Chicken liver pâté with redcurrants, an apple & date chutney and toasted ciabatta bread.

King prawns with Bloody Mary Marie Rose sauce on a bed of lettuce, topped with smoked Scottish salmon. Served with farmhouse bread and butter.

Slow-roasted vine cherry tomatoes and roast shallots with a Yorkshire ale glaze on a light pastry case.

Served with farmhouse bread and butter.

Grilled chicken breast, rich haggis and smoked bacon with a whisky sauce. Served with creamy mashed potato seasonal greens and roasted carrots.

21-day-aged ribeye steak with slow-roasted vine cherry tomatoes, tobacco onions, green salad and triple-cooked chips. With Béarnaise*, craft ale mushroom & bacon* or peppercorn* sauce.

Two fillets of seabass on herb-crushed baby potatoes and long stem broccoli, with a king prawn, mussel and white wine butter sauce.

Roasted with honey, bubble & squeak mash, roast carrots, seasonal greens, glazed parsnips, roast apple and a brandy apple jus.

Root vegetable, cranberry & nut roast with roast carrots, seasonal greens, glazed parsnips and oven-roasted potatoes with gravy.

Light pastry case filled with an orange prosecco curd, glazed with meringue, with mint & strawberry salsa and Champagne sorbet.

With fresh strawberries and blueberries.

With a rich Belgian chocolate sauce and fresh cream.

With a rich Belgian chocolate sauce.

Taw Valley mature Cheddar, Cropwell Bishop Stilton and soft Camembert, served with celery and an apple & date chutney.

With your choice of vanilla pod ice cream or custard.