Prixe Fixe
Saturday 22nd February 2025
Served Monday - Saturday: 12noon - 2pm and Monday - Thursday: 6.00pm & 6.30pm sittings only
2 Courses: £25.95
(Main plus Starter or Dessert)
3 Courses: £30.95
THIS MENU CANNOT BE USED IN CONJUNCTION WITH EARLY DINERS MEMBERSHIP
PRICED PER PERSON - NOT TO SHARE
TO START
HOMEMADE SOUP OF THE DAY
Served with home baked bread roll and butter (NGCI available) (V)
BIG TIGER PRAWNS
£5 supplement
4
£5 supplement
£9.50 supplement
6
£9.50 supplement
£14.50 supplement
8
£14.50 supplement
Either in garlic butter, with fresh bread and lemon wedge. (NGCI available)
Or deep fried in batter with a Thai sweet chilli dip.
HOMEMADE CHICKEN LIVER PARFAIT
With festive chutney, dressed mixed leaves and toasted bread. (NGCI available)
GOATS CHEESE TART
Goats cheese incased in filo pastry, topped with beetroot and horseradish chutney, served with a chicory salad. (NGCI)
HAM HOCK TERRINE
Homemade ham hock terrine bound with carrots, mixed herbs and wholegrain mustard served with frisse salad and piccalilli croutons. (NGCI available)
DEEP FRIED SQUID
Deep fried squid served with a mixed leaf salad, fresh lemon and sweet chilli mayonnaise.
HOME BAKED BREAD ROLLS, MOROCCAN HOUMOUS, OLIVE OIL, FETA CHEESE & OLIVES
Home baked breads with Moroccan houmous, olives, feta cheese, and olive oil. (NGCI available) (V Available)
GARLIC BREAD
Plain, Cheddar & Mozzarella, Blue Cheese
Chunks of freshly baked bread smothered in garlic and parsley butter. (V) (NGCI available) (Vegan Available) (V)
MAINS
CHICKEN SUPREME
Pan fried chicken supreme served with a chausseur sauce of mushrooms, tomatoes, tarragon and white wine. (NGCI)
£10.00 Supplement
OUR FAMOUS QUARTER SHOULDER LAMB POT ROAST
Braised lamb shoulder in a minted gravy, our signature dish! (NGCI)
£10.00 Supplement
£3.95)
CHAR GRILLED MIXED GRILL (Add steak sauce for
Sirloin steak, served PINK or NOT PINK, pork steak, gammon steak, butcher sausage, lamb chop, black pudding, mushroom and tomato.
£3.95)
HOMEMADE BEEF AND ONION PIE
Homemade beef and onion in a rich red wine sauce, topped with puff pastry, accompanied with gravy.
All main meals are served with chips OR dauphinoise potatoes and a selection of fresh steamed vegetables (unless otherwise stated).
FISH
WHOLE PLAICE FILLET
Steamed fillet of plaice served with a lemon and parsley butter sauce. (NGCI)
SEA BASS
Steamed fillet of sea bass served with buttered spinach and a prawn bisque. (NGCI)
DEEP FRIED HADDOCK
Served with mushy peas, mixed leaves and a fresh lemon to squeeze.
FISH PIE
Homemade fish pie of salmon, pollock and prawns in a white wine cream sauce, finished with bread crumbs.
VEGETARIAN
SPINACH & RICOTTA CANELLONI (V)
Canelloni pasta tubes filled with creamy spinach and ricotta, baked in a rich tomato sauce.
GOATS CHEESE WELLINGTON
Goats cheese topped with caramelised onion and mixed herbs, wrapped in puff pastry and served with dressed mixed leaves.
MUSHROOM & TARRAGON RISOTTO
Creamy arborio rice bound with mushrooms and tarragon, topped with vegetarian parmesan cheese. (NGCI)
All main meals are served with chips OR dauphinoise potatoes and a selection of fresh steamed vegetables (unless otherwise stated). If you need or want more, please ask!
Extras
£3.95
MUSHROOMS WITH TRUFFLE OIL, GARLIC & PARSLEY
£3.95
£2.95
MIXED SALAD
£2.95
£3.50
HOMEMADE ONION RINGS IN BATTER
£3.50
£2.95
EXTRA SAUCE OR GARNI
£2.95
If you have any dietary requirements, please inform a member of the team.
DESSERTS
HOMEMADE CHOCOLATE BROWNIE
Homemade double chocolate brownie topped with white chocolate sauce and a scoop of cookies and cream ice cream. (NGCI)
HOMEMADE VANILLA & BRANDY CREME BRULEE (V)
Served with a homemade shortbread biscuit. (NGCI available)
HOMEMADE CHEESECAKE OF THE DAY
Please ask your server for today’s flavour. (NGCI)
CARAMEL & CHOCOLATE TART
A sweet pastry case filled with a caramel and chocolate mix, finished with creme freche, honeycomb and chocolate truffles.
HOMEMADE RICE PUDDING
Homemade rice pudding served warm and finished with raspberry jam. (NGCI)
FIG TART
A sweet pastry case with a fresh fig filling, served warm with a scoop of vanilla ice cream.
£4.00 supplement
CHEESEBOARD
trio of cheeses accompanied with celery, grapes, quince jelly, chutney, cheese biscuits and butter.
£4.00 supplement