January Dinner Menu

Available from Tuesday 8th January – Saturday 2nd February

2 courses £20.50 3 courses £25.50



Garlic Bread £2.50 with Cheese £3.00

Green & Black Olives in Provencal Herbs £2.50

Marinated Sun blushed Tomatoes & Crostini £3.50

Honey Glazed Baby Chorizos £3.50

Homemade Pork Scratching’s & Apple Sauce £3.50


Soup of the Day

Cantaloupe Melon & Pineapple, Stem Ginger & Watermelon Vodka, Lemongrass Granite, Steeped Golden Raisins g  

King Scallops, Burnt Apple Puree, Apple Pearls, Black Pudding, Mustard Seed Dressing (£3.00 Extra) g without Black Pudding

Monkfish Carpaccio, Crab Tian, Cucumber & Dill Jelly, Horseradish Cream, Wafers (£2.00 Extra) g without Wafers

Seared Chicken, Liver Mousse Bon Bon, Moscato Poached Apricots, Pickled Vegetable Ribbons g without Bon Bon

Venison Terrine, Pickled Berries, Pear & Fig Chutney, Mulled Cider Dressing, Walnut Bread g with GF Bread

Fried Haggis Sausage, Mollet Egg, Celeriac Remoulade, Whisky Jus, Watercress

Smoked Salmon, Beetroot Slaw, Blackberry Ketchup, Sloe Gin Dressing, Brown Bread & Butter g with GF Bread 

Yorkshire Blue Fusilli, Kale Pesto, Pine nuts, Parmesan Tuile

Main Courses

Venison Haunch Steak, Bignon Potato, Buttered Greens, Blackberry Ketchup, Juniper Jus (£3.00 Extra) g without Potato

Battered Halloumi, Crushed Peas, Thick Chips, Saffron Aioli

Slow Braised Mutton, Crispy Haggis, Swede & Potato Dauphinoise, Kale, Whisky Sauce

Farmed Chicken Breast, Pomme Anna, Stem Broccoli, Sage & Onion Puree, Crispy Skin, Beurre Blanc 

Slow Roasted Pork Spare Rib, Pigs Cheek, Mousseline Potatoes, Burnt Apple Sauce, Charred Carrot, Gravy 

Serrano wrapped Pheasant Breast, Leg Ballotine, Bubble & Squeak, Roast Beets, Jus 

Pan Fried Cod Fillet, Creamed Parmesan Polenta, Smoked Peperonata, Chorizo, Gazpacho Broth 

Shallot & Chestnut Tarte Tatin, Wild Mushroom & Spinach Fricassee, Vermouth Butter Sauce

Sea Bass Fillets, Spiced Squash Puree, Samphire, Tempura Prawns, Lobster Bisque (£1.00 Extra) g without Prawns

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 21-28 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 £2.50


Assiette of Mascarpone Mouse, Sticky Date Pudding, Mulled Winter Fruits (£3.00 Extra)

Caramelised Banana & Rum Soufflé, Banoffee Ice Cream, Pedro Ximenez Sauce

Mascarpone Mousse, Dark Chocolate Ganache, Espresso Jelly, Aerated Sponge, Tia Maria Syrup g without Sponge 

Eggnog Bavarois, Lemon Iced Parfait, Roasted Chestnut Nougatine, Biscoff Crumb g without Biscoff

Mulled Winter Fruits, Meringue, Dark Cherry Sorbet, Clotted Cream g 

Sticky Date Pudding, Treacle Toffee Sauce, Vanilla Ice Cream

Crumbled Wensleydale, Mincemeat Samosa, Cranberry Gel

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Cheese & Biscuits (£2.50 Extra) see cheese menu 

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.