Dry cured ham platter to share—10.00


Fresh spinach and parsnip soup — 5.00
Calves’ kidneys and black pudding with chilli and basmati rice — 8.00
Mediterranean fish soup with cheese, garlic mayo and croutons — 7.00
Roasted goat’s cheese in filo pastry, beetroot salad with a balsamic drizzle — 8.00
Black tiger prawns in tempura, spicy soy sauce and a mixed leaf salad— 8.50
Crispy duck salad, spring onions, cucumber and ginger soy vinaigrette — 8.50


John’s beef and Mister Chubb’s casserole, peas and creamy mashed potatoes — 16.50
Grilled marinated chicken breast, lemon coriander sauce with homemade tagliatelle —17.50
Gressingham duck breast, wild mushroom sauce, triple cooked chips — 19.00
Selection of Cornish fish, saffron sauce, lemon rice and wilted spinach — 18.50
Oxtail in puff pastry, red wine gravy and mashed potatoes — 18.00
Fresh mussels marinière with chips and salad— 16.50

(if not stated above, all mains will be served with seasonal vegetables)


Caramelised pineapple carpaccio with passion fruit and mango sorbet — 7.50
Homemade treacle sponge, warm custard and vanilla ice cream — 7.50
Traditional vanilla crème brulée — 7.50
Frozen nougat ice cream with raspberry coulis —7.50
Chocolate delice, crème anglaise and espresso ice cream —7.50
Panaché of homemade sorbets — 7.50
Selection of farmhouse cheeses —8.00

Please ask a member of staff if you have any special dietary requirements.

Please be aware that this is a sample menu and it does evolve daily.