Two Course 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)     Rocket & Parmesan (gf)   (£1.00 supplement)

Mushroom & Cider Soup   vg   (V)   gf
chestnut & button mushrooms sautéed 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
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

Rice & Red Pepper Parcel with Peas   vg   (V)
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

Mini Fish Pie   gf
salmon, haddock & prawns with capers & peas in a cream, white wine & dill sauce
topped with a toasted quenelle of potato & chive mash


Steak & Kidney Pie
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 with pickled red cabbage

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

Spring Vegetable Hot Pot   vg   (V)  gf
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
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

Sirloin au Poivre (£3.00 supplement)
10oz sirloin steak with melting chive butter, crisp fried onion rings & roasted cherry tomatoes, with
a jug of cracked black pepper, soft green peppercorn, brandy & cream sauce

(gluten free without the onion rings)


Crème Brûlée   (V)   gf
rich, soft, baked vanilla custard topped with a layer of brown sugar caramel
& served with
a brandy snap

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

Nutty Apple Crumble   (V)
sweet compôte of Bramley apples with a nutty crumble, baked & served warm with
dairy vanilla ice-cream drizzled with maple syrup

Tiramisu   (V)   gf
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

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