Prices are inclusive of Chef’s selection of fresh vegetables and potatoes
Roast Sirloin of Beef with Yorkshire Pudding £20.00
served with a rich claret red wine and thyme scented gravy
Rib Eyed Steak £18.95
pan fried medium, served on a bed of horseradish mash,
with a roast shallot, smoked bacon and red wine sauce
Roast Sirloin of Beef au Poivre £20.50
served with pink peppercorns, brandy and cream
Fillet of Beef £18.50
cooked medium, topped with a savoury herb and stilton crust,
served with a rich port and wild mushroom sauce
Roast Leg of Lincolnshire Lamb £19.00
served with a mint & fresh rosemary gravy
Noisettes of Lamb £20.00
served in a sauce of cracked peppercorns and red wine,
flamed with brandy, finished with double cream
French Trim Rack of Lamb £21.00
roasted with a herb and garlic crust with a honey and mustard glaze
Rump of Lamb £19.00
served on a bed of wilted baby spinach leaves,
topped with a pesto and red wine scented sauce
Roast Loin of Pork £18.50
served on the bone, with a wholegrain mustard and whisky cream sauce
Medallions of Pork £19.00
cooked in a sauce of wild mushrooms and shallots, flavoured with Calvados
Roast Loin of Pork £19.00
served with apple sauce, sage and onion stuffing, crackling and a rich pan gravy
Roasted Poussin £18.50
small whole roasted chicken, served with a roasted vegetable ratatouille
and a lemon and thyme stuffing
Supreme of Chicken £19.50
wrapped in Parma ham, pan fried with shallots and red wine,
topped with a stilton sage crust
Corn Fed Supreme of Chicken £19.50
wrapped in smoked bacon, cooked in a leek, Chardonnay and cream sauce
Roast Lincolnshire Turkey £19.50
served with a sage and onion stuffing, chipolata and bacon rolls,
cranberry sauce and a rich pan gravy
Subject to seasonal availability and function numbers
Boneless Leg & Breast of Pheasant £20.50
wrapped in Parma ham, served roasted with a rich tarragon
scented gravy, garnished with a creamed parsnip tartlet
Medallions of Roast Venison £21.50
served on a potato rosti, with a red wine, shallot and smoked bacon sauce
Breast of Duck £20.50
pan fried with a Grand Marnier and marmalade glaze
Fish
Roast Loin of Cod £18.50
wrapped in Parma ham, served on a spring onion mash
with a wholegrain mustard cream sauce
Steamed Darne of Salmon £17.50
served on a bed of buttered spinach with a pesto dressing
Paupiette of Plaice £18.50
served with a mussel, cider and saffron broth, garnished with asparagus spears
Medley of Seafood & Smoked Haddock £18.00
served in a puff pastry case
A Risotto of Wild Mushroom & Roast Vegetables £16.00
served in a large field mushroom, topped with melted parmesan cheese
Stir Fry of Oriental Vegetables £17.00
encased in a delicate filo pastry parcel served
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with a plum and ginger sauce