EVENING MENU

Starters

Cream of White Onion Soup with Tarragon £3.25

Warm Salad of Duck Leg Confit with Blackberries & Ginger£5.95

Char-grilled Asparagus with a Black Pepper Hollandaise £5.95

Gravadlax of Salmon served with a Bloody Mary Sorbet
& a Lemon & Dill Dressing£6.25

Moules Mariniere - Mussels cooked in a White Wine & Garlic Cream £5.25

Salad of Smoked Chicken with Pistachio Nuts & a Raspberry Dressing £5.50

Antipasto - A platter of Sun-blushed Tomatoes, Black Olives, Artichoke Hearts
Houmous & Buffalo Mozzarella finished with an Avocado Pannacotta £5.95

Main Courses

Slow Cooked Featherblade of Yorkshire Beef accompanied by a Suet Pudding
of Steak & Wild Mushrroms served with Creamed Potatoes
& a Red Wine Jus £15.95

Fillet of Red Mullet resting on Roast Red Pepper Ravioli
finished with a Saffron & Fennel Sauce £14.95

Roast Rump of Yorkshire Lamb carved on Buttered Spinach served with a
Lavender Gratin Potato finished with Pan Juices £15.50

Loin of Venison accompanied by a Fondant Potato
Roast Root Vegetables & a Spiced Plum Compot £16.95