Two Course Menu
£18.95
served

Wednesday to Saturday
5.00-7.30pm

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

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


  Parsnip & Potato Soup   vg   (V)   gf
flavoured with fresh ginger & coriander & garnished with slivers of marinated red pepper & micro herbs
Cullen Skink   gf
of leek, potato & natural smoked haddock topped with a poached quail's egg
Chicken Livers with Bubble & Squeak   gf
sautéed pink with garlic & butter, with cabbage, potato & onion "mash" & marmalade & brandy sauce
Smoked Salmon Fishcake   gf

with lemon zest & chives crisp-fried in breadcrumbs (gluten free) & served with watercress sauce
Beetroot & Pea Risotto   vg   (V)   gf
with white wine & fresh mint, served garnished with a carrot, pine-nut & raisin salad & drizzles of pistou

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Steak & Mushroom Pie
shin of beef, smoked bacon & mushrooms  with short crust pastry & balsamic pickled red cabbage

Baked Fillet of Haddock Rarebit   gf

 grilled with cheese & mustard rarebit with wilted baby spinach & balsamic roasted cherry tomatoes
Breast of Chicken with Parma Ham & Mozzarella
  gf
corn-fed chicken stuffed with mozzarella, wrapped in Parma ham & served with tomato & basil sauce

Winter Cottage Pie   vg   (V)   gf

leek, carrot & celery, tomatoes, potato & peas topped with sweet potato & chive mash

 
Fillet au Poivre   (£6.00 supplement)

7
oz fillet steak with chive butter, crisp fried onion rings, roasted cherry tomatoes, & pepper sauce

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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
Lemon Drizzle Trifle    (V)   gf
lemon drizzle cake with limoncello liqueur, blackcurrant compôte, crème anglaise & crushed cinder toffee
Chocolate Torte with Chambord   (V)   gf
 with crushed, toasted hazelnuts & Chambord black raspberry liqueur & served with raspberry sorbet
Passionfruit & Ginger Cheesecake   (V)   gf
ginger biscuits, mascarpone cream, passion fruit
purée, mango sorbet & caramelised orange peel  
Cheeseboard   (£2.00 supplement)
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