HAM HOCK AND PEA TERRINE
Ham hock, peas, honey and mustard terrine, with golden beetroot piccalilli and toasted sourdough

STILTON AND GARLIC MUSHROOMS (V)
Pan-fried button mushrooms in a creamy stilton and garlic sauce, served with toasted sourdough

CRISPY KING PRAWNS (†)
King prawns marinated in a blend of South Asian spices, covered in spicy breadcrumbs with a tandoori mayonnaise 

CARROT AND CORIANDER SOUP (V)
Served with sourdough Vegan option available, please ask

LAMB SHANK
Lamb shank with mint and rosemary. Served with dauphinoise potato, green beans, carrots, and minted gravy

SMOTHERED CHICKEN
Grilled chicken breast smothered with a creamy leek sauce topped with crispy bacon pieces, buttery mashed potato, carrots and red cabbage

SALMON NIÇOISE SALAD
A warm salad of new potatoes, tomato, green beans, onion, olives, basil leaves, hard boiled egg with a lightvinaigrette topped with grilled salmon.

SUNDAY ROAST (SUNDAY ONLY)
Your choice of meat or our nut roast, served with all the trimmings, roast and buttery mashed potato, Yorkshire puddings, seasonal vegetables and a rich gravy

VEGAN ‘MEAT’ BALLS (VE)
Plant-based ‘meat’ balls in a tasty tomato and chilli sauce, on a bed of penne pasta, topped with peppery rocket leaves

CHOCOLATE CARAMEL FUDGE CAKE
Layers of dedicant chocolate brownie, salted caramel and chocolate fudge, coated in chocolate fudge icing, topped with brownie bits and salted caramel sauce with a scoop of vanilla ice cream

EASTER PUDDING
A rich date and black treacle sponge, West Country butter and toffee sauce with creamy custard and a hidden surprise

LOTUS™ BISCOFF CHEESECAKE (VE)
Caramelised biscuit base, topped with baked mousse and a crumbled Biscoff sprinkle, served with vanilla ice cream

LEMON TART
Tangy lemon in ashortcrustpastry case, with vanilla ice cream and mixed fruits