Just a few tasters..........
Starters:-
Cassis caramelised Chicken Liver Salad with Crispy Bacon.
7.50
Twice Baked Vintage Cheddar and Chive Souffle drizzled with an aged Balsamic dressing.
7.50
Honey Roasted Quail on an Orange and Avocado Salad.
8.50
Gambas Tennessee—Prawns flamed in Jack Daniels, flavoured with cream and a pinch of Chilli served with fresh Fettucine.
12.50
Mini Fish and Chips with Homemade Tartare Sauce.
7.50
Main Courses:-
Slow Roasted Belly of Pork on Boulangere Potatoes.
13.50
Braised Shoulder of Lamb with crushed Minted New Potatoes.
17.50
Pan-Fried Rib Eye Steak with Homemade Chunky Chips served with a creamy Pepper Sauce or Grilled Tomato and Mushrooms.
16.95
Individual Steak, Guiness and Mushroom Pie.
12.95
Honey Glazed 1/2 Roasted Duck with a Morello Cherry Jus and Red Onion Mashed Potatoes.
16.50
Breast of Chicken with a Blue Cheese Stuffing, served with Creamy Mashed Potatoes, an Asparagus Sauce and Crispy Bacon.
14.50
Baked Fillet of Salmon with Steamed New Potatoes, Balsamic Roasted Tomatoes and Sautéed Spinach.
16.50
