EVENING MENU

Starters

Soup of the day bread and butter G/C/SO/M 5

Greek salad with peppers, olives and feta cheese M 6

Ham hock terrine with quail Scotch egg and pickled vegetables C/G/M/MU/E/SO 7

Salmon rillette with pickled cucumber and mixed leaves F/E/M/C/SO 6

Smoked trout pate with dressed leaves and brown bread and butter G/F/C/SO/M 5

Mains

Duck breast with fondant potato, cauliflower puree, romanesco, braised red cabbage, black berry jus and crispy kale c/M/MU/SO 15

Chicken supreme with crispy bacon, savoy cabbage, baby carrots, carrot puree and red wine jus c/M/MU/SO 15

Lamb rump with roasted new potatoes, parsnip crisps, puree, and honey roasted battens, sugar snaps, and pan gravy M/C/G/E/MU 19

Sea bass pan fried served with champ, pea veloute, garden peas and truffled pea shoots F/M/ 16.50

Spinach and mushroom korma with wild rice, mango chutney and naan bread G/E/M/MU/SO/C 12

28 day aged 8oz Sirloin steak with hand cut chips, onion rings, roasted tomato, field mushroom and peppercorn sauce C/G/M/SO 23

On the side

Chips or fries 2.50

Baby leaf salad 2.50

Carrots maple & thyme roasted 2.50

Fine beans 2.50

Cauliflower cheese 2.50

Allergens

C celery           G gluten          F fish         C crustaceans         MO molluscs   E eggs     SE sesame seeds

M milk             MU mustard    N nuts       P peanuts               L lupin             S soya    SO sulphur dioxide

View our Children’s Menu

Current Wine List 2016

Please note our menu is subject to change without notice.

A discretionary 10% service charge will be added to tables of 8 or more persons.
If you have any questions about the ingredients we serve, please ask a member of staff.
The majority of our dishes can be adapted to suit dietary requirements.