Saturday Evening

2 courses 29.95

3 courses 34.95


Selection of chefs snacks & Connors bakery breads, flavoured butters, olives gf v


Sticky duck wings, honey & chilli glaze, spring onions, tamarind aeoli gf

Smoked pigeon breast, roast carrot puree, pickled carrot, saute mushrooms, jus gf sp

Soy glazed pork belly, puffed skin, mustard seeds, BBQed pineapple   gf

Gin cured Alaskan sea trout, juniper salt, cucumber, apple & dill broth gf

Cashell blue tart, bacon & chorizo jam, truffled honey    v

Soft poached Fosse farm egg, aerated cauliflower, puffed potato, leeks, sourdough gf v

Soup of the day, Connors bakery bread    gf v


Beef fillet, roast carrot, peas, truffled pomme puree, bone marrow hollandaise gf sp 4 supplement

Duck breast, hispi cabbage, soy glazed parsnip, miso apple, confit potatoes gf sp

Crispy skin chicken breast, celeriac & pancetta pearl barley, roast cauliflower, bacon crumb gf

Lamb parve, rosemary hassel back potato, pickled fennel, roast tomato puree,

buttermilk, chard onion gf

Vegetable & nut wellington, garlic saute spinach & tenderstem broccoli, tomato puree, parmentiere potatoes v


6 oz fillet 4 supplement

10oz ribeye 3 supplement

10z sirloin 3 supplement

Ale battered onion rings, salad, baked portobello mushroom, Fourwards rubbed chunky chips


Chilli garlic prawns 2 supplement // Stilton wild mushroom cream // Peppercorn //  Bone marrow hollandaise  // Bearnaise


Triple cooked Fourwards rubbed chips 3 // Peas & pancetta 2.50

   Ale battered onion rings 2 // Truffle & parmesan chips 4


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

Please note menus are subject to change without notice due to the availability of produce.

Please contact us to make a reservation:

T: 01455 841556