Two Course Set Menu
Wednesday to Saturday

complementary freshly baked bread

to complement your main course please choose two side dishes from the list below unless otherwise stated

Spiced Butternut Squash Soup   vg   (V)   gf
a smooth soup of squash roasted with coriander seeds & spiced with turmeric & cumin, served with a mini onion bhaji & drizzles of curry oil

Chicken Soup   gf
roasted, pulled free-range chicken, braised to finish in white wine with caramelised onions, fresh tarragon & sweet carrot pur
ée & drizzles of pistou

Deep-Fried Brie   (V)
crisp-fried in beer batter & served with cherry tomato chutney spiced with a little red chilli

Chicken Liver Pâté
Chef's recipe smooth chicken liver
pâté with flavours of red wine & a little garlic, served with warm toast & red onion & cherry tomato chutney
(gluten free toast is available on request)

Scallops with Black Pudding   (£2.50 supplement)
trio of seared King scallops with saut
éed Bury black pudding, pork crackling crumbs
& Bramley apple pur


Breast of Chicken with Bacon & Savoy   gf
roasted  chicken with braised puy lentils, smoked bacon, leek, shredded Savoy cabbage, red wine & Dijon mustard, stirred through with chives & parsley

Moules  Marinières et Frites  gf
bowl of fresh mussels "steamed" in a sauce of white wine & cream with dice of shallot
& crushed garlic, "dusted" with parsley & served with French fries

Aubergine & Butternut Squash Ragoût   vg   (V)   gf
aubergine & squash saut
éed with shallot, crushed garlic & a little red chilli for spice, casseroled with cherry tomatoes & dried apricot, with a garnish of spring onion & parsley rice

Belly Pork with Crackling
slow roasted belly pork served with crispy crackling, Bramley apple pur
ée, dice of sautéed black pudding & gravy from the meat juices flavoured with sage

Fillet au Poivre   (£5.00 supplement)
char-grilled 7oz fillet steak with melting chive butter, crisp fried onion rings & roasted cherry tomatoes, with cracked black & soft green peppercorns, brandy & cream sauce (served on the side)


Crème Brûlée   (V)   gf
rich, soft, baked vanilla custard topped with a layer of brown sugar
caramel & served with a brandy snap

Chocolate Torte with Chambord & Raspberries   (V)   gf
baked with crushed, toasted hazelnuts & Chambord black raspberry liqueur & served with
raspberry sorbet & berry fruits

Blackberry & Lemon Cheesecake   (V)   gf
buttery, crumbed biscuits topped with mascarpone & lemon cream with tangy lemon curd, English blackberries,
crushed pistachio & micro basil, served with a jug of fresh cream

Ice-Cream Sundae   (V)   gf
of dairy vanilla & fruit ice-creams & fruit sorbets drizzled with red berry coulis
& garnished with crushed nut praline

Cheeseboard   (£2.00 supplement)
Harrogate Blue, Yorkshire Mature Cheddar & St Endellion Brie served with boozy fruit cake, cheese biscuits & tomato & red onion chutney

To complement your main course please choose two side dishes:

French Fries          Dauphinoise Potatoes          Hand-cut Chips          Potato Mash
Seasonal Vegetables          Dressed Salad          Cauliflower Cheese   (£1.00 supplement)

(V) = vegetarian     gf = gluten free     vg = vegan