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| Sunday Lunch | ||
| SAMPLE MENU | ||
| 12.00- 16.30 Hrs | ||
| STARTERS | ||
| Home made Soup of the day. | £ 4.50 | |
| Deep Fried Brie served with a Red Onion Marmalade | £ 5.50 | |
| Baked Field Mushroom served with a Bacon and Stilton Crust | £ 5.50 | |
| Crispy Calamari served with a Lemon Mayonnaise Dip | £ 5.50 | |
| Fiery Tomatoe glazed Chicken served with a Mixed Leaf Salad | £ 5.50 | |
| MAIN COURSE | ||
| Butternut Suash stuffed with Autumn Vegetables and Wild Rice served with a Red Pepper and Herb Coulis (V) | £ 8.75 | |
| New Potato , Leek and Brie Bake served with Mixed Leaf Salad and Crusty Bread | £ 8.75 | |
| Rich Meat lasagne with Side Salad and Crusty Bread | £ 8.75 | |
| Roast Chicken Supreme, Mash, Roast Potatoes, Seaonal Vrgetables and Yorkshire Pudding | £ 8.95 | |
| Roasted Pork Loin with Crackling, Mash, Roast Potatoes, Seasonal Vegetables and Yorkshire Pudding | £ 8.95 | |
| Rib Eye of Beef, with Mash, Roast Potatoes, Seaonal Potatoes and Yorkshire Pudding | £ 9.25 | |
| Salmon and Prawn Risotto served with a Rocket and Cherry Tomato Salad | £ 8.95 | |
| DESSERTS | ||
| PLEASE SEE BLACKBOARD | ||
| Please be assured that every effort is made to remove all bones from the filleted fish, however, some small bones may remain. | ||