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

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

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)

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)

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

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)

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)

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

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)

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

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)

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

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)