A la Carte Menu
served
Wednesday to Saturday
5.00-8.30pm

Our  A la Carte Menu
will also be available at lunchtime on
Wednesday, Thursday & Friday
12.00 noon-2.00pm
6th to 23rd December 2017


including
complementary freshly baked bread

and, with your Main Course,
two side dishes unless otherwise stated


Starters

Parsnip & Potato Soup   vg   (V)   gf   £5.00
a smooth soup of roasted parsnip, potato & onion with a little fresh ginger & coriander, garnished with slivers of marinated red pepper & micro herbs

Cullen Skink   gf   £6.25
sautéed  leek & potato & flakes of natural smoked haddock in a "soup" from the poaching, with a little white wine, chives & a touch of Dijon mustard, stirred through with cream & topped with
a poached quail's egg

  Chicken Livers with Bubble & Squeak   gf   £6.50
chicken livers sautéed pink with crushed garlic & butter, served on potato, cabbage & onion,
with orange marmalade & brandy sauce


Moules Provençale   gf   £6.50
bowl of fresh mussels in a sauce of tomatoes with white wine, red onion, crushed garlic,
basil & spears of thyme
(available as a Main Course served with French fries   £15.50)

Leek & Blue Cheese Tart   (V)   £6.50
sautéed ribbons of leek, poached pear & toasted walnuts with blue cheese & cream, baked in a short crust pastry tart & served warm with red pepper & tomato chutney

Duck Terrine with Cranberry   gf  £7.00
duck leg & pork with parsley & sage, wrapped in smoked bacon & served with
cranberry & orange sauce

Smoked Salmon Fishcake   gf   £6.50
smoked salmon & potato mash with parsley, lemon zest & chives, crisp-fried in breadcrumbs (gf)
,& served with a creamy watercress sauce

Game Hot Pot   gf   £7.50
casserole of venison, rabbit & duck slow braised in red wine with bacon lardons, chestnut mushrooms, cherry tomatoes & rosemary topped with butter glazed, sliced potato

Beetroot & Pea Risotto   vg   (V)   gf   £6.25
dice of beetroot & shallot with peas, a little crushed garlic & arborio rice, white wine & fresh mint,
served garnished with a carrot, walnut & raisin salad & drizzles of basil pistou
(available as a Main Course with dressed salad or seasonal vegetables   £15.00)

Scallops with Meatballs   £9.00
trio of seared King scallops with smoked bacon & Bury black pudding meatballs,
red pepper & tomato chutney & drizzles of sweet chilli sauce


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

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


Plaice with Leek & Shrimps   gf   £17.50
fillet of plaice dusted with fine gratings of "veggie parmesan", grilled & served with ribbons of leek & peeled cocktail shrimps in a sauce of vermouth & cream with chives

Chicken with Parma Ham & Mozzarella   gf   £16.50
breast of corn-fed chicken stuffed with melting mozzarella, wrapped in Parma ham, roasted & served with a tomato & white wine sauce with basil & a little crushed garlic

Mushroom & Chestnut Wellington   vg   (V)   £16.00
pâté of chestnut & button mushrooms, roasted chestnuts, shallot & tarragon with crushed walnuts & ground almonds, wrapped in puff pastry & served with baby onions in red wine & redcurrant jus

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

 

Steak & Mushroom Pie   £16.00
slow braise of shin of beef, smoked bacon & chestnut mushrooms in red wine, flavoured with rosemary & thyme, topped with short crust pastry & served with red cabbage pickled with balsamic & a little red chilli

Haddock & Spinach Rarebit   gf   £16.50
baked filled of haddock topped with a rarebit of cheddar cheese with cream, a little English mustard & Worcestershire sauce, grilled & served on a bed of wilted baby spinach garnished with
balsamic roasted cherry tomatoes

Roast Turkey   £15.00
roast turkey breast with bacon wrapped chipolata sausage, honey roasted parsnips,
apricot, sage & red onion seasoning, cranberry, orange & port sauce
& gravy from the roasting juices

Winter Cottage Pie   vg   (V)   gf   £15.00
rings of leek saut
éed with dice of carrot, swede, white onion, celery & a little garlic, with cherry tomatoes, peas & shredded kale & spears of rosemary & thyme, topped with sweet potato & chive mash
& served with warm tomato sauce

Fillet au Poivre   £23.00
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)


Puddings
Lemon Drizzle Trifle   (V)   gf   £6.00
lemon drizzle cake "soaked" with limoncello liqueur, layered with blackberry compôte & vanilla crème anglaise, sprinkled with crushed cinder toffee & served with a jug of fresh cream

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

Passion Fruit & Ginger Cheesecake   (V)   gf   £6.00
buttery, crumbed ginger biscuits topped with mascarpone & lemon cream with
a passion fruit puree, served with mango sorbet & julienne of caramelised orange peel
  

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   £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