Served Friday & Saturday 29th/30th March
(Not open on Sunday)
Two courses from £25 three courses £30
 
Aperitif- Manzanilla Pastrana Sherry £3 -Pastis £2.50

Starters
Spring green vegetable soup topped with chaddar dumplings served with warm focaccia bread GFr
Chicken Liver Pate, Spiced apple chutney and toasted whole meal bread GFr
Leek, Pea and Cheddar croquettes with tomato compote v
Marinated lime and paprika Sweetcorn fritters topped with Guacamole Vegan Gfr
Cod fishcake served on a caper salad with pea tartare
Warm breaded brie served with apricot compote and mixed salad. v

Mains
Roast sprig bone Chicken breast with a sweet potato dahl and mango yoghurt dressing Gf
Slow Cooked Bradshaw’s of Chase Terrace crispy belly pork, served with creamy mashed potato and roast apricot & garlic jus with black pudding bon bons Gfr
Pan fried seabass fillet served on crushed new potatoes and prosecco, dill cream sauce Gf
Wild mushroom and thyme arancini served on a rich tomato stew with grated parmesan v (vegan on request)
Stuffed Red pepper with sweet potato dahl and kale and coconut sauce Vegan
Char grilled Bradshaw’s rib-eye steak with parmentier potatoes £5 supplement. Add a sauce, £2 Bearnaise or Peppercorn
Pan fried fillet of salmon, hollandaise sauce and leek oil Gf £3 supplement
All served with a medley of seasonal vegetables
Sides. Seasonal vegetables £3 Parmentier potatoes £3

Sides
Seasonal vegetables £3 Parmentier potatoes £3

Desserts
Pedro Ximenez, Triana sherry £3.50

Black forest trifle v
Apple crumble with Vanilla custard Gf v (vegan on request)
Pancakes with sticky orange sauce and vanilla ice-cream v
Crème brulee with Rhubarb and Ginger compote Gf v
1709 sticky toffee pudding with banana fudge ice cream
Mature Cheddar & Hartington Stilton with biscuits & date chutney £2 supplement Add a glass of Port £3 Gfr