A la Carte Menu
Wednesday to Saturday
complementary freshly baked bread

&, with your Main Course,

two side dishes from the list below unless otherwise stated


Spiced Butternut Squash Soup   vg   (V)   gf   £5.00
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   £5.50
roasted, pulled free-range chicken, braised to finish in white wine with caramelised onions & fresh tarragon, with a sweet carrot

Moules  Marinières  gf   £6.50
bowl of fresh mussels "steamed" in a sauce of white wine & cream with dice of shallot
& crushed garlic, "dusted" with parsley
(available as a main course served with French fries   £15.50)

Faggots & French Peas   gf   £6.50
of ground pork shoulder & pig's liver with fresh sage braised in a sauce of white wine, with petit pois, smoked bacon, baby onions & finely shredded leek & lettuce

Dippy Egg Bake   (V)   £6.25
sauté of red & yellow peppers with tomatoes, a little shallot, crushed garlic & balsamic, topped with a free-range egg & cream & baked with a dusting of "veggie parmesan", served with toast for dipping
(gluten free toast is available on request)

Chicken Liver Pâté    £6.25
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)

Tiger Prawns & Chorizo   gf   £7.50
peeled tiger prawns sautéed in butter with spicy chorizo, crushed garlic & red chilli, with lemon & a dusting of fresh parsley

Leek & Pea Risotto   vg   (V)   gf   £6.25
with dice of shallot, celery, fresh tarragon & a splash of dry vermouth, served with roasted cherry tomatoes & walnut & parsley pistou
(available as a main course served with a dressed, mixed salad)

Bacon & Black Pudding Rösti   £6.25
smoked bacon, black pudding, potato & caramelised onion "cake", topped with a lightly poached free-range egg & served with sun-dried tomato purée

Scallops with Black Pudding   £8.95
trio of seared King scallops with saut
éed Bury black pudding, pork crackling crumbs
& Bramley apple pur

Main Courses
served with two side dishes unless other wise stated - please choose from the list below

Smoked Haddock with Risotto & Egg   gf   £17.00
baked filled of natural smoked haddock  on a risotto of arborio rice saut
éed with leek, dice & shallot & celery, with peas, tarragon & a splash of dry vermouth, served with a lightly poached, free-range egg

Lamb with Shiraz   gf   £18.00
shoulder of English lamb slow-roasted with fruity shiraz & balsamic, spears of thyme, tomato & baby onions, served in a sauce from the lamb juices & roasting liquor

Mushroom & Spinach Pithivier   vg   (V)   £15.50
chestnut mushrooms & baby spinach sautéed with leek & coriander, with crushed, roasted nuts & a little lemon zest, baked in puff pastry & served with warm peperonata of red & yellow peppers, cherry tomatoes & little garlic & basil

Monkfish with Prawns   gf   £18.00
medallions of monkfish & peeled tiger prawns, marinated & roasted in virgin olive oil with lemon, rosemary & thyme, sun-dried tomatoes, fine slices of green chilli & a little crushed garlic, garnished with toasted pine-nuts & "veggie parmesan"


Chicken with Bacon & Savoy   gf   £16.50
roasted breast of corn-fed chicken served with braised puy lentils, lardons of smoked bacon, leek, shredded Savoy cabbage, red wine & Dijon mustard, stirred through with chives & parsley

Venison with Mushrooms & Spinach   gf   £22.00

loin of venison, cooked pink & served with a stroganoff of wild & chestnut mushrooms, with wilted baby spinach, a little crushed garlic, paprika, cream & chives

Belly Pork with Crackling   £17.00
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

Aubergine & Butternut Squash Ragoût   vg   (V)   gf   £15.00
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

Fillet au Poivre   £22.00
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)

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)


Bakewell Tart   (V)   gf   £6.25
oat biscuit pastry topped with layers of raspberry conserve, almond frangipane & flaked almonds, served with fresh cream & drizzles of berry coulis

Crème Brûlée   (V)   gf   £5.50
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   £6.00
baked with crushed, toasted hazelnuts & Chambord black raspberry liqueur & served with
raspberry sorbet & berry fruits

Blackberry & Lemon Cheesecake   (V)   gf   £6.25
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   £5.75
of dairy vanilla & fruit ice-creams & fruit sorbets drizzled with red berry coulis
& garnished with crushed nut praline

Petit Dessert   (V)   gf   £4.00
dairy vanilla ice-cream poured over with Mozart dark chocolate liqueur
& dusted with crushed almond praline

Chocolate Truffles  (V)   gf   £3.50 
share - or keep all to yourself - four of our own dark chocolate & brandy truffles
covered in crisp chocolate

Cheeseboard   £7.75

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

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