New Menu’s

Monday - Thursday

Mid-week menu (october/november)

 

2 Courses £14.95
3 Courses £19.95

TANDOORI SALMON (D)

Served on a salad of cucumber & onion, dressed with mint yogurt.

 

HEIRLOOM TOMATO & MOZZARELLA SALAD (D)

Dressed in fresh rocket pesto.

 

CHICKEN, PARMA HAM & BASIL ROULADE

Served on a salad of olives & sundried tomatoes.

 

PRAWN & CRAYFISH COCKTAIL (D)

Topped with crispy capers & Marie rose sauce.

COURGETTE & TOMATO SOUP (V)

 

MAINS

PAN FRIED CALVES LIVER (D)

Served with creamed potatoes, crispy bacon & rich onion jus

TUNA NICOISE (D)

Seared tuna loin steak served on a salad of egg, green beans, new potatoes,

Cherry tomatoes & black olives.

RATATOUILLE VEGETABLE STACK (G)(D)

Layers of puff pastry & ratatouille vegetables served with herb roasted new potatoes.

RIB EYE STEAK (D) (£4.00 surcharge )

Char-grilled 8oz ribeye steak

Served with flat mushroom, vine tomatoes, chips and peppercorn sauce

ROAST CHICKEN BREAST (N)
Roast chicken breast stuffed with apricot & pine nuts,

Served with Macaire potato & French beans.

SIDES: (sub charge £3.50)
Seasonal vegetables/side salad/chips/garlic bread

(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 (oct/nov)

2 Courses £23.95
3 Courses £27.95

STARTERS

TANDOORI SALMON (D)
Served on a salad of cucumber & onion, dressed with mint yogurt.

HEIRLOOM TOMATO & MOZARELLA SALAD (N)
Dressed in fresh rocket pesto.

CHICKEN, PARMA HAM & BASIL ROULADE
Served on a salad of olives & sundried tomatoes.

PRAWN & CRAYFISH COCKTAIL (D)
Topped with crispy capers & Marie rose sauce.

COURGETTE & TOMATO SOUP (V)

BEER BATTERED CALAMARI (G)(D)
Served on a salad of rocket and lime with sriracha aioli.

CRISPY VEGETABLE SPRING ROLLS (G)
Served with sweet chilli dipping sauce.

MAINS

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

TUNA NICOISE (D)
Seared tuna loin steak served on a salad of egg, green beans, new potatoes,
Cherry tomatoes & black olives.

RATATOUILLE VEGETABLE STACK (G)(D)
Layers of puff pastry & ratatouille vegetables served with herb roasted new potatoes.

ROAST CHICKEN BREAST (N)
Roast chicken breast stuffed with apricot & pine nuts,
Served with Macaire potato & French beans.

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

BARNSLEY LAMB CHOP (G)
Vegetable ribbons, Thyme roasted new potatoes & minted jus.

 

SIDES: (sub charge £3.50)
Seasonal vegetables/side salad/chips/garlic bread

Sunday Menu

Sunday Menu (oct/nov)

Please note we only operate our Sunday dining service between 12-4pm

2 Courses £16.95
3 Courses £19.95

STARTERS

HEIRLOOM TOMATO & MOZARELLA SALAD (N)
Dressed in fresh rocket pesto.

CHICKEN, PARMA HAM & BASIL ROULADE (V)
Served on a salad of olives & sundried tomatoes.

PRAWN & CRAYFISH COCKTAIL (D)
Topped with crispy capers & Marie rose sauce.

BEER BATTERED CALAMARI (G)(D)
Served on a salad of rocket and lime with sriracha aioli.

COURGETTE & TOMATO SOUP (V)

MAINS.

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

TUNA NICOISE (D)
Seared tuna loin steak served on a salad of egg, green beans, new potatoes,
Cherry tomatoes & black olives.

RATATOUILLE VEGETABLE STACK (G)(D)
Layers of puff pastry & ratatouille vegetables served with herb roasted new potatoes.

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

SIDES: (sub charge £3.50)
Seasonal vegetables/side salad/chips/garlic bread

(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

Monday - Saturday

Desserts (October/November)

LEMON POSSET (D)(G)
Served with a tuile biscuit.

CHOCOLATE BREAD AND BUTTER PUDDING (D)(G)
Served with vanilla ice cream.

GLAZED RASPBERRY TART (G)(D)
Served with passion fruit coulis.

VANILLA CHEESECAKE (G)(D)
Topped with summer berry compote.

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

SUNTANA SPONGE (G)(D)   (Sunday only)
Steamed sultana sponge pudding served with custard

(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.