)
Sundried tomatoes & pine nut salad.

MAINS

SUNDAY ROAST (G)(D)
BEEF, LAMB OR CHICKEN
All served with roasted potatoes, seasonal blanched vegetables, Yorkshire pudding & red wine jus.

PAN FRIED FILLET OF SEABASS
Served with lemon potatoes & Mediterranean balsamic roasted vegetables.

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

ROASTED PHEASANT BREAST
Served with savoy cabbage & bacon. Game chips & rosemary & redcurrant jus.

SIDES: (SUB CHARGE £3.50)
SEASONAL VEGETABLES/SIDE SALAD/CHIPS/GARLIC BREAD

DESSERTS

WARM HOMEMADE BAKEWELL TART(D)(G)
Served with vanilla ice cream.

HOT CHOCOLATE FUDGE CAKE (G) (D)
Served with clotted cream.

LEMON MERINGUE PIE (G)(D)
With raspberry coulis.

STEAMED SYRUP SPONGE (G)(D)
Served with custard

VANILLA CHEESECAKE (G)(D)
Topped with caramelised banana & caramel sauce.

CHEESEBOARD (D)(G)
Locally sourced cheeses with crackers, grapes and red onion chutney

Monday - Saturday

Desserts (May/June)

WARM HOMEMADE BAKEWELL TART(D)(G)
Served with vanilla ice cream.

STRAWBERRY CRÈME BRÛLÉE (D)(G)
Served with shortbread finger biscuits.

HOT CHOCOLATE FUDGE CAKE (G) (D)
Served with clotted cream.

LEMON MERINGUE PIE (G)(D)
With raspberry coulis.

VANILLA CHEESECAKE (G)(D)
Topped with caramelised banana & caramel sauce.

CHEESEBOARD (D)(G)
Locally sourced cheeses with crackers, grapes and red onion chutney

(N) Contains Nuts ≈ (V) Vegetarian ≈ (D) Contains Dairy ≈ (G) Contains Gluten ≈ (S) Contains Seeds
Please note that all dishes are prepared in a kitchen handling a variety of allergens. Allergy information advisory only.