WARMING CARROT AND CORIANDER SOUP (VE)
Served with a ciabatta roll

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

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

ASPARAGUS IN PARMA HAM
Spears of asparagus wrapped in Parma ham and served with creamy hollandaise sauce and a free range sliced hard boiled egg to garnish

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

8oz PRIME RUMP STEAK
Our new Bistro rump steak. Served with chips, garden peas and a jug of peppercorn sauce

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

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

SALMON NIÇOISE SALAD (†)
A warm salad of new potatoes, tomato, green beans, onion, olives, basil leaves, free range hard boiled egg with a light vinaigrette topped with grilled salmon

CHOCOLATE CARAMEL FUDGE CAKE
Layers of decadent chocolate brownie, salted caramel and chocolate fudge, coated in chocolate fudge icing, topped with brownie bits and salted caramel sauce with Jude’s vanilla ice cream

LOTUS™ BISCOFF CHEESECAKE (VE)
Lotus Bakeries’ world-famous caramelised biscuit base, topped with baked mousse and a crumbled Biscoff sprinkle, served with Jude’s vanilla ice cream

STICKY TOFFEE PUDDING
With a rich date and black treacle sponge, West Country butter toffee sauce and creamy custard

LEMON TART
Tangy lemon in a shortcrust pastry case, accompanied by mixed fruit, served with Jude’s vanilla ice cream