TO BEGIN
HARLEQUIN OLIVES & ALMONDS 4
GARLIC FRENCH BREAD 4 WITH CHEESE 4.5
SOUTHERN FRIED FROGS LEGS 4
DORSET SNAIL & CHORIZO BONBONS 5
PARMESAN & TRUFFLE CRACKERS 4
STARTERS
CREAM OF FORMBY ASPARAGUS SOUP, GOATS CHEESE & WALNUT CROUTÉ 6
WOOD PIGEON BREAST & SEARED FOIE GRAS WITH APPLE & CELERIAC 12
CREAMY BURRATA MOZZARELLA, SWEET TOMATOES, BASIL & PINE NUTS 7.5
RUSTIC CHICKEN LIVER & SMOKED BACON PATÉ, ONION CHUTNEY 7.5
CAJUN SPICED KING PRAWN KEBAB, MANGO, SWEETCORN & CORIANDER SALSA 10.5
ROQUEFORT CHEESE, PEAR, CHICORY & HAZELNUT SALAD 8
SCOTTISH MUSSELS; MARINIERE, TOMATO PROVENCAL OR THAI SPICED 8.5
CLASSIC STEAK TARTARE 10
GIN CURED SALMON, ASPARAGUS, WATERCRESS & DILL 9
CRAB, ATLANTIC PRAWN & AVOCADO COCKTAIL 9.5
MAINS
CHUNKY WHITBY COD SUPREME, ROASTED SCALLOPS, ASPARAGUS, PARMESAN VELOUTE 23
CRISPY CHILLI BEEF STRIPS, ASIAN SALAD & SPICED NUTS 9 SMALL / 15 LARGE
MALAYSIAN MONKFISH & PRAWN CURRY WITH COCONUT, LEMONGRASS & TAMARIND, BASMATI RICE 20
HONEY GLAZED GOOSNARGH DUCK BREAST WITH CHERRIES & PORT SAUCE 21
FISH N CHIPS, MUSHY PEAS, TARTARE SAUCE 14
ROASTED RUMP OF BOWLAND SPRING LAMB, COURGETTES, PEAS, MINT & FETA CHEESE 21
SPICY SQUID & CRAB LINGUINE WITH NDUJA, ROASTED RED PEPPERS & OREGANO 17
CHARGRILLED CHICKEN BREAST, FRICASSÉE OF WOODLAND MUSHROOMS, PANCETTA & SPINACH 16
RIB EYE STEAK 24 FILLET STEAK 30
SERVED WITH SALAD & FRIES, ONION RINGS, BAKED TOMATO, CREAMY PEPPER, BEARNAISE OR ROQUEFORT SAUCES
ADD CRISPY KING PRAWNS & GARLIC BUTTER 5
CHATEAUBRIAND FOR TWO, SEASONAL VEGETABLES, CHUNKY CHIPS, GARLIC MUSHROOMS. PEPPER OR BEARNAISE SAUCES 62
SIDES
FRENCH FRIES OR SWEET POTATO FRIES OR CHIPS 3.5
PARMESAN & TRUFFLE FRIES 4.5
VINE TOMATO & RED ONION SALAD 4
CHARGRILLED ASPARAGUS WITH BACON CRUMB 5
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