| Starter |
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| Cajun Breaded Chicken Goujons resting on Rocket and Cucumber Salad with a Sour Cream & Chive Dressing | £6.65 |
| Main Courses |
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| Pan Seared Lamb Rump served with Beetroot Fondant, Buttered Greens, Beetroot Puree & Rich Pan Jus | £13.95 |
| Mussels Diablo ~ Mussels in a Chilli & Tomato Sauce with Fresh Parsley & Warm Homemade Bread | £9.95 |
| Dessert | |
| Handmade Lemon Meringue Pie garnished with Chocolate Sauce | £3.95 |
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| Starter |
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| Homemade Mini Scotch Quail’s Eggs on dressed Salad Leaves, Crispy Bacon and Black Pudding | £6.45 |
| Main Courses |
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Our new Head Chef, Richie, is experimenting with his own take on some of our classic dishes, starting this week with Pork Normandy |
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| Richie’s Pork Normandy ~ Pan Fried Pork Tenderloin wrapped in Pancetta, accompanied by Parmentier Potatoes, Crispy Sage & Shallots and our classic Normandy Sauce | £11.45 |
| Homemade Fisherman’s Pie ~ Haddock, Hake, Trout & North Atlantic Prawns in Dill Sauce topped with Mashed Potato and Grated Cheddar accompanied by Sautéed Summer Greens and Balsamic Glaze | £11.95 |
| Dessert | |
| Homemade Key Lime Pie & Boozy Black Cherry Syrup | £4.45 |
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| Starter |
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| Battered King Prawns resting on Oriental Salad with Garlic & Lemon Mayonnaise and Sweet Chilli Sauce | £6.65 |
| Main Courses |
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| Pan Fried Chicken Breast with Pink Peppercorns accompanied by Stilton Creamed Leeks and Sautéed New Potatoes | £10.95 |
| Herb Glazed Hake Fillet served over Mussel Chowder with Parsley scented Carrot, Parsnip, Celery & Potato and Homemade Brown Bread | £10.45 |
| Dessert | |
| Rich Handmade Lemon Tart served with Strawberry Compote and Rich Chocolate Sauce | £3.95 |
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| Starter |
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| Battered Mushrooms stuffed with chef’s own Pork & Chicken Liver Pâté served with Redcurrant Sauce and Mixed Leaves | £6.25 |
| Main Courses |
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| 10oz Braised Steak and Root Vegetables slowly cooked in Red Wine & Peppercorn Gravy accompanied by Parmentier Potatoes | £12.95 |
| Grilled line-caught Trout Fillet with a Thyme, Parsley & Breadcrumb Crust resting on Spring Greens & New Potatoes, drizzled with a Garlic & White Wine Cream | £10.45 |
| Homemade Chicken Madras served with Boiled Basmati Rice, Bombay Potatoes, Mango Chutney and a Papadum | £10.95 |
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| Starter |
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| Goujons of Chicken Breast in crispy Parmesan Breadcrumbs with Tomato & Sweet Chilli Chutney and Mixed Leaves | £6.25 |
| Main Courses |
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| Braised Lamb Shank resting on Minted Mash with Battoned Carrots & Mangetout and a Red Wine & Rosemary Jus | £14.95 |
| Pan Seared Barbary Duck Breast flavoured with Chinese Spices and carved over Noodles & Stir Fried Vegetables with Rich Plumb Sauce | £14.65 |
| Poached Salmon Fillet drizzled with Lemon, Lime & Chilli Butter accompanied by a Vegetable Couscous Tower and garnished with Red Chard Leaves | £10.95 |
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| Starter |
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| Ribbons of Crispy Fillet Beef with Sweet Chilli Sauce resting on Mixed Salad | £6.25 |
| Main Courses |
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| Handmade Pork & Red Onion Meatballs in a spicy Tomato, Basil & Oregano Ragu with Courgette, Aubergine, Onion & Peppers served with Spaghetti | £9.95 |
| Plump Chicken Breast with a creamy sauce of Sherry, Mushrooms, Onion & Thyme accompanied by Steamed Rice | £10.95 |
| Salmon St Clements ~ Goujons of lightly breaded Salmon Fillet finished with Orange & Lemon sauce and served with New Potatoes & Steamed Vegetables | £10.95 |
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| Starter |
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| Crispy Pancetta and Sautéed Potato on a Rocket Salad with Chilli & Garlic Dressing | £5.45 |
| Main Courses |
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| Cajun Breaded Chicken Breast resting on Sour Cream & Tomato Concasse accompanied by Potato Wedges and Mixed Salad Leaves tossed in Herb Oil | £9.95 |
| Duo of Pan Seared Lamb Cutlets on a Medley of Green Beans, Baby Corn, Cherry Tomatoes and New Potatoes with a Honey & Rosemary Jus | £12.95 |
| Steamed Mussels in a fragrant broth of White Wine, Garlic, Onion, Parsley & Cream with Homemade Bread and Hand Cut, twice-fried Chips | £11.95 |
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