Lunch Menu

March 4th, 11th, 12th, 18th, 19th, 25th, 26th and April 1st, 2nd 2020

To begin



Tomato and Basil Soup


Classic Prawn Cocktail

To Follow


Baked Bangers with Caramelised Sriracha Onions, Butter bean Stew, Creamed Potato 


Beer Battered Haddock, Chips, Mushy Peas and Tartare Sauce


Aubergine Parmigiana 

To Finish


Pear and Frangipane Tart with Chantilly Cream


Creme caramel 

Served with Fresh Baked Bread

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