Ours is a 3 course, fixed price menu
Three courses including dessert
| Tuesday – Thursday | £25.95 per person |
|---|---|
| Friday evening | £27.50 per person |
| Saturday evening | £28.50 per person |
All main courses include Jersey Royal potatoes and seasonal vegetables
Marinated Greek, green olives with garlic & herbs £1.95
Pot of little spicy sausages to nibble £1.95
Home made soup of the day
Deep fried, breaded, Somerset Brie with a home-made, wild black cherry, cranberry & port compote
Roasted Black Pearl sea scallops with sweet chilli jam & crème fraiche (£3.50 supplement)
Beatson House crayfish tail & poached salmon cocktail with Bloody Mary mayonnaise
Warm salad of bacon, mushrooms & Stilton with a honey & mustard dressing
Fragrant melon & exotic fruits with mulled Summer berries & locally produced mango sorbet
Spring roll filled with warmly spiced, shredded, slow-cooked lamb shoulder, Bury black pudding & cumin seeds, served with a mint & cucumber raita and organic watercress salad
Honey-roasted ham hock terrine, quail’s egg, micro pea shoots & English mustard toast

Roasted, Scottish salmon fillet topped with pesto, wrapped in filo pastry with a lemon & parsley butter sauce
Chicken supreme filled with goat’s cheese, wrapped in cured bacon with a char-grilled vegetable & tomato compote
Confit duck leg & honey glazed Gressingham duck breast with a savoury orange sauce
Four hour cooked belly pork, mustard glaze, warm black pudding, caramelised Bramley apples, cider, wholegrain mustard & sage sauce
Griddled Round Green Farm Venison haunch steak, with “dripping” roasted shallots & port sauce (£1.50 supplement)
Henderson’s relish-marinated Welsh lamb rump, with herb-crusted lamb cutlets, minted pea puree & red wine gravy
Seeded, shortcrust, open pie filled with feta, roasted red peppers, spinach & toasted pine nuts
Filo parcel filled with garlic mushrooms, spinach, Mascarpone & Brie
Filo parcel filled with caramelised onions & goat’s cheese with roasted baby mushrooms & cherry tomatoes
Sirloin steak OR Fillet steak, cooked to your liking and served with either :
Confit shallots, mini Yorkshire pudding & gravy
Or
Creamy cracked pepper sauce
Or
Herb butter & fried mushrooms
Sirloin steak (£2.00 supplement)
Fillet steak (£5.00 supplement)
Your waiter or waitress will present you with a dessert menu after your main course
Most dishes can be adapted for children
Some dishes may contain nuts
All dishes are subject to availability
Excluding babies in high chairs, there is a minimum cover charge of £6.00
VAT is included at the current rate