Opening Hours
Monday
Closed except December
(Private groups by prior arrangement)
Tuesday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Wednesday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Thursday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Friday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Saturday
Closed for Lunch
(Private groups by prior arrangement)
Dinner from 6.30pm - 9.30pm
Sunday
Lunch from 12.15pm - 2.00pm
Closed for Dinner
(Private groups by prior arrangement)
| A LA CARTE LUNCHEON MENU |
HORS D`OEUVRES
Old House Soup V - £5.50
Chefs Speciality Soup - £6.75
Smoked Salmon - £10.50
Home smoked salmon with new potato and chive salad, lemon dressing
Smoked Haddock, Prawn and Mussel Cocktail - £9.50
Grain mustard mayonnaise
Goats Cheese and Pepper Bruschetta V - £8.75
Crispy olive Ciabatta topped with marinated peppers and goats cheese
Chilled Seasonal Melon V - £7.25
With elderflower sorbet and vanilla syrup
Duck Terrine - £9.00
Studded with pistachio nuts and presented with grape chutney and
toasted fruit and nut bread
Pork Strudel - £8.25
Tender pieces of pork with ginger and coriander deep fried in a
filo pastry case with sweet chili dressing
Leek, Pea and Broadbean Risotto V - £7.75
With Parmesan shavings and white truffle oil
Chicken Liver Parfait - £8.00
Red onion and ginger marmalade and warm toasted brioche
MAIN COURSES
Fricasse of Salmon and Crayfish - £18.75
Served in a short crust pastry tart with lobster sauce
Fillet of Seabass - £ 19.75
Pan fried and presented on spinach with aromatic pilau rice and
sweet and sour sauce
Grilled Dover Sole - £29.00
Brushed with olive oil and served on or off the bone with crushed sea salt,
lemon, new potatoes and panache of vegetables
Calves Liver - £21.75
Thinly sliced with roasted shallots, creamed potato and red wine jus
Twice Roasted Belly of Pork - £18.75
With apricot chutney, fondant potato, Savoy cabbage and cider jus
Pan Roasted Breast of Duck - £24.75
Dauphinoise potatoes, braised chicory and honey and orange sauce
Breast of Chicken - £19.75
Filled with leek and asparagus mousse on a fondant potato with white wine cream
Chump of Lamb - £26.00
Sweet potato Dauphinoise, spicy ratatouille and basil jus
Fillet of Beef - £29.50
Panfried with mustard and rosemary crust and presented with sautéed mushrooms, rosti potato and Madeira Sauce
Pithivier of Vegetables V - £15.25
Plum tomatoes, spinach and aubergines baked in a puff pastry case with new potatoes and garden herb vinaigrette
Goats Cheese and Artichoke Fritter V - £17.50
With baby caper, lemon and butter dressing
VEGETABLES
All main courses are presented with the chefs selected potato dish and vegetables
Additional vegetables - £ 3.50
Spinach, Green beans, Asparagus, Carrots, Chipped / Mash potatoes
Various Salads £ 3.50
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A selection of desserts will be offered £ 5.00--£ 6.75
English Cheeseboard £ 7.75
Cafetiere coffee and chocolate mints £ 3.00
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The restaurant does not make any additional charge for service.
An optional 10% staff gratuity will however be added.
This is fully distributed to our staff should you accept to pay
this additional amount
* * * * *
Company accounts are welcome. Please ask to see the manager for details
* * * * *
SMOKING
By Law SMOKING is NOT ALLOWED in the premises
Customers wishing to smoke can be directed by staff to the restaurant grounds where smoking is permissible
We respectfully request that the premises are kept clean of discarded cigarettes by using the ashbins provided.
MOBILE PHONES
So as not to disturb other diners please ensure your
mobile phone is switched off. Thank You