Starters

Fine duck and port pate served with seasonal leaves, crusty bread and plum chutney

Warm salad of parma ham, roasted walnuts and poached pears with a blue cheese dressing

Smoked salmon and haddock fish cakes flavoured with coriander and horseradish served with a sweet chilli sauce

Homemade soup; choice of

Leek and potato

Root winter vegetable

Butternut squash

Main

Wild Boar sausages with colcannon and onion gravy

Steak and ale pie with a ham and mustard seed mash and gravy

Ribeye steak with sautéed potatoes and béarnaise sauce

Beer battered hake and triple cooked chips with minted mushy peas and chunky tartar sauce

Puff pastry tart with roasted seasonal vegetables, goats cheese, seasonal leaves and pesto dressing

Creamy Chestnut mushroom Stroganoff with chive and parsnip mash

Gammon, poached egg & triple cooked chips with a wedge of pineapple

Slow cooked pork belly with a creamy mash and an apple and cider sauce

Luxury smoked haddock and salmon fish pie served with crusty bread and seasonal vegetables

Grilled 8oz prime beef burger served in a floured bap with triple cooked chips and homemade mayonnaise

Homemade root vegetable Lasagne with crusty garlic bread and homemade triple cooked chips

Wild mushroom and spring onion Risotto

Dessert

Sticky toffee pudding with butterscotch sauce and vanilla ice-cream (H)

Apple and rhubarb crumble with vanilla custard (H)

Classic crème brulee with berry compote and cinnamon shortbread

Tarte au citron with crème fraiche

Rich chocolate pot with a thick chantilly cream and sesame tuille