The Menu

Starters

Chefs Soup of the season

my favorite soup to make

Tomato and fresh basil

served with freshly baked bread

Steamed mussels
Irish Mussels steamed in white wine and fresh garlic, enhanced with a dash of cream and butter. Served with crusty bread .

Traditional Prawn Cocktail

Juicy prawns served on crunchy Iceberg lettuce ,topped with our Prawn cocktail sauce.

Chicken liver parfait

Smooth Pate with white wine

Homemade Chutney, Toasts

Main course

Confit Shoulder of Lamb
Indulge in tender perfection with our Confit Shoulder of Lamb, cooked for over 20 hours to ensure succulent flavors. Served with creamed potatoes, confit carrot, greens, and a port and mint jus for a truly luxurious dining experience.

Pan-fried Sea Bass
Delight in the delicate flavors of our pan-fried sea bass, accompanied by prawns, mussels, Yorkshire asparagus, sweet carrot, kale, sapphire, and a garlic and white wine cream sauce

55-Day Salt Aged 10 oz Ribeye Steak
Treat yourself to the finest quality with our perfectly aged Rib eye Steak, sourced from Low dale Farm. Served with roasted cherry tomatoes, flat portobello mushrooms, hand-cut chips, and your choice of peppercorn or Diane sauce.

Dessert

Homemade Sticky Toffee Pudding 

Butterscotch sauce

Cream or Ice Cream 

(Custard for dad)

Fresh fruit salad Meringue

fresh fruits , whipped cream

nested in sweet crunchy/meringue

sour berry coulis

Baileys Creme Brulee

really needs know explanation

its rich , creamy and a little bit different

Served with short bread