Chefs Specials
Every day our Head chef Robert Marriott and his team create a few select dishes to complement the main menu.
Chefs specials are served from 6pm Monday to Friday and all day Saturday
Chefs specials are served from 6pm Monday to Friday and all day Saturday
Sample Menu
Starters
Breaded Mozzarella 4.95
Fresh buffalo mozzarella and sun dried tomatoes coated with breadcrumbs and gently fried until golden. Served with a crisp green salad and salsa verde
Pigeon Breast 4.95
Pan fried pigeon breast served with golden beetroot puree, aged balsamic and fresh rocket leaves.
Gnocchi Bake 4.95
Butternut squash gnocchi baked in a tomato and herb sauce and topped with parmesan. Served with a rustic mini loaf and a crisp green salad
Mains
Three Little Piggies 12.95
Pulled pork rillette coated in a cajun crackling crumb, fillet of pork with a mustard and rosemary crust. Served with smokey beans and burnt ends, sweet potato fries and a fresh salad
Gressingham Duck 13.95
Pan fried Gressingham duck breast served with spring onion mash, spiced orange carrot, smoked bacon and garlic braised leek and a red wine jus
Roast Partridge 13.95
Whole roast partridge stuffed with a duxelle of mushrooms and thyme and served with mustard mash, fresh seasonal vegetables and a red wine jus.
Desserts
Key Lime Pie 4.95
Hobnob biscuit base with a layer of lime egg custard and topped with a light fluffy meringue. Served with a choice of fresh double cream or ice-cream
New York Cheesecake 4.95
Delicious New York cheesecake topped with fresh berries and served with either fresh double cream or ice-cream.
Breaded Mozzarella 4.95
Fresh buffalo mozzarella and sun dried tomatoes coated with breadcrumbs and gently fried until golden. Served with a crisp green salad and salsa verde
Pigeon Breast 4.95
Pan fried pigeon breast served with golden beetroot puree, aged balsamic and fresh rocket leaves.
Gnocchi Bake 4.95
Butternut squash gnocchi baked in a tomato and herb sauce and topped with parmesan. Served with a rustic mini loaf and a crisp green salad
Mains
Three Little Piggies 12.95
Pulled pork rillette coated in a cajun crackling crumb, fillet of pork with a mustard and rosemary crust. Served with smokey beans and burnt ends, sweet potato fries and a fresh salad
Gressingham Duck 13.95
Pan fried Gressingham duck breast served with spring onion mash, spiced orange carrot, smoked bacon and garlic braised leek and a red wine jus
Roast Partridge 13.95
Whole roast partridge stuffed with a duxelle of mushrooms and thyme and served with mustard mash, fresh seasonal vegetables and a red wine jus.
Desserts
Key Lime Pie 4.95
Hobnob biscuit base with a layer of lime egg custard and topped with a light fluffy meringue. Served with a choice of fresh double cream or ice-cream
New York Cheesecake 4.95
Delicious New York cheesecake topped with fresh berries and served with either fresh double cream or ice-cream.
