November Dinner Menu

Available from Tuesday 31st October – Saturday 25th November

2 courses £19.00 3 courses £24.00



Garlic Bread £2.25 with Cheese £2.75

Green & Black Olives in Provencal Herbs £2.50

Marinated Sun blushed Tomatoes & Crostini £3.50

Honey Glazed Baby Chorizos £3.50


Homemade Soup of the Day

Seared Scottish Scallops, Southern Fried Chicken, Succotash, Bbq Gel, Burnt Corn Puree (£3.00 Extra) g without Chicken

Pan Fried Pigeon Breast, Brioche Crusted Liver Mousse, Black Pudding, Prune Compote, Mulled Cider Dressing

Pulled Ham & Wild Mushroom Linguine, Truffle, Parmesan, Roast Garlic Sauce

Pan Seared Salmon, Brown Crab & Leek Potato Cake, Quail Egg, Salsa Verde (£2.00 Extra) g

Braised Brisket & Horseradish Croquette, Pickles, Charred Gem, Lard Fried Onion Petals, Shallot & Mustard Puree

Homemade Basil Ricotta, Heritage Tomatoes, Chilled Courgette Soup, Focaccia, Thyme Oil g with GF Bread

Cured Duck Yolk, Roast Pumpkin, Kale & Lentil Salad, Walnut Pesto g

Goats Cheese Brulee, Soda Bread, Crab Apple Jelly, Garden Leaves g with GF Bread

Main Courses

Pan Roasted Poussin Breast, Thyme Leg Dumpling, Broth, Pickled Shitake, Crispy Asian Vegetables g

Cider Braised Pork Belly, Black Pudding & Apricot Bon Bon, Hispi Cabbage, Pomme Fondant, Jus g without Black Pudding

Venison Haunch Steak, Rosemary & Anchovy Pomme Anna, Creamed Celeriac, Blackberry Jus (£3.00 Extra) g

Root Vegetable Pithivier, Piccalilli Vegetables & Mushrooms, Spinach, Beurre Blanc

Olive Oil Poached Cod, Smoked Sausage, Greens, Roast Cauliflower, Caper Butter Sauce g

Bacon Loin, Mollet Duck Egg, Duck Fat Potato, Pineapple & Basil Salsa g

Comte Cheese & Chive Souffle, Charred Pears, Walnut Puree, Candied Nuts, Endive Salad g

Sea bream Fillet, Pumpkin & Puree, Heritage Tomatoes, Shallot Jam, Persillade g

Confit Duck Leg, Seared Foie Gras, Pearl Barley Risotto, Glazed Chantenay, Red Wine Sauce (£2.00 Extra)

Main courses are served with complementary Seasonal Vegetables and Potato Dish.

Extra Vegetables & Potatoes are chargeable.


All Steaks are a minimum of 200 grams trimmed, aged for 28 Days & sourced from local Farms

Sirloin Steak (£4.00 Extra)     Fillet Steak (£5.00 Extra)

Served with Pomme Frites, Dressed Rocket & Sun Blushed Tomato & Mushroom Gratin

Pepper, Stilton, Mushroom or Béarnaise Sauces available £2.00 each

Side Dishes

Twice Cooked Hand Cut Chips £3.00

Chefs House Salad £3.00

Rocket & Parmesan Salad with Balsamic Vinegar £3.00

Sun blushed Tomato, Pine Nut & Olive Salad £3.00

Extra Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £2.00


Assiette of Apricot Delice, Choux Bun, Chocolate Pumpkin Pie (£3.00 Extra)

Apricot & Mascarpone Delice, Orange & Cointreau Gel, Honeycomb, Granola Biscuit, Milk Foam g without Granola

Choux Bun, Blackberry Crème Patisserie, Apple Cider Jelly, Fruit Pastels, Apple Sorbet

Sticky Toffee Sponge, Date Puree, Clotted Cream Ice Cream, Rum Toffee Sauce

Passion fruit Soufflé, Burnt White Chocolate Ice Cream, Passoa Liquor Sauce g

Double Chocolate Pumpkin Pie, Chestnut Mousse, Meringue Shards, Candied Almonds, Chocolate Macaron

Port Soaked Stilton Mousse, Oat Cakes, Baked Apple, Celery gel, Candied Walnuts

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Selection of Dambuster Cheddar, Cropwell Bishop Stilton & Unpasteurised Brie De Meaux served with Chutney & Biscuits (£2.00 Extra) g with GF Bread

Extra Scoop of Ice Cream (£1.00 Extra)


Complement your coffee with Dark Chocolate Brandy Truffles £3.50 or Petit Fours for one £3.50 to share £6.00


All supplements are for the entire dish.

g Denotes Gluten free. Please ask about other dishes which may be able to be changed to gluten free dishes.

We will be happy to discuss a simpler menu and advise on dietary requirements especially the major food intolerances.

For Parties of 6 or more a 10% discretionary service charge will be added to the final bill.