Button mushrooms in a creamy cheddar & spinach sauce, served with toasted artisan breads.

Cooked in garlic butter and served with toasted ciabatta.

Sticky chilli-hoisin glazed chicken & duck wings served with buttermilk ranch dressing and dressed slaw.

Served with parmentier potatoes, Champagne Thermidor sauce, tempura samphire and fresh tomato salsa (£2 supplement)

Served with dauphinoise potatoes, parsnip purée, glazed roasted roots, tenderstem broccoli and rich Bordelaise sauce.

Served with crushed baby potatoes, roasted vegetable tartare, sugar snap peas, samphire and a tarragon infused hollandaise.

Served with braised red cabbage purée, glazed roasted roots, grilled tenderstem broccoli, sugar snap peas and a pesto velouté.

Taken from the centre of the rump to combine great tenderness with full flavour, recommended medium.

A delicate flavour balanced with a firmer texture, recommended medium rare (£1 supplement).

Bursting with flavour and almost as tender as fillet, recommended medium (£4 supplement)

The most tender steak regarded by many as the premium cut and recommended rare (£7 supplement)

Served warm with pistachio ice cream, rich Belgian chocolate sauce and a dark chocolate & pistachio shard.

Served on a buttery biscuit base, with strawberry & prosecco sorbet, fresh berries, and rhubarb & rose curd.

A classic dessert served with a rich salted butterscotch sauce and vanilla bean ice cream.

A refreshing strawberry & prosecco sorbet served with raspberry & white chocolate meringue, rhubarb & rose curd and fresh berries.