| Roast sirloin of English beef with Yorkshire pudding |
£18.95 |
| Oven baked breast of chicken dusted with grated parmesan on slow roasted summer vegetables infused with basil |
£15.65 |
| Roast rack of English pork filled with apricot and prune stuffing with pan gravy |
£15.50 |
Poached fillet of halibut on parsley creamed potato
with butter sauce |
£18.95 |
| Lightly crumbed breast of chicken with creamed leek sauce |
£15.50 |
| Roast saddle of venison with parsnip puree and redcurrant jus |
£23.15 |
| Crispy organic salmon with spring vegetable broth |
£17.95 |
| Medallions of beef fillet with creamy peppercorn sauce |
£25.95 |
| Slowly braised lamb shank with a casserole of root vegetables |
£19.35 |
| Braised rump steak with red wine, baby onions and mushrooms |
£16.50 |
| Breast of chicken filled with cream cheese, wrapped in bacon served with a Madeira sauce |
£15.50 |
| Thickly carved sirloin of English beef with a baby onion, red wine and mushroom sauce |
£18.95 |
| Roast rack of lamb with caramelised shallots and dauphinoise potatoes |
£23.50 |
Vegetarian |
|
| Butternut squash risotto with parmesan flakes and herb oil |
£14.50 |
| Goat’s cheese and summer vegetable tart with rocket salad |
£15.00 |
| Smoked cheddar and leek potato cakes with hot pepper relish |
£13.95 |
| Aubergine cannelloni with ricotta cheese and fresh tomato sauce |
£12.50 |
| Baked mushroom filled with creamed spinach and walnuts |
£12.50 |
| Casserole of winter root vegetables with sage dumplings |
£12.50 |
