Half Honey Roast Duckling,

Served crisp and boneless in a sumptuous orange and grand marnier sauce.

£16.75

Baked Pork Tender Loin,

Wrapped in bacon, Placed on a carrot and parsnip puree topped with a delightful apple and maple gravy.

£15.50

Roast Saddle of Lamb,

Carved and served in a well balanced wholegrain mustard, mint and madeira sauce garnished with creamed spinach.

£16.95

Rack of Best Dales Lamb,
Served in a rich redcurrant and Rosemary sauce enhanced with Madeira.

£16.95

Veal Escalope’s,

Sautéed in butter topped with tomato and avocado, glazed with a mild cheddar and gruyere cheese.

£15.50

Prime Scotch Fillet,

Probably the best beef in the world, cooked to your liking, placed on a green peppercorn, shallots and cream sauce infused with whisky.

£17.50

Traditional Steak Diane,

A large thin prime Fillet of beef sautéed in butter and finished in a ravishing mushroom, onion, mustard, Worcestershire, brandy and cream sauce.

£16.50

Best Scotch Sirloin Steak,

Full of flavour, cooked to your liking, topped with a delightful mushroom, shallots and port wine sauce.

£16.50

Venison,

Saddle of venison, well matured, marinated and served with a cinnamon black cherry sauce.

£15.50

Supreme of Fresh Chicken,

Layered with mango and prawns served with a scrumptious lemon and cheese fondue glazed.

£14.75

A selection of fresh vegetables and potatoes are included with all main courses