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Sample menu |
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Starters |
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Thai fish cakes with a peanut chilli dipping sauce & crisp salad |
£6.50 |
Chicken liver pate with red onion marmalade and toasted brioche |
£6.40 |
A plate of melon & seasonal fruits with home made berry sorbet |
£5.60 |
Soup of the day with warm bread roll |
£4.35 |
Main Courses |
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Pan fried medallions of beef fillet with stovies & bordelaise sauce |
£19.95 |
Stew of North Sea fish & shellfish in a leek & lobster broth |
£16.50 |
Sautéed supreme of chicken with mozzarella on a chorizo cassoulet |
£15.50 |
Slow roast pork belly with black pudding, apple compote & cider gravy |
£15.20 |
Roast duck breast on spring onion mash with a sesame & chilli jus |
£16.95 |
Vegetable risotto with grilled asparagus & Parmesan shavings |
£14.75 |
Grilled sirloin steak (10 oz) |
£17.50 |
Grilled fillet steak (8 oz) |
£20.50 |
(Both served with grill garnish & hand cut rooster chips) |
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Main course dishes are accompanied with panache of vegetables and potatoes |
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Desserts |
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Sticky toffee pudding with fudge sauce & ice cream |
£5.50 |
Brioche bread & butter pudding with orange marmalade sorbet |
£5.50 |
Crème brulée with berries & shortbread biscuit |
£5.50 |
Lemon curd syllabub with rhubarb compote |
£5.50 |
Platter of mature cheeses with handmade oatcakes |
£6.95 |
Tea or coffee with home made shortbread |
£2.60 |
