Appetizers
Pan Seared King Scallops with a Pea & Sorrel Pureé
8.50
Wild Mushrooms Rarebit with a Crusty Cob (V)
5.95
Sautéed Chicken Livers & Chorizo on Toasted Brioche
5.95
Mussels in a White Wine, Garlic & Cream Sauce
7.50
3 Cheese Paté served with Melba Toast (N)(V)
(Blue Stilton, Cheshire, Goat’s)
5.95
Corned Beef Hash topped with a Poached Egg
6.50
Avocado & Crayfish Cocktail
6.50
Ham Hock Terrine served with Homemade Piccalilli
5.95
Soup of the Day served with Home Baked Bread (V)
4.95
Entrées
Steamed Sea Bass served with Baby Gem, Courgette Ribbons and an Oyster Dressing
13.95
Fillet of Yorkshire Beef served with Rough Cut Chips & Roasted Flat Mushroom
20.50
Vegetable Cottage Pie with Red Cabbage (V)
9.95
Gressingham Duck Breast served with a Potato Fondant, Parsnip Purée & Thyme Jus
14.95
Smoked Haddock &Leek Risotto topped with a Poached Egg
10.95
Crispy Pork Belly & Black Pudding served with a Celeriac & Swede Press
12.95
Wild Mushroom & Leek Roll with a Vegetable Press (V)
10.95
Oven Roasted Chicken Breast with a Smokey Bacon,
Baby Onion and Mixed Bean Cassoulet
11.50
Monkfish Wrapped in Parma Ham on a Bed of Sage Risotto
14.95
Beef & Guinness Pudding with Pickled Red Cabbage & Creamy Mashed Potatoes
13.50
Side Orders
Rough Cut Chunky Chips 3.00 Sylk Salad 3.00
Medley of Veg 3.00 Sauteed Spinach 3.00
Pink Peppercorn Sauce 1.50 Home Baked Bread 1.50
Desserts
Bruleed Rice Pudding with an Autumn Compote
5.00
Derren’s Home-made Honeycomb Ice Cream
5.00
Jam Roly Poly with Creamy Custard
5.00
Chocolate Cheesecake with a Raspberry Sorbet
5.00
Sticky Toffee Pudding with Vanilla Ice Cream
5.00
Selection of Cheese & Biscuits
6.50
An optional 10% service charge will be added to tables of 8 or more
