| Set Dinner Menu | |||
| 2 Courses £21.95 3 Courses £24.95 | |||
| Starters | |||
| Homemade soup of the day (V) | |||
| Pan-fried tiger prawns in garlic & cream sauce | |||
| Venison, pheasant and wild boar terrine and chutney | |||
| Salmon gravalax, soft poached egg, dill and mustard dressing | |||
| Field mushroom, pinenut and parmesan brushetta with truffle oil (V) | |||
| Mains | |||
| Scottish salmon, sun-blushed tomato and white sardine sauce, asparagus and quail egg salad | |||
| Free range chicken breast stuffed with brie wrapped in streaky bacon, baby leeks and sauce | |||
| Derbyshire rib eye of beef, stilton butter, roasted tomato | |||
| Crispy pork belly, butternut squash mash, petit pois and mustard seed sauce | |||
| Balsamic shallot and mushroom tart, gratinated goat cheese, roasted pepper and rocket salad (V) | |||
| Prime sirloin steak served with 1/2 a lobster topped with thermidor sauce £6.00 supplement | |||
| Dessert | |||
| Blackcherry and chocolate cheesecake | |||
| Vanilla crème brulee balsamic strawberries | |||
| Raspberry & almond friand white chocolate sauce | |||
| Homemade Ice cream selection | |||
| Affogato | |||