Dinner Menu

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

Please inform us of any allergies and intolerances, Thank you