Main Courses

  • Jerusalem Artichoke Risotto with Pickled Mushrooms (V)
  • Tagliatelle with Parma Ham and Pistachios
  • Filet of Beef with Hand Cut Chips, Rocket and Bearnaise
    Sauce
  • Roast Chicken Breast served on a bed of Braised Puy lentils
    with Crispy Pancetta and Mash
  • Homemade Gourmet Burger, Swiss Cheese, Crispy Bacon,
    Tomato Relish served with Hand Cut Chips
  • Lamb Shank Faggots in Lettuce, Celeriac puree and Roasted
    Root Vegetable
  • Butter Roasted Chicken Breast with Pomme Puree and Rich
    Black Bacon and Peas Creamy Sauce
  • Fish and Twice Cooked Chunky Chips with Tartare Sauce and
    Citrus Dressed Rocket
  • Penne with Smoked Salmon and Dill in a Creamy Tomato
    Sauce
  • Spiced Duck Breast with Butternut Squash Gremolata, New
    Potatoes and Fig Sauce
  • Mushroom Risotto with Pickled Girolles (V)
  • Butternut Squash and Almonds Ravioli with Sage Cream and
    Parmesan (V)
  • Roast Monkfish Bourginion with Mash and Braised Leeks
  • Saddle of Rabbit stuffed with Prunes, served with Potato
    Gratin and Gem Lettuce
  • Rack of Lamb with Rosemary Potatoes, Wilted Spinach and
    Red Wine Jus
  • Filet of Beef with Wild Mushroom Gratin, Baby Spinach and
    Confit Potato
  • Fillet of Cod with Potato Mouselline and Smoked Haddock
    with Vermouth Cream
  • Pan Fried Haddock with Smoked Bacon, Creamy Haricot
    Beans and Spinach
  • Pan Roasted Pumpkin Salad with Feta and Sourdough
    Croutons (V)

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