\\\\\
Saturday 11th of April 2026
Booking is essential
Served from 6.30 to 7.30pm
Full Menu £35 – Any Two Courses £29.95
-o0o-
Vegetable Soup with a Drizzle of Cream (gr, v)
Fresh Crab served in a Scallop Shell with Lemon and Chives (gr)
Ham Hock and Whole Grain Mustard Terrine with Piccalilli and Crisp Bread
Choice of Chilled Fruit Juices (v, vg, gr)
-o0o-
Slowly Cooked Moroccan Spiced Lamb Shank (gr)
Baked Hake with Parsley Crust on Buttered Spinach Finished with a
Lemon And Asparagus Sauce (gr)
Creedy Carver Duck Leg on Parsnip Puree` with a Blackberry and Port Sauce (gr)
Spicy Cauliflower “Buffalo Wings “with Garlic Mayonnaise and Salad Garnish (v, vg)
Three Bean Chilli Served with Basmati Rice (v, gr)
–o0o-
Selection of Cheese and Biscuits
Mature Cheddar, Stilton, French Brie, and Smoked Applewood (v)
OR
Traditional Mixed Fruit Crumble Served with Custard or Cream
Baileys and Banana Crème Pots (gr) with Shortbread Biscuit
White Chocolate and Red Berry Parfait with Fruit Compote (gr)
Fresh Fruit Salad with or without Clotted Cream (v, vg, gr)
Rhubarb and Custard Ice Cream (Vegan Vanilla option Available)
(v – vegetarian, vg – vegan, gr – gluten reduced)
-o0o-
Coffee and Biscuits served in the Lounge
Chefs:Nigel Goodwin and Gillian Parkin