TO BEGIN

Seared Scallops £6.75
Trio of fresh Cornish scallops served in their shell, glazed with a white wine and Chive cream

Duck Liver and Port Pate £5.75
Chef’s own rich duck liver parfait laced with port, with pear and fig chutney and toasted walnut bread

Flash Fried Tiger Prawns £5.75
with garlic and herb butter served on a bed of mixed leaves

Roast Tomato Tart £4.95
slow roasted plum tomatoes rubbed with fresh thyme, olive oil and crushed garlic on a light flaky pastry topped with goats cheese drizzled with balsamico

Black Pudding £5.75
pan fried black pudding served on a hot buttered croute, topped with seared fois grais with a truffle and Madeira jus

Steamed Mussels £5.25
large sweet rope grown mussels lightly steamed in white wine, with shallots, garden herbs saffron and tomato

Country Salad £4.95
oven baked field mushrooms, pumpkin seeds, garlic croutons and sauté potatoes, served with crisp mixed leaves tossed in a sherry dressing

Homemade Soup £4.50
spinach and watercress finished with cream.

TO FOLLOW
Oven Roast Rack of Lamb £13.50
cooked pink and served on a sweet potato puree, scented with garlic and rosemary

Pan Fried T-Bone Steak £17.95
16oz cooked to your liking and coated in either a Stilton and port sauce or with grilled tomato and mushrooms

Medallions of Pork Tenderloin £10.95
napped with a sweet local honey, finished with a pommery mustard jus

Panfried Breast of Chicken £10.25
filled with Mozzarella Cheese served on a sweet basil and tomato coulis

Tender Strips of Liver £8.95
flash fried with grilled smoky bacon served with garlic creamed potatoes, with a rich red onion glaze

Grilled Filler of Scottish Salmon £9.95
served on a saffron cream, garnished with pearls of cucumber

Whole Grilled Sea bass £13.25
stuffed with prawns, lime and ginger coated with a butter sauce

Wild Mushroom and Spinach Strudel £9.95
on a sweet pepper and smoked garlic coulis

Pan Fried Porterhouse Steak £13.25
napped with a mushroom and red wine jus