To Start

Prawn Cocktail

served over shredded lettuce with brown bread and butter

Garlic Fried Mushrooms

glazed with mozzarella cheese on crusty bread

Smoked Chicken and Pancetta Salad
tossed with grilled black pudding and mixed leaves with a chilli and herb dressing

Homemade Creamy Chicken Soup

served with cheese croutons

Deep fried Whitebait

tossed through a lemon and paprika mayonnaise over wholemeal bread
 
 
  Chicken Liver and Roasted Red Onion Pate

with apple and tomato chutney and crusty bread

Main Courses

Garlic and Rosemary Marinated Barnsley Lamb Chop

over a brie mash with minted cabbage and red wine gravy

Chunks of Salmon and Prawns

in a creamy Cheddar sauce tossed with tagliatelle and dill served with a dressed salad

Peppered Rib-eye Steak

with Dijon and tarragon sauce served with red onion and watercress salad and fries

Honey Roast Gammon

sliced and served over a wholegrain mustard mash with roast onion and apple finished with parsley sauce

Roast Duck

with a honey and five spice sauce served over a spring onion mash served with vegetables

Half Roast Chicken

with a whisky marmalade bbq glaze served with coleslaw and homemade chips

Desserts

Treacle Pudding
Jam Sponge
Spotted Dick
Chocolate Fudge Cake
Berry Bread Pudding
Brown Bread Ice Cream
Chocolate Mousse
Mincemeat and Orange Tarte
Pineapple Tarte
Apple Pie
Berry Crumble
Vanilla Brulee
Stilton and crackers