STARTERS

Soup of the day served with a warm roll and butter

Pan Fried Salmon serve with Black Pudding and deep fried Calamari

Braised Rabbit with Cider, Onions and Rosemary cream sauce

Goats Cheese, Black Olive and Sun blushed Tomato Tartlet served on a Red Onion Salad drizzled with a Balsamic Syrup

Gamba Prawns in Garlic and Chilli served on Spring Onion and Tarragon Risotto

Terrine of Yorkshire Gammon with fried Duck Eggs and spiced Pineapple Pickle

MAINS

Monros Homemade Hot Pot of tender Lamb, Root Vegetables and gratinated Potatoes

Pan fried Calves Liver with Roasted Tomatoes, Onions and Mushrooms, served with Black Pudding Mash and finished with a Red Wine Jus

Shallow fried Camembert Cheese served with Red Onion and Apricot Chutney and Chateaux Potatoes

Steamed Coley Fillet sat on fresh Autumn Greens with Crayfish Tails and a Mornay Sauce

Posh Fish and Chips with Mushy Peas, Chunky Chips and a homemade Tartare Sauce

Roast Garlic and Spinach Risotto served with Goats Cheese and Rocket Salad

Braised Pork Shoulder on a Tomato, Chorizo and Lentil Cassoulet with Roast Pumpkin