Menu page was last updated Friday May 25, 2012 at 12:05 pm
Leek and potato soup with crusty bread and butter
Duck hash with poached egg, crispy bacon and hollandaise sauce
Chicken liver pate with apricot chutney and toast
Pan-fried wild mushrooms and wilted spinach on toast
Thai red vegetable curry with sticky coconut rice
Grilled seabass with new potato and summer bean salad
Mussel and prawn linguine with white wine, tomato and chilli
Barnsley lamb chop with garlic saute potatoes and minted spring vegetables, almonds and mint sauce
Banana and honey cinder Eton mess
Vanilla cheesecake with berry compote
Apple and summer berries crumble with custard
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