Main Courses

Local Pan Seared Venison Steak with Braised Red Cabbage, Mini Cottage Pie and Sherry Reduction

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Brisket of Aberdeen Beef Wellington with Buttery Mash and Ale Gravy

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Yorkshire Pheasant Cooked Two Ways (Pan Fried Breast, Apple and Sage Sausage) with Artichoke and Parsnip Puree, Black Forest Crisp and Red Wine Sauce

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Braised Gibbon Hill Lamb Shank with Chorizo and Cannellini Bean Stew

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Slow Roasted Belly Pork with Black Pudding Crust, Mustard Layered Potatoes, Pear Confit and Cider Gravy

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Pan Fried Norfolk Chicken Breast with Wild Mushroom and Tarragon Cream, Sage Fondant Potato and Buttered Spinach

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Corn Fed Chicken Breast stuffed with Smoked Goats Cheese with Ratatouille

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Gibbon Hill Lamb Rump with Home Made Lamb, Rosemary and Red Wine Sausage, Bubble and Squeak and Red Currant Gravy

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Lemon and Herb Crumbed Sea Bass Fillet with Pea Puree, Proper Chips and Tartar Sauce

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Home Smoked Cod Steak with Sun Dried Tomato, Spring Onion, Spinach and Parmesan Risotto

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Stilton, Field Mushroom, Leek and Pea Creamed Gnocchi

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Baby Roasted Butternut Squash filled with Sun Dried Tomato, Spring Onion, Spinach and Parmesan Risotto

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GIBBON HILL FARM STEAKS

10oz Fillet (£8.50sup)

10oz Sirloin (3.95sup)

10oz Rib Eye (£3.50sup)

Served with one of the following, Peppercorn Sauce, Wild Mushroom and Roasted Garlic Sauce, Stilton and Chive Sauce, Bearnaise Sauce or Garnish, all served with Proper Chips

10oz Fillet Steak Surf and Turf Grilled King Prawns with 

Cream Pesto Sauce, with Buttered Spinach and Proper Chips (£11.95 sup)