Please note that the menus published on this website are subject to change without notice. Please check with the hotel direct to confirn your selection.
To Start
Chef's Homemade Soup of the Day
Accompanied by a selection of bakers oven cooked bread rolls served with butter florets
(Please ask server for today's soup)
Prawn & Cray Fish Cocktail
Prawns & crayfish bound in Marie Rose sauce, served with cucumber salad and crusty brown bread roll
Cajun Wild Mushroom Bruschetta
Pan fried wild mushrooms flavoured with Cajun seasoning and double cream, set on toasted brioche then topped with rocket leaves
Assiette of Seasonal Melon
Slices of water melon, fan of ogen and gala melon served with plump seasonal berries and cassis sorbet
Double Baked Jacket Potatoes
Jacket potato skins filled with mature cheddar cheese, lardons of bacon and presented with sour cream
Garlic Bread & Cheese
Trio of French bread slices topped with garlic butter and melted
mozzarella cheese
Pressed Duck & Apricot Terrine
Hotel smoked duck leg and apricot terrine, wrapped in savoy cabbage, plate served with plum and cinnamon chutney and dressed rocket leaves
Duck Spring Rolls
Hotel prepared duck spring rolls served with hoi sin sauce and dressed rocket leaves (£1.00 supplement)
Crab & Crayfish Fishcakes
White crabmeat and crayfish tails fish cakes, plate presented with our
own tartare sauce and dressed leaves
Main Course
All main courses are accompanied by three vegetables and new potatoes served family style (excluding pizza & pasta dishes)
Cajun Chicken Pasta
Pan-fried chicken breast flavoured with cajun spices bound in a cream,
mushroom and red onion sauce, served with penne pasta
Four Hour Pot Roasted Shoulder of Lamb
Slow pot roasted shoulder of lamb, plate served with shiraz jus, champ mash potatoes and red onion jam
(£2.00 Supplement)
Mediterranean Vegetable & Tomato Pasta
Pan fried courgettes, cherry tomatoes and peppers bound in tomato and smoked paprika sauce, served with penne pasta and topped with mozzarella cheese
Prosciutto Wrapped Fillet of Salmon
Pan-fried prosciutto wrapped supreme of salmon accompanied by fondant potatoes and spring onion and saffron cream sauce
Bangers & Mash
Three pan-fried free range Cumberland sausages served on a bed of creamy mash potatoes with rich meat jus and onion marmalade
Pork Steak Diane
Roasted pork loin steak served with a creamy sauce of Dijon mustard, shallots and mushrooms served with a tian of leek and spring onion mash potatoes
Ballotine of Free Range Chicken
Pan-fried breast of chicken filled with Cumberland sausage stuffing, served with champ mash potatoes and wild mushroom and
Cajun cream
10oz Ribeye Steak
Black peppercorn crusted steak served with a peppercorn sauce and a bowl of homemade chunky chips (£4.00 supplement)
Pan-Fried Fillets of Seabass
Two fillets of pan-fried seabass, served with crispy bacon, champ mash
potatoes and devilled sauce (£2.00 supplement)
Pan-Fried English Lamb Cutlets
Plate presented with bubble & squeak potatoes, thyme and mint jus
and sauté cherry tomatoes (£2.00 supplement)
Winstons Pizza
9inch hotel prepared pizza served with our own tomato sauce, 100% mozzarella cheese and a choice of 2 toppings:
(ham, chicken, spicy beef, pepperoni, bacon, prawns, tuna,
mushrooms, sweet-corn, red onions, fresh chillies, garlic, pineapple, peppers, feta cheese, anchovies or extra mozzarella)
Extra toppings £1.00 each