A la Carte Menu
Wednesday to Saturday

Your meal will be served with complementary freshly baked bread & to complement your Main Course please choose two side dishes from the list below unless other wise stated

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


Mushroom & Cider Soup   vg   (V)   gf   £5.50
chestnut & button mushrooms saut
éed with shallot & spears of thyme, simmered with a splash of cider, puréed to a smooth soup & garnished with a mushroom & onion fritter (gf)

Pork & Black Pudding Scotch Egg   £6.50
free-range egg wrapped in a fine mince of pork shoulder & dice of Lancashire black pudding, crisp-fried in breadcrumbs & served with a warm spinach curry with flavours of chilli, ginger & coriander

Mini Fish Pie   gf   £6.75
salmon, haddock & prawns with capers & peas in a cream, white wine & dill sauce
topped with a toasted quenelle of potato & chive mash
(also available as a Main Course served with a choice of two side dishes   £16.50)

Rice & Red Pepper Parcel with Peas   vg   (V)   £6.50
sautéed dice of red pepper, red onion & a little chilli braised with rice, baby spinach & tomato,
baked in puff pastry & served with a pur
ée of peas with lemon & coriander

Prawn Timbale with Smoked Salmon   gf   £7.50
peeled prawns in a Marie Rose sauce of our own mayonnaise layered with fine shreds of crisp lettuce
& dice of cucumber & spring onion, with ribbons of Scottish smoked salmon & pickled radish

Pig's Cheek   gf   £6.50
slow braised in sherry with tomato, cumin & smoked paprika, served with carrot & coriander mash
Yorkshire rhubarb & Bramley apple compôte

Bacon & Chorizo with Poached Egg   gf   £6.50
wedges of sweet potato with smoked bacon & spicy chorizo sausage, served warm with baby watercress topped with a soft poached, free-range egg

Paillard Chicken   gf   £7.50
escalopes of corn fed chicken breast marinated in virgin olive oil with rosemary, thyme & basil, crushed garlic & lemon, pan-fried & served with sun-blushed tomatoes, rocket, bocconcini mozzarella, shavings of Parmesan & balsamic reduction

Asparagus with Feta   (V)   gf   £6.50
spears of asparagus & drizzles of basil & walnut pistou with a sauté of slivers of red pepper,
red onion, sun-blushed tomato & Kalamata olives, topped with crumblings of feta

(for a vegan diet, substitute the feta with toasted lemon & oregano breadcrumbs)

Tiger Prawns with Red & Green Salsa  £7.75
peeled tiger prawns crisp-fried in beer batter, baby watercress & a spicy salsa of sun-blushed tomato, red & green chilli, coriander, lime juice, red onion & crushed garlic

Main Courses

Chicken Breast with Coq au Vin   gf   £16.50
roasted breast of corn fed chicken served on a casserole of thigh of chicken - skinless & boneless - pan-roasted with smoked bacon lardons, mushrooms & a little crushed garlic, braised in white wine & finished to a rich sauce with cream & fresh parsley

Salmon au Pistou   gf   £17.00
pan-fried fillet of salmon served on a consommé of broad beans, dice of courgette & tomato & peas flavoured with a splash of dry white wine, stirred through with a basil & walnut pistou & garnished with fine gratings of gruyére

Lemon & Oregano Lamb   gf   £19.00
splayed rack of English lamb roasted (pink or cooked through) with lemon zest & oregano crumbs (gf) & a warm sauté  of cherry tomatoes, baby spinach, Kalamata olives, caramelised onion & red peppers

Spring Vegetable Hot Pot   vg   (V)   gf   £15.00
rings of leek, dice of celery & swede, edamame beans & peas in a "creamy" white wine sauce flavoured with tarragon, topped with fine slices of Maris Piper & s
weet potato & served with pickled red cabbage
Fish & Chips   £14.00
fillet of haddock deep-fried in crisp beer batter served with hand-cut chips, mushy peas (or garden), tartare sauce with capers, cornichon & spring onion & lemon for squeezing

Seabass with Mushrooms   gf   £17.00
pan-fried fillet of seabass with a sauce of saut
éed mushrooms, fine dice of shallot & a touch of lemon zest, with dry white wine, rich double cream & fresh parsley

Steak & Kidney Pie   £16.00
 shin of beef & lamb kidney, slow braised in a rich gravy of  red wine with spears of rosemary & thyme, topped with a short crust pastry lid & served with pickled red cabbage

Sirloin au Poivre   £21.00
char-grilled 10oz sirloin steak with melting chive butter, crisp fried onion rings & roasted cherry tomatoes, with cracked black pepper, soft green peppercorn, brandy & cream sauce
 (served on the side)

Fillet au Poivre   £23.00
char-grilled 7oz fillet steak with melting chive butter, crisp fried onion rings & roasted cherry tomatoes, with cracked black pepper, soft green peppercorn, brandy & cream sauce
(served on the side)

Rhubarb & Ginger Cheesecake   (V)   gf   £6.00
buttery, crumbed ginger biscuits topped with mascarpone & lemon cream & poached Yorkshire rhubarb, drizzled with pur
ée of rhubarb & stem ginger & garnished with crushed cinder toffee

Apple & Pistachio Tower   vg   (V)   £6.00
compôte of Bramley apples & crisp baked pistachio puff pastry "wheels" presented in layers with drizzles of maple syrup & served with tangy, lemon sorbet

Tiramisu   (V)   gf   £6.00
dark chocolate dream cake soaked with Tia Maria liqueur & espresso coffee layered with a light mascarpone "custard" & a liberal dusting of dark & white chocolate chips
Crème Brûlée   (V)   gf   £5.50
rich, soft, baked vanilla custard topped with a layer of brown sugar
caramel & served with a brandy snap
Petit Dessert   (V)   gf   £4.00
dairy vanilla ice-cream poured over with Mozart dark chocolate liqueur
& dusted with crushed almond praline

Ice-Cream Sundae   (V)   gf   £5.75
of dairy vanilla & fruit ice-creams & fruit sorbets drizzled with red berry coulis
& garnished with crushed nut praline

Chocolate Truffles  (V)   gf   £3.75 
share - or keep all to yourself - four of our own dark chocolate & brandy truffles
covered in crisp chocolate

Cheeseboard   £8.00

Harrogate Blue, Yorkshire Mature Cheddar & St Endellion Brie served with boozy fruit cake, cheese biscuits & tomato & red onion chutney

(V) = vegetarian       vg = vegan        gf = gluten free 
(please advise a member of staff if you are diagnosed coeliac)