Nibbles to Start With...
Homemade Warm Focaccia Bread with Sundried Tomato & Cheese for two, with balsamic vinegar and Olive Oil. £5
With mixed olives. £8
All of our main meals include a selection of fresh vegetables and dauphinoise potatoes.
Please ask for allergen advice, most of our dishes can be adapted to suit your dietary needs.
Fresh Roast Turkey
With pork sausage wrapped in streaky bacon, homemade sage stuffing and a rich cider gravy.
Roast Sirloin of Beef
Served pink with a horseradish Yorkshire pudding and rich red wine gravy.
Pork Tenderloin Hunter’s Style
Cannons of pork tenderloin in a hunter’s style sauce of mushrooms, bacon lardons, baby onions and red wine, finished with cream and crispy cheese dumplings.
Slow roasted and served on a bed of buttery spring cabbage and bacon lardons, finished with a honey and mustard glaze.
Half a duck, roasted until crispy and served with a sauce of redcurrant jelly, cherry wine and fresh strawberries, finished with a nip of British cream.
Liver and Bacon
Lambs liver, served either pink or well done on a bed of garlic infused mashed potato with a rich red wine gravy.
Rack of Lamb
A large rack, topped with rosemary and garlic breadcrumbs, roasted pink or well done, served with a rich red wine and red currant sauce, garnished with redcurrants and jelly. £26
Steamed and then roasted, served on a bed of garlic mashed potatoes with a mint, red wine and cream sauce.
Beef, Stilton and Ale Pie
Tender pieces of beef in a rich Weighbridge ale sauce, finished with stilton cheese and topped with puff pastry.
Filled with bacon, cheddar cheese and cracked black pepper, wrapped in puff pastry, baked until golden, served with a white wine, chorizo and cream sauce.
Bangers and Mash
A trio of locally sourced pork and leek sausages served on a bed of scallion infused mashed potatoes with a rich homemade onion gravy.
Taste of the Wild
Medallions of ostrich, venison and zebra, gently sauté and served pink with a sauce of flamed brandy, sweet peppers, bacon lardons, sweet garlic and cream.
Thai Style Crocodile
Tender strips of crocodile in our homemade thai sauce with coconut milk, lime, chilli, diced tomatoes, spring onion and fresh coriander. Served in a filo basket, on a bed of savoury rice.
Locally caught pheasant breast stuffed with a sundried apricot and tomato stuffing. Wrapped in prosciutto ham and presented on a pate topped crouton with a rich madeira and cream sauce.
Salmon and Monkfish Plate
Gently steam fried salmon, with shell-on mussels, prawns, scampi and slices of monkfish, finished with white wine, double cream and a dash of pernod.
Fillets of sea bass, pan seared and served with baby prawns, scampi and a scallop, served on a nest of mixed leaves with raspberry vinaigrette and buttered baby potatoes.
Cod En Croute
A large supreme of cod topped with wilted spinach and French brie. Wrapped in puff pastry and served with Beurre blanc sauce.
A swordfish loin steak marinated in our own blend of creole spices, then topped with julienned leeks and concassed tomatoes, baked in the oven and served with a jug of white wine sauce.
Lemon Sole Champenoise
A double fillet of lemon sole layered with king prawn mousse and gently poached, topped with fresh pea shoots and a rich champenoise sauce.
Whole Baked Lobster
Fresh whole lobster baked with garlic butter and sea salt, served with new potatoes, a crisp house salad and vinaigrette dressing.
Steak and Lobster for Two
Two 8oz fillet steaks, served with traditional trimmings and a jug of “au poirve sauce”, accompanied by half a fresh lobster each that has been oven baked with sea salt and garlic butter, complete with claws perfect for cracking.
Vegetable Suet Pudding
A selection of roasted winter vegetables in a rich vegetarian gravy, encased in suet pastry made from vegetarian approved suet. Finished with extra gravy.
Thai Vegetable Curry
A mix of seasonal vegetables bound in our house made Thai style sauce flavoured with red chillies and fresh coriander. Served with long grain savoury rice.
Courgette, aubergine, red onion and sweet peppers layered and wrapped in filo pastry and baked until golden. Served with a homemade tomato and garlic sauce.
House-Aged British Beef
Sourced locally and aged on the premises for between 21 and 28 days.
200g (8oz.) approx. with no fat, the most tender of our steak, we prefer not to serve this well done!
250g (10oz.) approx. with a small fatty layer on one side. Cooked on the griddle, to your taste.
Lightly marbled with fat, recommended to be cooked at least medium rare. 200g (8oz.) £23300g (12oz.) £28
Bone in Rib-Eye
680g (24oz) A whole large rib eye, cooked on the bone to your liking (we recommend this is cooked at least medium rare) £40
All the above are cooked to your liking, with a choice of the following:
Traditional Garnish- With mushrooms, onion, tomato and asparagus.
Au Poivre - Green peppercorns, brandy and cream.
Stilton and Prawns - With white wine and cream.
Borras - A rich red wine, cream and mushroom sauce.
Café de Paris - Mushroom, tomato, brandy and cream.
Rossini - On a pate topped crouton and a rich madeira and tomato sauce.
Truffle Butter -A creamy seasoned buttermade with black truffle and sea salt.
All weights shown are approximate and uncooked
£60 for two people
For two people, a whole double fillet, 500g approx, roasted in the oven to your liking and carved, presented with a pan-fried portabella mushroom, griddle cooked tomato and a duo of sauces, one a rich red wine, the other au poivre, with green peppercorns.
All our food is cooked to order, at busy times, there may be more of a delay, please be patient, we all work very hard to ensure our service, meets your expectations.