Pieces of pan fried monkfish served with a creamy coconut curry sauce, sliced chilli and coriander wild rice. (4,7,10)

Served with a chive sour cream, beetroot gel, radish and red chard. Accompanied by olive oil croutons. (1,3,4,7)

Served with bread. (1,3,7,9)

Shredded confit of duck leg mixed with chilli & parsley, rolled in a Japanese breadcrumb and deep fried. Served with a spinach puree and piccalilli relish. (1,3,7,9,10)

Chicken wings coated in a cayenne dressing and served with a blue cheese dip. (3,7,9,10)

Honeyed brulée, deep fried wedge and a red onion and brie tart. (1,3,7,11)

Smoked bacon lardons cooked with clam meat in a rich creamy sauce, served with a slice of brown bread. (1,2,3,4,7,9,14)

Served with celeriac fondant, baby carrots, wilted spinach, truffle jus accompanied by a puff pastry and black sesame seed tuile (1,3,7,9,11)

Salt crust baked heritage baby carrots, Pankora crumbed vegeatable cake, pickled carrot ribbons, baby coriander with a sweetcorn veloute and carrot & ginger puree (1,3,7,9)

Set on braised baby fennel, caramelised shallots, pickled shimeji mushrooms, saffron potato and accompanied by cherry tomato consommé (4,7,9)

Fresh Fillet of Haddock in a light crisp batter served with pea puree, tartar sauce and hand cut chips. (1,3,4,7)

Pan fried duck breast with a spiced orange and cranberry jus, parmentier potatoes, served with baby leeks (7,9)

8oz beef burger topped with smoked bacon, cheese, iceberg lettuce, rings of red onion and tomato with a smoked English mustard mayonnaise. Served with chips.

With a chorizo & paprika crust, sautéed red chicory, char-grilled baby sweetcorn accompanied by a clam & sweetcorn veloute (1,4,7,9,14)

Served with chive sour cream, beetroot gel, radish, red chard accompanied by olive oil croutons (7.9)

Smoked bacon lardons cooked with clam meat in a rich creamy sauce, served with a slice of brown bread. (1,2,3,4,7,9,14)

Steak seasoned with sea salt and wild mushroom powder served with caramelised shallots, heritage carrots, creamy whipped potato and a tarragon & tomato jus (7,9)

Steak seasoned with sea salt and wild mushroom powder served with caramelised shallots, heritage carrots, creamy whipped potato and a tarragon & tomato jus (7,9)