• Sunday Lunch (Starter)

    • Soup Du Jour (V GF)


      Served with a warm baguette with butter and homemade Croutons

    • Fishcakes


      Salmon and smoked Haddock fishcakes with smoked Cheddar, served on a bed of Rocket with a Chilli Mayonnaise

    • Camembert Sharer (V GF)


      Oven baked Camembert infused with Rosemary and Garlic, served with Olives, bread and a Balsamic dipping sauce.

    • Duck Liver Pate (GF)


      Homemade smooth Duck Liver pate serve with an Orange Chutney and toasted Brown Bread

    • Smoked Salmon Roulade (GF)


      Smoked Salmon rolled and filled with cream Cheese and Chives, served on a bed of Rocket leaves and Herb Crostini’

    • Black Pudding Upside-Down Tatin


      Pan seared Black Pudding placed over a caramelised Cider-Apple and Fig reduction with a puff-pastry topping, served with Homemade Orange Chutney and dressed Green salad

    • Sunday Lunch (Mains)

    • Roasted Topside of English Beef (GF)

    • Loin of English Pork with Crackling (GF)

    • Pan Fried Herb and Mustard Chicken Breast (GF)

    • Roasted Turkey with Sage and Onion Stuffing (GF)


      All served with Homemade Yorkshire pudding, roasted and mashed potatoes with a selection of seasonal traditional vegetables and lashings of the chef’s best gravy

    • Sea Bream (GF)


      Served with champ mash potatoes and creamed leeks

    • Red Onion and Goats Cheese Tart


      Served with a warm new potato and rocket salad