Two Course Set Menu
served
Wednesday to Saturday
5.00-7.30pm
£18.95

including
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
ée

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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)

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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