Saturday Evening

2 courses 30

3 courses 35


            Connors bakery breads, flavoured butters gf v £2pp


Soup of the day, Connors bakery bread, butter gf v

Smoked Salmon, damson ketchup, blackened lemon & turnip gf

Garlic & chilli buttered king prawns, charred garlic sour dough, spring onion gf

Autumn wild mushroom & truffle custard tart, puffed potato, forest mushrooms v

Ham hock, whole grain Tuile, fennel jam, black olive & orange gf

Sticky ox tail, parsley, beetroot & red wine gf


Lavender honey glazed duck breast, celeriac, black garlic, turnip, jus gf Sp

(Master Chef 2010 quarter finals) Roast beef fillet, clotted cream mash, peas, carrot & horseradish gf

Chicken breast, braised leeks, potato dumpling, forest mushrooms, truffle, black garlic and thyme gf

Treacle braised beef, parsley, confit onion, dripping potatoes, parsnip and cabbage

18hr slow braised lamb shoulder, elderberry & port jus, root vegetables, dauphinoise potato gf

Autumn vegetable & nut wellington, creamed cabbage, root vegetables, clotted cream mash v



8oz fillet gf £6 supp

10oz ribeye gf £3 supp

10z sirloin gf £3 supp

Ale battered onion ring, slow roast tomato, Fourwards rubbed chunky chips gf



Chilli garlic prawns gf £4       Stilton wild mushrooms gf v £2.5   

  Peppercorn gf £3   Red wine jus gf £3



              Triple cooked Fourwards rubbed chips gf v £3        Peas & pancetta £4      Side salad v £3

                               Ale battered onion rings v £2.5         Truffle & parmesan chips gf v £4  



gf= can be made gluten free     Sp= served pink unless stated     V= vegetarian/can be made vegetarian.                          

 For further dietary requirements, allergies or intolerances please see a member of our team

Please contact us to make a reservation:

T: 01455 841556