Á La Carte / Mains

14oz T-Bone Steak                          18·95
served with hand cut chips and a mushroom sauce

10oz Rib Eye Steak                          17·95
 served with mini jacket potatoes stuffed with cheese and dressed rocket

8oz Beef Rump Steak                        9·95
  served with dressed salad and hand cut chips

Slow Roasted Pork Belly                  13·95
with poached pear, creamy parmesan mash wrapped with leek
finished with honey and mustard glaze

Tournedo of Pheasant                     14·45
Pan fried pheasant stacked with red onion marmalade,
smoked apple wood cheddar and prosciutto with butternut
squash mash and veal jus

Braised Lamb Shank                         13·45
served with braised lemon and lime rice and Moroccan style ratatouille

Homemade Pie of the Day               10·95
served with potatoes and vegetables

Trio of Fish & Chips                         13·95
a selection of fresh fish in cider batter with
hand cut chips cooked in duck fat and pea velouté

Seafood Lasagne                              12·95
a fricassee of fresh fish and seafood bound in a creamy velouté
layered with pasta, spinach and cream cheese
served with chunky chips and dressed leaves

Salmon Supreme                              13·95
served with a sweet potato and orange dauphinoise,
creamed spinach and almond hollandaise
                                                                         
Asparagus Florentine                       10·95
grilled asparagus, spinach, toasted brioche and poached duck egg
smothered with smoked apple wood cheddar sauce

Mushroom and Lentil Pie                 10·95
topped with cheesy celeriac mash

Spiced Bean Cannelloni                    11·95
spiced bean goulash stuffed into pasta tubes on a bed of spinach,
topped with tomato cheese sauce gorgonzola