A La Carte menu changes next in February 2009


scroll down for the Mid Week Special
















A La Carte


Home made soup of the day £4.25

Baked flat cap mushrooms
topped with buttered spinach, Brie and a basil dressing £5.75

Pan fried breast of pigeon
on beetroot mash with a mustard seed sauce £6.25

Grilled feta cheese, in a chilli and a tomato dressing
with a rocket and grated apple salad £5.50

Roast sweet peppers and black olives
marinated in lemon, paprika and coriander, and served with warm focaccia £5.25

Sliced Serrano ham and sweet melon
with a mint and cracked black pepper oil £6.75


Main courses prices include market vegetables and potatoes

baked breast of chicken
with linguine pasta, a fresh tomato sauce and local "Crabtree" cheese £14.25

283gm/10oz Rib-eye steak
with a sage and garlic sauce, and topped with onion rings £17.95

Venison steak
with blackcurrant and juniper sauce £18.75

Grilled lamb chops (3)
with a rosemary, sultana and red wine sauce, finished with toasted pine nuts and almonds £15.75

Tenderloin of pork
with a leek and smoked pancetta sauce, topped with parmesan cheese £15.25

Baked breasts of pheasant
on roast vegetables with a spring onion, thyme and cumin sauce £14.95

Sweet potato and chick pea burrito
with aribiatta sauce and a cheddar cheese glaze £11.50

Also, for a selection of fresh fish - we offer a daily changing menu"Something Out Of The Blue"

Extras:
  • Homemade chunky chips £2.50
  • Mixed or green leaf salad £2.50




































    • Mid Week Special - 2 courses for £12.00, 3 courses for £15.00
    Available lunchtimes Tuesday to Friday and evenings Tuesday to Thursday

    Home made soup of the day
    Melon and cherry tomato salad with a stem ginger syrup
    Goats cheese and black pudding salad, with rocket and tomato coulis
    Cajun spiced prawns with peppers & spring onion, with a basil and parmesan mayonnaise
    ---------------------------------
    Chicken Cacciatore :- pieces of chicken cooked in a tomato, rosemary, sage and olive sauce and served with fragrant rice
    Fillet of Salmon with linguine pasta, and a spring onion and dill cream sauce
    Loin of pork calvados, with potato, onion and bacon, with an apple brandy jus, and broccoli florets
    Thai vegetable curry, with noodles
    ---------------------------------
    Dark chocolate torte with raspberries and creme fraiche
    Apricot and coconut sponge pudding
    "Mars Bar"creme brulee
    Mitchells apple and blueberry trifle - a base of whisky soaked sponge, layered with fruit, finished with a sweet whisky cream and a mini meringue
    Baked lemon cheesecake
    Tattenhall dairy ice creams



    This menu changes every 2/3 weeks. The menu above is available from 18th November2008