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MenusSample Menu
Sample menu
These dishes can be starters or light meals
Homemade soup of the day served with crusty bread 3.50
King prawns in a garlic and white wine sauce 5.50
Crispy chicken with sweet chilli fried noodles 5.95
Bacon and black pudding salad 4.50
Goat’s cheese and sun dried tomato salad 5.25
Smoked salmon, capers and crème fraiche 5.50
Pan fried pigeon breast cooked rare served with bubble & squeak potato cake 5.25
Seared scallops with crispy Parma ham 7.75
Pork terrine, warm toast, and red onion marmalade 4.50
Shropshire blue cheese pear pot with toasted bread 4.95
Salmon fishcake with lemon mayonnaise dip 4.75
Main Courses
Breast of corn fed chicken stuffed with goats cheese wrapped in bacon 9.95
Pan fried duck breast with five orange marmalade 11.50
Seabass fillet with lemon butter sauce 10.75
Braised shoulder of lamb with buttered greens and red wine sauce 11.75
Cod fillet topped with herb & olive crust 10.50
Belly pork with chive mash 10.50
Calves liver and bacon with chive mash 10.50
Goats’ cheese & pesto linguine with herb oil 7.25
Wild mushroom risotto with parmesan shavings 7.95
Pan fried salmon with sesame fried vegetables & new potatoes 10.25
Rib eye steak with peppercorn sauce & big chips 14.50
Home made puddings 4.25
Bread and butter pudding
Apple & plum pancake with clotted cream
Almond and mincemeat frangipane tart
Warm chocolate tart with clotted cream
Crème brulée
Sticky toffee pudding with toffee sauce
Baked cheese cake with maple syrup and walnut topping
Toffee and banana crumble
Cheese platter with biscuits 5.25
Ice Cream/sorbet 3.25
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