Chefs homemade soup of the day served with fresh bread flutes and butter £5.75
Crispy ‘fishcake tartare’, deep fried till golden brown, served with baby leaf
salad
and
lemon mayonnaise £7.50
Pan fried free range chicken livers on an oven baked muffin with toasted pine
kernels and finished with balsamic and a baby leaf salad £6.75
Hoi sin duck breast served on an oriental baby leaf salad and toasted
sesame seeds £6.75
King Prawns in garlic and chilli, finished with white wine and served with
house salad £7.75
Oriental vegetable spring roll with a herb leaf salad, chilli jam and Kecap
Manis £6.75
Barbequed ribs braised till tender in a rich sauce and served with house
salad £7.25
Poached Scotch salmon with a free range poached egg, glazed with a
hollandaise sauce
And served with baby leaf salad, balsamic syrup and
herb oil £7.50
Main Course
Roasted root vegetable tarte tatin with baby leaf salad and garlic
mayonnaise (V) £10.95
Baked herb crusted cod loin with Welsh rarebit gratin and tomato coulis £11.25
Mushroom stroganoff. Sautéed woodland mushrooms and gherkins flamed in
brandy with a French
mustard cream sauce, served with thyme rice (V) £12.95
Pan fried breast of Goosnargh chicken served with a fresh parmesan and
cacciatore sauce £14.25
Sweet cured pork sirloin steak served with bacon and cabbage cream sauce
£16.95
Braised shank of Cumbria lamb with a rich redcurrant and rosemary jus £17.25
Pan fried sea bass served with a champagne and saffron sauce or alternatively,
on a bed of
pearl cous cous £18.75
28 day matured Rib Eye steak with grilled tomato and Portobello mushroom
garnish £20.25
28 day matured Fillet steak with grilled tomato and Portobello mushroom
garnish £22.25
Peppercorn sauce,
Garlic butter Port and stilton sauce All at £1.95
Sizzling Skillets
Only available Tuesday—Thursday All served with warm flour tortillas, guacamole, salsa and grated cheese.
