Soup of the day served with crusty roll & butter.
Chefs pate served with salad, homemade chutney, warm toast & butter.
Baked field mushrooms stuffed with spinach and ricotta cheese topped with a parmesan herb crumb.
Devilled lambs kidneys, sautéed in butter with a touch of mustard, cayenne pepper & Worcestershire sauce finished with cream & served on toast.
Fisherman’s basket, whitebait, filo king prawn & goujons served with tartare sauce & lemon.
Roast Topside Beef & homemade Yorkshire pudding served with rich roast gravy & English mustard.
Slow roast shoulder of pork served with sage & onion stuffing, rich roast gravy, crackling & Bramley apple sauce.
Beer battered fish, hand cut chips & minted mushy peas.
Chicken Stroganoff served with a timble of tarragon butter rice.
Puff pastry parcel of roasted butternut squash, goats cheese & rocket served on a creamy pesto sauce.
All served with roast potatoes & a medley of buttered seasonal vegetables (unless stated).
Warm chocolate almond & mascarpone cheesecake with raspberry coulis & freshly whipped cream.
Warm pecan pie served with toffee sauce & vanilla ice cream.
Winter berry Crème Brulee served with a caramelised biscuit.
Warm Bramley apple & cinnamon crumble served with vanilla custard.
A selection of British & Continental cheeses served with spiced fruit chutney & biscuits.(£1 Supplement)
2 Courses £14.95
3 Courses £16.95
Coffee or tea with mints £1.50