Beef Bourguignon Slow braised Yorkshire beef in a red wine, shallot & pancetta sauce, served with creamy potato purée, glazed Chantenay carrots and buttered greens Roast Fillet of Yorkshire Beef 5.00supp with a Brandy & Green Peppercorn Cream Sauce, Rosemary Potato Fondant, Crisp Onion Ring, &Tender Stem Broccoli FOR THE MAIN
Confit Duck Leg 2.00supp Potato fondant, braised red cabbage honey glazed carrots & blackberry jus
Herb Crusted Rack of Lamb 5.00 supp Potato gratin, charred asparagus & rosemary jus
Chicken Supreme Wrapped in Parma Ham Dauphinoise potato, buttered greens & white wine tarragon sauce
Vegan Shepherd’s Pie slow cooked lentils, root vegetables and buttery vegan mash
Sea Bass Fillet Roasted Mediterranean vegetables, rosemary potatoes and tomato herb sauce
Halibut Fillet 6.00 supp Saffron potato purée, samphire and lobster bisque sauce
Herb Crusted Salmon Crushed lemon & chive potatoes, tender stem broccoli and beurre blanc
Roasted Vegetable Wellington Fondant potato & red pepper sauce
Roast Chicken Supreme - Pork Loin - Beef Sirloin (4.00supp) Served with Yorkshire pudding, Duck fat roast potatos seasoned vegetables & rich red wine gravy
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