September Dinner Menu

Available from Tuesday 31st August – Saturday  2nd October

2 courses £22.00    3 courses £28.00


Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £3.00

Garlic Bread £2.50 with Cheese £3.00

Marinated Green & Black Olives £3.00

Spiced Whitebait, Wasabi Tartar £4.00

Fresh Calamari, Aioli £4.00

Padron Peppers & Sea Salt, Sriracha Mayo £4.00

Honey Glazed Baby Chorizos £4.00

Crispy Bacon Ends, Smoked Apple Brown Sauce £4.00


Celeriac & Spinach Soup, Curried Cauliflower Niblets, Sage Palmier Bread

Beef Shin Arrancini, Horseradish Pannacotta, Pickled Vegetable Salad, Truffle & Mustard Dressing

Seared King Scallops, Monkfish Scampi, Crushed Peas, Dill Mayo, Fried Capers, Salsa Verde (£3.50 Extra) g without Scampi

Smoked Duck Ham, Roasted Plums, Confit Duck Bon Bon, Soy & Five Spice Dressing, Compressed Cucumber g without Bon Bon

Beetroot Carpaccio, Avocado Ice Cream, Goats Cheese Mousse, Salted Caramel Walnuts, Aerated Sponge, Honeyed Pear Jelly

Parmesan Gnocchi, Garlic & Chilli Prawns & Squid, Crispy Kale, Broad Bean & Basil Pesto

Watermelon, Mango Sorbet, Coconut Jelly & Shavings, Rum Soaked Golden Raisins, Lemongrass Syrup g

Main Courses

Seared Tuna, Charred Gem, Oven Dried Tomatoes, Kalamata Olives, Crispy Potato, Tempura Green Beans, Cucumber Yoghurt g

Harissa Marinated Pork Fillet, Honey Roast Peppers, Smoked Sausage, Moroccan Quinoa, Chermoula

Veal Sirloin, Buttered Sweet Breads, Celeriac Remoulade, Potato & Mushroom Duxelle Presse, Truffle Puree, Jus (£4.50 Extra) g

Braised Broccoli Heart, Blue Cheese Fritter, Buttered Greens, Fried Gnocchi, Roasted Pear & Pine Nuts

Farmed Chicken Breast, Liver Faggot, Roasted Beetroot, Hazelnut Crusted Potato Fondant, Irish Cabbage, Madeira Jus g

Pan Fried Cod Fillet, Chickpeas & Mussels, Tender stem, Broccoli & Anchovy Puree, Caper Berries, Confit Lemon & Sorrel Sauce g

Artichoke & Spinach Wellington, Charred Spring Onions, Champ Potatoes, Vichy Chantenay Carrots, Chive Cream

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


All Steaks are dry aged for 28 Days & sourced from Joseph Morris Butchers & local Leicestershire & Northamptonshire Farms

250g Ribeye Steak (£6.00 Extra)     225g Fillet Steak (£7.00 Extra)

Served with Twice Cooked Chips, Dressed Rocket & Sun Blushed Tomato & Mushroom Gratin

Pepper, Stilton, Mushroom or Béarnaise Sauces £2.00

Side Dishes

Twice Cooked Hand Cut Chips £3.50

Selection of Vegetables & Dauphinoise Potatoes £3.50

House Salad £3.50

Rocket, Parmesan & Balsamic Salad £3.50

Classic Caesar Salad £3.50

Sun blushed Tomato, Pine Nut & Olive Salad £3.50


Assiette of Iced Tiramisu Parfait, Carrot Cake, Rhubarb & Strawberry Shortbread Tart (£3.00 Extra)

Rhubarb & Strawberry Shortbread Tart, Elderflower Crème Patisserie, Clotted Cream & Blueberry Ice Cream, Basil Meringue

Iced Tiramisu Parfait, Chocolate Cremeux & Amaretti Puff, Chocolate Soil, Espresso Syrup g without Chocolate Puff

Caramelised Apple & Toffee Soufflé, Cinnamon Crumble, Brandy Sauce, Vanilla Ice Cream g without Crumble

Carrot Cake, Candied Carrots, Steeped Raisins, Ginger Biscuit Crumb, Maple Syrup & Walnut Ice Cream

Frangipane Slice, Almond Brittle, Poached Baby Pear, Glazed Fig, Raspberry Sorbet

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Extra Scoop of Ice Cream (£1.00 Extra)

Selection of Cheeses, Served with Homemade Bread & Oatcakes, Celery, Grapes & Chutney. Choose from:-

Barbers Vintage Cheddar, Brie De Meaux, Colston Bassett Stilton, Sparkenhoe Red Leicester, Ticklemore Goats, Yorkshire Blue

3 cheeses (£3.00 Extra)

5 Cheeses (£5.00 Extra)

Complement your coffee with Dark Chocolate Brandy Truffles £3.50

Petit Fours for one £4.00 or a Large Plate to share £7.00


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.

A 10% discretionary service charge may be added to the final bill.