Oven roast chicken supreme with a chestnut-mushroom and tarragon sauce.
BOEUF BOURGUIGNON GF
Boeuf bourguignon, gratin dauphinois with fresh chives.
GARLIC & HERB MARINATED ROAST LAMB GF
Roast garlic and herb marinated lamb rump, pomme pure finnished with tomato sauce vierge.
SEARED DUCK BREAST GF
Seared duck breast with candied red cabbage sweet potato fondant and granadine syrup.
PAN SEARED SEABASS FILLET GF
Pan seared seabass fillet, buttered samphire and peas, olive oil and tomato tapenade.
Seared chalk stream trout, cannellini-asparagus and chorizo fricassee, roasted fennel with a lemon and prawn veloute.
SPICED QUINOA-HERITAGE BEETROOT VN
Spiced quinoa-herritage beetroot and hazelnut tagine finished with a lime and avocado mousse.
SQUASH GOATS CHEESE AND CRANBERRY WELLINGTON V
Squash goat cheese and cranberry wellington, sage and black pepper parmentier potatoes, blanched kale, smoked onion sauce.
10-OZ BONE IN PORK CHOP GF
10-OZ bone in pork chop, dijon duchess potatoes and minted sauce l'orange.
PAN FRIED FILLET OF BEEF GF
Pan fried fillet of beef with pont neuf chips, roast wine tomatoe, cafe du paris butter and watercress.
PASTA & RISOTO
CHILLI PEA & PRAWN RISOTTO
Chilli pea and king prawn risotto, finished with tarragon and pepper oil.
BUTTERNUT SQUASH & SAGE RISOTTO V
Butternut squash, sweet patato and pine nut risotto finished with a sage oil and fresh parmesan.
KING PRAWN LINGUINE
Linguine pasta tossed with butterflield king prawns in a rich tomato and basil sauce finished with gralic herb croute and fresh grated parmesan. (Also availabele as V)
WILD MUSHROOM LINGUINE V
Linguine pasta tossed with wild mushroom in a creamy white wine and tarragon sauce. Served with a tosted garlic croute and fresh parmesan shavings. (Also availabele in Chiken)
Our steaks comes with fat cut chips and confi vine tomato
Our executive chef have worked closely with selected farmers in North Wales and Scotland who produce only the finest rare breed, native Hereford and Angus beef . The grass fed cattle are finished on a barley & grain mix which gives the fantastic marbling & flavour. They are then dry aged by our butcher for a minimum of 30 days. .
PRIME RUMP STEAK 8oz GF
The least tender but most under-rated of the prime cuts of beef. Full flavoured.
BLACK ANGUS SIRLION STEAK 8oz GF
A delicate flavour balanced with a firmer texture
RIBEYE STEAK 8oz GF
Small grains of fat (marbling) give this cut its full flavour & increased moisture.
FILLET STEAK (8oz) GF
Popular because of its tenderness but subtle in flavour.
CHATEAUBRIAND 10oz for one / 20 oz for two GF
Carved by our chef & served with traditional Béarnaise sauce. From the head of the fillet, the best combination of tenderness & flavour. .
PEPRCON SAUCE GF£1.95
BEARNAISE SAUCE GF£1.95
RED WINE JUE SAUCE £1.95
TOMATO, BASIL & ROSEMARRY BUTTER SAUCE GFV£1.95
WILD MUSHROOM SAUCE GFV£1.95
ABERDEEN ANGUS STEAK BURGER (7oz)
100% prime angus beef burger with cheddar cheese, franc relish lettuce sliced tomato and pickles and fat cut chips.
Thyme and garlic roast fillet chicken burger with pepper garlic mayo and fat cut chips.
PINENUT LENTIL & BEETROOT BURGER V
Homemade beef burger served with franc relish lettuce sliced tomato and pickles.
CARAMILESED ONION AND BREIE£2.95
MAPLE CHEDDAR AND BACON£2.95
HOUSE CUT CHIPS V£2.95
SWEET POTATO FRIES V£3.95
GARLIC TENDER-STEAM BROCCOLI TOSSED IN SOY AND SESAME SEEDS V£3.95