Sharing Platter for Two ~ Sesame Battered King Prawns, Spicy Breaded Chicken Bites & Deep Fried Potato Skins with Garlic Mayonnaise, Sweet Chilli Sauce, Sour Cream and Salad Garnish £10.95
Main Courses  
Braised Lamb Shank resting on Crushed New Potatoes with Farmhouse Cabbage (cabbage sautéed in butter with bacon pieces & baby onions) and a Redcurrant Jus £14.95
Smoked Haddock Fillet over Spring Onion Mash with Mixed Greens and a Creamy Chive Sauce £11.95
Chicken Breast with a Red Grape and Prosecco Sauce, Parmentier Potatoes, Battened Carrots and Sugar Snaps £11.45
Vanilla Panna Cotta served with Homemade Shortbread Biscuits and Red Berry Coulis £4.45
Main Course  
Pan Seared Calf’s Liver with Spring Onion Mash, Bacon Lardons, rich Black Pudding Gravy and Steamed Vegetables £11.65
Chinese Style Curry ~ Chicken & mixed Vegetables with a mild Curry Sauce served with Egg Fried Rice and Prawn Crackers £9.95
Indivdual Eve’s Pudding served with Fresh Cream or Custard £4.95
Main Course  
Pan Roasted Lamb Rump (served ‘pink’ or ‘cooked through’) with Black Pudding Mash, Roasted Root Vegetables and a Port Wine Jus £13.95
Sweet Chilli Battered King Prawns with Stir Fried Vegetables and Egg Noodles £13.95
Tarte au Citron with Sticky Lemon Sauce and Whipped Cream £4.95
Main Course  
Roast Loin of Pork filled with Sausage & Sage Stuffing, carved over Roast Potatoes & accompanied by Sautéed Leeks with Roasted Apple and a Red Wine Jus £11.95
Pan Fried Barbury Duck Breast (served ‘pink’ or ‘cooked through’) with Braised Red cabbage, Battoned Carrots and Parmentier Potatoes finished with rich Black Cherry Sauce £13.95
Chef’s Own Mississippi Mud Pie served with Fresh Raspberries, Whipped Cream and a drizzle of Chocolate Sauce £4.95
Main Course  
Salmon St Clements – Breaded Goujons of Salmon served over Stir Fried Vegetables with Steamed Rice and a Sticky Orange & Lemon Sauce £10.95
Individual Chicken & Leek Suet Pudding served with Mashed Potato, Green Beans and a White Wine and Mushroom Sauce £10.45
Brioche & Apricot Bread & Butter Pudding with Vanilla Custard £5.25
Main Course  
Garlic Chicken – Breaded Chicken Breast Fillets, drizzled with Garlic Butter and served over Crushed New Potatoes and Mixed Steamed Greens £10.45
Sliced Home Roasted Gammon with Pease Pudding Mash, Buttered Carrots and Creamy Wholegrain Mustard Sauce £10.45
Chef’s own baked Manhattan Cheesecake with fresh Raspberry Compote and Whipped Cream £5.25
Stilton Stuffed Deep Fried Battered Mushrooms accompanied by Salad Garnish and your choice of Tomato Relish or Cumberland Sauce £5.45
Smoked Salmon & Prawn Cocktail bound with Marie Rose Sauce and served with Homemade Bread and Butter £6.95
Main Courses
Pan Seared Calf’s Liver with Bacon & Black Pudding with a rich Port Wine & Redcurrant Jus and your choice of New Potatoes & Vegetables, Hand-cut Chips or Sweet Potato Fries £11.65
Pan Fried Haddock Fillet resting on Parmentier Potatoes, Mixed Greens & Battoned Carrots accompanied by creamy Lemon sauce with North Atlantic Prawns £11.95
Sweet Chilli Sticky Pork ~ Grilled Pork Loin Steaks coated in Sweet Chilli Sauce stacked with a Battered Pineapple Ring and served over Stir Fried Vegetables & Egg Noodles £10.95
David’s Jamaica Double Ginger Sponge with Vanilla Custard                             (which he’s been ‘Ja’makin all day’!) £4.25
Yuletide Treat ~ 2 Scoops of Doddington Dairy’s delicious ‘Yuletide Pudding’ Ice Cream blended with all natural ingredients and Mixed Fruits, Spices, Brandy & Port and 1 Scoop of their decadent ‘Utter Chocolate’ topped with whipped Cream, Chocolate Sauce and a Sugar Wafer £5.95