Main Courses

Breast of Gressingham Duck
Confit of duck leg and potato hash, onion marmalade, savoy cabbage and orange jus
£17.95

Braised Blade of Welsh Black Beef
With sauté lyonnaise potatoes,
spinach and bourguignon sauce
£15.95

Orange and Coriander scented Pork Fillet
With roasted parsnips and carrots, apple and potato dauphinoise and red wine jus
£16.00

Seared Tuna Steak
With warm tomato, green bean, shallot and olive salad and pesto mash
£16.75

Char Grilled 8oz Sirloin Steak
With grilled tomato, field mushrooms, hand cut chips, dressed leaves, cracked black pepper and Dijon mustard cream sauce.
£16.95

Pan Seared Fillet of Seabass
With pine nut, mushroom, spinach and thyme risotto, finished with mascarpone and parmesan cheese
£16.50