
Click here for an example of Sunday Lunch
Or here for our latest Weekday Lunch Menu
To Start
French Onion Soup 4.50 served with cheddar cheese toastie and a freshly baked roll and butter
Trilogy of Prawns 6.65 Royal Greenland Prawns pan-fried with garlic and ginger Tiger prawns served with noodles and wasabi mayonnaise Tempura battered prawns served with a sweet chilli sauce
Roast Beetroot and Goats Cheese Salad 5.50 served with baby salad leaves and a fennel and garlic dressing
Chicken Liver Paté 5.65 Smooth chicken liver paté served with red onion marmalade and toasted ciabatti
Spicy Mushroom Pot 5.75 Sliced mushrooms, cooked with cumin, garlic and chilli, finished with fresh cream
Warm Mushrooms Salad 5.75 Mushrooms pan fried, and finished with crumbled Gorgonzola Served on a bed of baby salad leaves
Crispy Duck 5.90 Slowly roasted duck leg finished under a hot grill for a crispy skin, served with a plum and orange sauce
Smoked Salmon Cornets 6.35 Scottish smoked salmon cornets filled with Royal Greenland prawns and dressed with Marie Rosé sauce
Roasted Fillet Steak and Yorkshire Pudding 21.45 cooked to your liking and served with a red wine jus and horseradish cream Served with creamy mash
Escalope of Beef with Port Wine and Stilton 18.35 Pan fried escalope of beef, finished with grated stilton and port wine served with buttered new potatoes
Peppered Fillet Steak 21.45 Medallions of prime fillet steak pan fried with crushed black peppercorns, flamed with cognac and finished with fresh cream Served with buttered new potatoes
Tournedos Rossini 21.45 Fillet steak, grilled to your liking served on a crouton with chicken liver pate and Madeira Sauce served horseradish mash
Daube of Beef 15.30 A traditional country dish. A thick slice of tender beef, braised with banana shallots, smoky bacon, button mushrooms and red wine, Served with horseradish mash.
Braised Lamb Shank 14.85 Meltingly tender and served in its own sauce of cranberry and mint with creamy mashed potatoes
Chicken Paprika 15.10 Supreme of chicken cooked slowly in the oven in white wine, smoked paprika, chorizo and red peppers finished with a swirl of cream Served with buttered new potatoes
Foragers Pie 12.20 Pan fried sliced mushrooms, spring onions and asparagus in a creamy fresh herb sauce, topped with buttery mashed potatoes and then finished in a hot oven
Cauliflower, Broccoli and Leek Crumble 12.20 in a rich cheddar cheese sauce, topped with a chive and nut crumble. Served with buttered new potatoes
Ratatouille Vol au Vent 12.20 A casserole of lovely Mediterranean vegetables, served in a freshly baked pastry case. Served with new potatoes.
Pesto Grilled Salmon Salad 15.30 Grilled salmon supreme drizzled with crushed basil, olive oil, pine nuts and parmesan cheese served with a fresh leafy salad, and buttered new potatoes
Grilled Fillet of Sea Bass 15.90 Finished with a lemon and ginger butter Served with dauphinois potatoes
Smoked Haddock Vol au Vent 15.30 Naturally smoked haddock, and a rich cheddar cheese sauce served in a freshly baked vol au vent topped with a poached egg. and served with buttered new potatoes
Home-made Beef & Ale Pie 12.20 A proper pie with pastry all the way round filled with lean beef cooked in local real ale, Served with chunky chips
Grilled Rump Steak 16.30 Grilled Fillet Steak 19.35 Grilled to your liking, with pan fried mushrooms and cherry vine tomatoes Served with chunky chips
We Have A Delicious Dessert Menu For Those Of Us Who Feel The Need !!
All our main courses are served with a trio of today's freshly prepared vegetables.
As far as we are aware no G.M. Foods are used in our menu .
Contents and prices of the menu may change without notification.
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