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| Kitchen open: |
Mon-Sat - 12-2pm / 6pm-9pm |
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Sun - 12-4pm / 6pm-9pm |
Numerous Specials available via the chalkboards daily...
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| Lunch Menu |
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Home-Made Soup of the Day
served with home-made bread roll and butter |
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Home-made Spicy Seekh Kebab
with pitta bread, salad and cucumber and mint yoghurt |
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Home-made Chicken Liver Parfait
served with toasted brioche and home-made chutney |
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Cheese Ploughmans
with pickled egg, pickled onion, chutney, salad and crusty bread |
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Home-made Beef Burger
with a sesame seed bun, kos lettuce, beef tomato, relish and home-made chips |
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Nachos Platter
with ground chilli beef, melted cheese, sour cream with chives, guacamole and salsa |
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Battered Cod Fillet
served with home cut chips, mushy peas and tartare sauce |
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Home-Made Lasagne
made to an authentic italian recipe, served with garlic bread and side salad |
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Award Winning Cumberland Sausage
topped with fondant onions, served with black pudding on a bed of sage mashed potato, garden or mushy peas and finished with a rich red wine gravy |
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Home-made Traditional Fish Pie
topped with mashed potato and melted cheese with mushy peas |
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Home-made Traditional Steak, Ale and Mushroom Cobbler
served with a herb scone, chips or new potatoes |
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Fettucine Pasta
with home-made sunblushed tomato and basil sauce, with fresh parmesan, served with garlic bread and side salad |
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Lambs Liver
sautéed and served with gratin potatoes, smoked bacon, caramelised onions and gravy |
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Home-made Goan Spiced Chicken Curry
served with basmati rice, naan bread and popadoms, or half rice / half chips |
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Home-made Wild Mushroom and Mixed Vegetable Curry
with basmati rice, naan bread, popadoms, or half rice / half chips |
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| Evening Menu |
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Home-Made Soup of the Day
served with home-made bread roll and butter |
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Home-made Chicken Liver Parfait
served with toasted brioche and home-made chutney |
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Breaded Goats Cheese
with a waldorf salad and apple puree |
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Confit of Duck Leg
with tomato, chorizo sausage and canneloni beans |
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Seared Salmon
with spiced aubergine and a lime yoghurt dressing |
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Home-Made Lasagne
made to an authentic italian recipe, served with garlic bread and side salad |
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Award Winning Cumberland Sausage
topped with fondant onions, served with black pudding on a bed of sage mashed potato, garden or mushy peas and finished with a rich red wine gravy |
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Home-made Traditional Fish Pie
topped with mashed potato and melted cheese with mushy peas |
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Home-made Traditional Steak, Ale and Mushroom Cobbler
served with a herb scone, chips or new potatoes |
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Blade of Beef
slow braised, served with sourkraut, roasted parsnip, dauphinoise potatoes and a red wine gravy |
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Roast Rump of Lamb
marinated and served with croquette potato, broad beans, tomato and coriander salad and pea puree |
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Guineafowl Supreme
stuffed with smoked bacon and red onion, wrapped in pancetta and served with a fois gras and chive rissotto with a red wine sauce |
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Butternut Squash and Rosemary Rissotto
with goats cheese and roquette |
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Home-made Wild Mushroom and Mixed Vegetable Curry
with basmati rice, naan bread, popadoms, or half rice / half chips |
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Ribeye Steak
served with chunky chips, battered king prawns, a red onion and field mushroom garni with a choice of peppercorn, diane or bearnaise sauce |
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