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.