| A la Carte Menu |
| First Courses |
| Melon Seville ~ £6.65 |
| Melon balls and orange segments sprinkled with cointreau |
| Soup of the Day ~ £4.95 |
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| Artichoke and Spinach Mornay Cup ~ £6.65 |
| Artichoke heart and spinach masked with a Mornay sauce in a cheese pastry cup |
| Crab & Mushroom Crêpes ~ £7.15 |
| Two light pancakes filled with mixed crabmeat and sauteed mushrooms with a creamy sauce |
| King Prawns Brioche ~ £8.15 |
| King Prawns in a creamy garlic sauce served in a brioche bun |
| Confit of Duck Cumberland ~ £6.95 |
| Confit of duck leg with mustard and peppercorn mashed potato and Cumberland sauce |
| Portobello Mushroom ~ £7.95 |
| Large mushroom filled with confit of onion, topped with goat’s cheese, wrapped in bacon (may be omitted) and set on red pepper sauce |
| Main Courses |
| Salmon Florentine ~ £19.45 |
| Fillet of salmon on a bed of spinach masked with a Mornay sauce and garnished with king prawns |
| Baked Red Drum ~ £18.45 |
| Fillet of Red Drum (very like Sea Bass) with an almond and herb crust, served with tomato and basil sauce garnished with king prawns |
| Chicken Merlot ~ £19.25 |
| Sliced breast of chicken with a red wine sauce garnished with sauteed garlic wild mushrooms |
| Aubergine Tower ~ £17.85 |
| Layers of breadcrumbed aubergine slices, spinach, mushrooms, walnuts* and cheese, on a red pepper sauce |
| Parkinson's Pork Lyonnaise ~ £18.45 |
| Slices of local pork tenderloin with a sauce of caramelised red onions and madeira, garnished with potato mash |
| Breast of Gressingham Duck Grand Chartreuse ~ £19.95 |
| Sliced breast of duck with a sauce of shallots and Green Chartreuse garnished with potato rosti |
| Richard's Dish of the Day ~ £19.50 |
| All served with a selection of fresh vegetables and new potatoes |
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| Desserts |
| Freshly baked Crumble of the Day ~ £5.95 |
| served warm with Farmer Dawson's double cream |
| Crème Brûlée ~ £6.95 |
| Classic baked egg custard with a crispy burnt sugar topping |
| Chocolate Tart ~ £6.45 |
| served with cream softly whipped with a dash of Tia Maria and chestnut honey |
| Slovakian Pear ~ £6.25 |
| Whole comice pear, poached in white wine, served with brandied cream cheese, sprinkled with walnuts and served warm with hot port wine sauce |
| Sticky Toffee Pudding ~ £6.25 |
| Unexpectedly light, this pudding made with dates is served warm with caramel sauce and a dollop of slightly whipped local double cream |
| Chef's Dessert of the Day ~ £6.85 |
| N.B. Desserts marked ** are cooked to order so there may be a wait of 15-20 minutes |
| Cheese Platter |
| A selection of five different varieties ~ £6.95 |
| Served with biscuits |
| Coffee |
| Coffee or Tea and homemade Truffles ~ £2.70 |
| Liqueur Coffees and homemade Truffles ~ from £5.90 |