Christmas Menus
AVAILABLE FROM 27TH NOVEMBER
À la Carte
Starters
Lindisfarne oysters
Tabasco – lemon – mignonette dressing
1 – £3.25 6 – £17.95 12 – £32.95
Italian Olives £5
rillettes of fresh and smoked mackerel £10.50
cucumber – horseradish – dill – lemon – toasted English muffin
shellfish cocktail £22.50
lobster – crab – brown shrimp – Atlantic prawns – baby gem – marie rose
steak tartare £16.50
cornichons – shallots – capers – parsley – Burford brown hens egg yolk – sourdough toast
Roast breast of squab pigeon £15.50
tartlet of confit leg and chanterelles – beetroot – nastrurtium
venison and pistachio terrine en croute £12.50
celeriac remoulade – agen prunes – watercress
leeks vinaigrette (v) £10.50
Jerusalem artichoke – shallot – hazelnut – goats curd
double baked wookie hole cheddar souffle (v) £12.50
parmesan cream
veloute of winter mushrooms (v) £8.50
roasted garlic – buttered chanterelles – parmesan soldier
Mains
8oz dry aged fillet steak £41.50
10oz dry aged ribeye steak £38.50
28oz dry aged chateaubriand to share £92.50
triple cooked chips – tender stem broccoli – cafe de paris butter
roast breast of turkey £28.50
creamed potato – roast roots – tender stem broccoli – pigs in blankets – turkey gravy
loin of scottish venison £32.50
tart fine of slow cooked venison and potato – celeriac – pear
yorkshire duck breast £31.50
contfit potato terrine – roast carrot – hispi – honey – caraway
fillet of cod £28.50
potato gnocchi – mushrooms – butternut – pearl onions – brown butter
fillet of isle of gigha halibut £32.50
olive oil and crab crushed potatoes – spinach – shellfish sauce
polenta terrine (v) £18.50
foraged mushrooms – confit garlic – spinach – soft poached egg – parmesan cream
risotto of caramelized cauliflower (v) £19.50
Jerusalem artichoke – sage – hazelnuts – brown butter
Sides
£5
potatoes – chipped // buttered // mashed (v) Koffman fries
duck fat roasted roots
buttered tender stem broccoli (v) brussel sprouts – chestnuts – bacon honey glazed carrots (v)
beer battered onion rings (v)
winter leaf salad – French dressing (v)
pigs in blankets £9.50
Sauces
Peppercorn / Bearnaise / Madeira
£4 each
Desserts
WARM BANANA LOAF CAKE (V) £10.50
caramel sauce – vanilla ice cream – shaved chocolate
Mince pie frangipane tart (v) £10.50
blackberry ripple ice cream – custard
traditional christmas pudding £9.50
brandy sauce
Milk chocolate ganache (v) £12.50
amareno cherries – pistachio ice cream – filo crisp
Twelve of Europe’s finest cheeses £18.50
accompaniments – poppy seed crackers – bread
three scoops of clementine sorbet (v) £7.50
Dessert Wines
Finca Antigua Moscatel Naturalmente Dulce La Mancha – Spain
50ml Glass £4.95 Bottle £32.00
Monteagudo Pedro Ximenez – Andalusia, Spain
50ml Glass £5.00 1/2 Bottle £32.00
Pineau de Charentes Rouge 5 Year – Charentes Maritime, France
50ml Glass £5.10
Moscato d’Asti Prunotto – Piedmont, Italy
Bottle £34.00
La Fleur de Sauternes – Bordeaux, France
1/2 Bottle £45.00
Hot Beverages
Americano £2.50
Cappuccino £3.50
Flat White £3.50
Latte£3.50
Single Espresso £1.95
Double Espresso £2.50
Macchiato £2.50
Tea £2.50
Set Menu
TWO COURSES: £27
THREE COURSES: £30
weekdays 12pm – 2.30pm / 5.30pm – 6.30pm
friday & saturday 12pm – 6.30pm
Lindisfarne oysters
Tabasco – lemon – mignonette dressing
1 – £3.25 6 – £17.95 12 – £32.95
Italian Olives £5
basket of freshly baked bread (v) £5
whipped butter
Starters
veloute of winter mushrooms (v)
roasted garlic – buttered chanterelles – parmesan soldier
double baked wookie hole cheddar souffle
parmesan cream
atlantic prawn cocktail
baby gem – avocado – marie rose sauce
cured wester ross salmon
beetroot relish – clementine – cucumber
venison and pistachio terrine en croute
celeriac remoulade – agen prunes – watercress
Mains
roast breast of turkey
creamed potato – roast roots – tender stem broccoli – pigs in blankets – turkey gravy
confit leg of yorkshire duck
puy lentils – morteau sausage – buttered cabbage
8oz ribeye au poivre (£5 supplement)
koffman fries – peppercorn sauce
fillet of hake
cassoulet of Scottish mussels, potato, fennel and leeks – brandade crouton – soft herbs
north sea fishcakes
buttered spinach – hot tartare sauce – koffman fries
yukon gold potato and savoy bubble and squeak (v)
confit shallot – poached egg – roast ceps – sage
Desserts
Mince pie frangipane tart
blackberry ripple ice cream
Milk chocolate ganache (v)
amareno cherries – pistachio ice cream – filo crisp
Cropwell bishop blue stilton
spiced apple chutney – poppy seed crackers
Traditional Christmas Pudding
brandy sauce
Three scoops of clementine sorbet (v)