EVENING MENU

Starters

Soup of the day bread and butter G/C/SO/M 6

Ham hock terrine scotch quail’s egg, pickled vegetables, fig chutney G/C/E/MU/SO 7

Prawn Cocktail marie rose sauce, tomato, cucumber, brown bread and butter G/E/M/N 7

Smoked mackerel smoked salmon, pickled cucumber and horseradish cream f/m/so/g 7

Mains

Chicken and ham pie suet pastry pie, creamed potato, curly kale and roasted carrots c/g/M/MU/L 12

Pork medallion wrapped in prosciutto with creamy wild mushroom madeira penne pasta and sage jus C/E/M/MU/L 16

Lamb rump with dauphinoise potato, parsnip textures, curly kale, fine beans and red wine jus M/C 17

Pan fried Salmon supreme with new potatoes, wilted greens and hollandaise sauce F/M/SO 16

Sweet potato korma with spinach, cashew, wild rice, naan bread C/G/MU/N/L/SO 12

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

On the side

Chips triple cooked £2.50

Baby leaf salad SO £2.50

Carrots maple & thyme roasted £2.50

Broccoli balsamic & hazelnuts SO/N £2.50

Cauliflower gratin M/MU £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.