With a side salad, dressed with a balsamic glaze. Vegan serve available.

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

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

Topped with root vegetable crisps. Served with sourdough bread & butter. Vegan serve available.

With bacon & chestnut stuffing, Cumberland sausage pigs-in-blankets, roast carrots and sprouts, glazed parsnips, roast potatoes and a rich gravy.

In a clam & lobster bouillabaisse sauce. Served on crispy crushed baby potatoes with long stem broccoli.

Root vegetable, cranberry & nut roast with glazed roast carrots & parsnips, sprouts and oven-roasted potatoes. Served with a rich gravy.

21-day-aged ribeye steak with vine cherry tomatoes,

green salad and chunky chips. With your choice of Béarnaise*, craft ale 

mushroom & bacon* or peppercorn* sauce.

Topped with an oat crumb. Served with vanilla custard. Vegan serve available.

with salted caramel sauce & whipped cream.

With a passion fruit coulis, white chocolate pieces and strawberries.

Traditional pudding with sultanas and raisins soaked in dark rum, orange peel and festive spices, served with a rich brandy sauce.

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

With farmhouse bread.

King prawns with Marie rose sauce on a bed of lettuce, served with farmhouse bread and butter.

With celery, red pepper and cucumber battons and an avocado dip.

With BBQ sauce to dip.

With bacon & chestnut stuffing, Cumberland sausage pigs-in-blankets, roast carrots and sprouts, glazed parsnips, roast potatoes and a rich gravy.

Macaroni pasta in a rich Cheddar cheese sauce.

Breaded wholetail scampi with tartare sauce.

Warm with vanilla pod ice cream and chocolate sauce.

With orange sorbet. Vegan serve available.