Main Courses
- Steak & Porter Ale Pie with a Puff Pastry Lid, served with Chunky Chips
- Roast Salmon with a Champagne Froth
- Pan Fried Medallions of Pork in Calvados, cream & Tewkesbury Mustard
- Roast Loin of Lamb served on a Bed of Creamed Root Vegetables Scented with Rosemary
- Traditional Roast Topside of Beef with Yorkshire Pudding
- Breast of Free Range Chicken Braised in Red Wine with Wild Mushrooms and Pancetta
- Daube of Venison with Port, Shallots & Redcurrants
- Classic Individual Beef Wellington (£3 supplement)
- Lamb Shank Braised in Red wine with a Root Vegetable Jus
- Gressingham Duck with Berry Sauce & Parsnip Crisps
- Wild Mushroom Stroganoff (V)
- Peppers stuffed with Saffron Risotto & topped with Shavings of Parmesan(V)
- Red Dragon Pie (V) (Aduki bean & root vegetable base topped with mashed potato)
All of the above served with a selection of seasonal vegetables.
Select one option or two options if pre-ordered (a vegetarian option will also be available if required)
Main Course £18.00 +vat per person
Starter and Main Course £22.00 +vat per person
Please feel free to ask about alternative menu suggestions.
Minimum numbers apply, please see our terms and conditions.