Winter Midweek Menu

MONDAY – THURSDAY LUNCH & DINNER

FRIDAY – SATURDAY LUNCH
2 COURSES: £14.95 3 COURSES: £19.95

STARTERS

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.

MAINS

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

 

 

Winter weekend Menu

Winter weekend Menu

Winter weekend Menu

Weekend: 2 course £24.95 3 course £29.95

Starters.
Minestrone Soup. (V)(G)
Served with fresh crusty bread.
Baked Goats Cheese. (D)
On a warm chicory salad served with red onion chutney.
Chicken Satay. (N)
Served on a bed of cucumber spaghetti & peanut sauce.
Dill Salmon Gravadlax. (M)
Thinly sliced cured salmon layered on salad leaves,
with a honey & mustard dressing.
Smoked Ham Hock Terrine. (G)
A side of tomato chutney & toasted ciabatta bread.

 

Mains.
Coq Au Vin
Chicken breast braised in red with 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.

Vegetarian 5 Bean Chilli. (V)
Made with Quorn mince on a bed of coriander rice.
Pan fried cod loin. (D)
Wrapped in Parma ham & dill,
Side of buttered greens & a leek & potato rosti.
Steak & Ale Pie. (G)(D)
Tender pieces of steak cooked in a rich Ale jus,
topped with puff pastry & a side of veg.
21 Day Aged Fillet Steak. (SUB CHARGE £4)
6oz Fillet steak served with peas, onion rings, grilled tomatoes,
Sweet potato fries & peppercorn sauce.

Desserts.
Zesty Lime Tart. (G)(D)
With dark chocolate sauce.
Rhubarb Crumble. (G)(D)
Served with Honeycomb ice cream.
Cheese Board. (G)(D)
Grapes, Crackers & Chutney.
Sticky Toffee Pudding. (G)(D)
Served with clotted cream/custard.
Chocolate brownie. (D)(G)
Served with Chantilly cream.

Sunday Menu

STARTERS

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.

 Smoked Ham Hock Terrine (G)

A side of tomato chutney & toasted ciabatta bread.

MAINS

Sunday Roast (G)(D)
Beef, Lamb or Chicken

All served with roasted potatoes, seasonal blanched vegetables,
Yorkshire pudding & red wine jus.

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

Vegan Menu

Starters

 

Field Mushroom

Topped with ratatouille vegetables.

Mains

Grilled Stuffed Pepper

With roasted vegetable, couscous & rich tomato sauce.

Aubergine Timbale

Filled with curried vegetable rice.

Desserts

Fanned Melon

Lemon Sorbet

 

 

 

*please note when making a booking of 4 people or more we require a £10pp deposit , this will be reduced from your final bill, we require no less than 12 hours notice when cancelling a table , failure to do so will result in a loss of all deposit , on special events and holidays the deposit amount may increase.

*for tables of 8 and over we require a pre-order , this is required a minimum of a week in advance , failure to do so may limit menu choices for your guests so please ensure we receive your menu choices promptly so we can guarantee full availability for your guests.