Main Course
- Seared sirloin steak with hand cut chips grilled tomato and field mushroom with beurrenaise sauce
- Natural smoked haddock on steamed new potatoes, parsley and whole grain mustard sauce topped with a poached egg
- Pan fried calves liver with sauté baby onions, pancetta and scallion mash (£4.00 supplement)
- Braised cheeks of free range pork with a butternut squash and pearl barley risotto
- Garlic and thyme roasted free range chicken breast with diced potatoes and sauté chestnuts and wild mushrooms
- Seared lamb fillets with baby root vegetables and a parsley dumpling
- Beef fillet medallions on a potato and red onion rosti with glazed root vegetables (£3.00 supplement)
- Pan fried sea bream with rissole potatoes, sauté baby onions and parsley Foam
- Thai vegetable curry with steamed egg noodle´s
- Creamy wild mushroom risotto with truffle oil
- Starters | Desserts