Two Courses £12.95
& Main or Main & Dessert)
Three Courses £15.95
Baked in the oven with garlic, tomato, white wine, a little
chilli and parsley.
Oriental Duck Salad
Shredded duck, finely chopped leek and cucumber on a bed of
salad served with a plum sauce.
Soup Of The Day
A bowl of the chef’s fresh hot homemade soup served with
Large field mushrooms baked with garlic butter and bacon,
finished with a cream and white wine.
Pork Liver Pate
A medium coarse pate served with toasted bread, salad
garnish and a tomato, onion and cranberry chutney.
Smoked Salmon Timbale
A smoked salmon parcel stuffed with prawns, cucumber and
soft cheese on a balsamic and lemon oil dressed salad.
Cooked with stock, onions, mushrooms, garlic, red peppers,
herbs and cream.
Also available as a main course.
Chicken breast, pan fried with bacon, mushrooms, white
wine, cream and tarragon sauce.
Stuffed with a sage, onion and apple stuffing, pan-fried
with a light rosemary gravy.
Honey Glazed Duck
Roasted Gressingham duck leg glazed with honey on a pool of
red cherry and port sauce.
Fillet of Plaice
Roulade of plaice poached with lemon and black pepper
butter served on a pea puree.
Pan fried with onions, mushrooms, bacon and capers in a
white wine tomato and herb butter sauce.
Poached in a cream, peppercorn and wine sauce finished with
prawns, chopped tomato and watercress.
Pan-fried chicken strips with a tomato, onion, red pepper
and sweet chilli sauce.
Sirloin Steak 227 gram £3.00
Fillet Steak 170 gram £3.70
Steaks cooked to your liking and served
with one of the following
chasseur sauce or onion rings, fried mushrooms and
Choice of desserts followed by coffee and