Our Sample Sunday Night Menu

1 course £15.95
2 courses £19.95
3 courses £23.95

(BYOB £4 corkage Per Bottle & £5 for champagne)

Starters

Port Seton smoked haddock chowder with butternut squash, Mushrooms and spinach

Seared salmon with horse radish topping, Braised fennel and chive sauce

Braised beef, pork belly and quail egg with Tomato, chip and onion ring

Partridge breast with Wild mushrooms, leek tart, Madeira sauce and truffle dressing (£1 supplement)

Seared scallops with butternut squash puree, Apple salsa, caramelised walnuts and Parma ham (£3 supplement)

Mains

Beef casserole with creamed potato, And braised vegetables

Linda dicks poached duck egg with toasted brioche, Wild mushrooms and hollandaise sauce

Grilled Coley with with shellfish bisque, crushed ratte potatoes and Confit tomatoes

Grilled halibut with ox-tail ravioli, Sautéed ratte potatoes, onion puree, mushroom duxel and port wine sauce (£3 supplement)

Mallard duck breast and confit leg with foie gras and truffle croquette, Creamed Savoy cabbage, bacon and potato terrine (£3 supplement)

* contains nuts

Prices include VAT @ 20%

Service is not included, except on groups of 6 or more when a discretionary 10% will be added