A la Carte Menu...

Sample Menu


French Onion Soup
beef stock flavored with port, topped with a Gruyere croute
Cream of Butternut Squash Soup (v)
julienne of apple, white truffle oil
Cropwell Bishop Stilton Tartlet (v)
red onion marmalade
Salmon Fishcakes
salad leaves, sweet chilli mayonnaise
Belly Pork and Chicken Liver Pate
Victorian chutney
Ogen Melon and Seasonal Berry Cocktail (v)
Victorian chutney
Black Pudding and Smoked Bacon
salad leaves, fennel puree, lightly poached egg
Grilled Goats Cheese (v)
beetroot and orange salad

Main Courses

Braised Blade of Beef
creamed potatoes, wild mushrooms, rich Guinness gravy
Herb Crusted Fillet of Sea Bass
parsnip puree, lemon and dill sauce
Warm Chicken Salad
balsamic vinaigrette
Coriander Marinated Lamb Rump
crushed new potatoes, green beans
Pan Fried Pork Fillet
sweet potato puree, Bramley apple sauce
Roast Duck Breast
pack choi, red ace plum and port sauce
Grilled Rump Steak Platter
French fried potatoes, mushrooms, onion rings and tomato
Seasonal Vegetable Stir Fry (v)
Wild Mushroom Tagliatelle (v)
Where appropriate all the above main courses are served with freshly prepared vegetables and potatoes

Side Orders

Diane/Peppercorn Sauce
Mixed Salad
French Fried Potatoes
Garlic Bread


Steamed Treacle Sponge
Steamed Treacle Sponge
Strawberry Meringue
fruit coulis, whipped cream
Chocolate and Orange Crème Brulee
scented with Cointreau, amaretti biscuits
Warm Cherry and Almond Frangipan
vanilla ice cream
Seasonal Berry Martini
natural yoghurt and orange zest
Whole Pear Poached in Red Wine
hazelnut ice cream, caramel sauce
Cropwell Bishop Stilton, Lincolnshire Poacher, Brie
date and walnut loaf, celery, crisp apple, grapes
Coffee with Chocolate Wafers
Liqueur Coffee