Caramelised Pork Belly

Served on a bed of stir-fry oriental vegetables with soy

and toasted sesame seed dressing

Chefs Homemade Soup Of The Day

Served with freshly baked bread

Duck Confit

Slow cooked duck legs served pressed With Herb Salad, pickled

scallions and sun ripened tomatoes, toasted brioche

King Atlantic Scallops

On “Arborio” saffron Risotto with smoked salmon

and Parmesan Crackling

Oak Smoked Salmon

Served garnished with onions, capers and lemon

Baby Leek and Yorkshire Blue Cheese Tart (v)

with herb salad and lemon dressing

Main course

“Rack and Black” Of  Lamb

Rack of Lamb boned and rolled with Black Pudding served with Caramelised carrots,

garlic and thyme mash, minted jus 

Medallions of Beef

With creamed Spinach and wild mushrooms, Fondant potato

 and Red Wine and Cranberry jus

Gressingham Duck Breast

On fennel Confit With Curly kale and pumpkin mash,

 chervil butter sauce

Roast Monkfish In Prosciutto Ham And Sage

On garden pea crushed potatoes with chilli and tomato oil

Catch Of The Day (Market price)

Served in a style suited to the catch ! Please ask

Marinated Artichoke And Basil Flan (v)

Served in a Filo Pastry Case With garlic, pine and roquette salad,

 balsamic dressing

Sweets

Lemon and Malibu Syllabub

Garnished with caramelised lemon strands

 and toasted coconut

Banana Bread And Butter Pudding

Brioche all butter Bread, with bananas

and clotted cream

Sticky Toffee “Pud”

Pudding delight !! Hot and sticky served with

toffee sauce and crème fraiche

Raspberry stack

Raspberries layered between sweet cream

and shortbread with fruit couli

English Cheese Selection

Stilton, Wensleydale and Cheddar

with walnut bread and fruit chutney