Example Evening Menu

Getting Started
Smoked duck with orange & fennel salad (GF)

∞

Galette of smoked salmon & prawns with cucumber (GF)

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Radford’s black pudding with apple & peppercorn sauce

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Artichoke, asparagus & tomato tart (V)

∞

Chicken liver pate with brandy and melba toast

∞

Moules Mariniere

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The Main Event

(all served with a selection of seasonal house vegetables)
 

Fillet of beef Wellington served on a port jus

∞

Sea bass fillet, sorrel leaves, fondant potatoes with vermouth cream (GF)

∞

Breast of chicken stuffed with Wensleydale cheese, wrapped in bacon (GF)

∞

Loin of Hake with potato cake white wine cream, smoked with paprika (GF)

∞

Vegetable timbale, peppers, aubergine, courgettes & shallots with haloumi (V/GF)

∞

Duck breast served with spring greens & gooseberry sauce (GF)

∞

Sticky Tempeh Stir-fry with red onion, garlic, lemon grass, ginger & red chilli (V/VG)

∞

Flat iron steak on a mushroom and peppercorn sauce, hand cut chips

∞

Salmon wrapped in filo, white wine and cream

∞

Specials available from the blackboard

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And Finally

a selection of desserts to finish

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V = vegetarian, VG = vegan, GF = gluten free, GF* = rice gluten/flour

Food intolerances and allergies – please speak to a member of our team about the ingredients in our dishes.