Menu

Menu

Starters

  • Chef’s soup of the day, served with a crusty roll and butter. (Usually vegetarian)
  • Black Pudding with grilled tomato tower, topped with melted cheese and served with apple sauce and salad garnish.

Mains

  • Local lamb chops with Garnish
  • Chef’s steak and Guinness pie with onion gravy.
  • Home cooked ham with free range egg.
  • Local award winning sausages, mash in a giant Yorkshire pudding with onion gravy
  • Hand cut local Gammon, with pineapple or free range egg.
  • Beer battered Haddock, made with our own Litton Ale.
  • Breaded Scampi

Vegetarian Mains

  • Chef’s veggie tart topped with cheddar cheese. (V)
  • Mushroom Stroganoff – Mushrooms in a creamy white wine and paprika sauce. (V)
  • Spanish Omelette - Made with peppers, mushrooms and tomatoes. (V)

All the above are served with a choice of potatoes (including hand cut chips), rice, a selection of the chefs seasonal vegetables or salad.

Desserts

  • Chefs home baked Jam Roly Poly.
  • Homemade bread and butter pudding.
  • Chef’s apple crumble.

All of the above are served with a choice of custard, cream or ice cream.

Support by the Chef’s Specials Board with daily changing dishes.

Example Specials Menu

Starters

  • Portobello mushrooms stuffed with a selection of cheeses such as Stilton and Brie served with cranberry sauce and salad garnish. (V)
  • Mozzarella tomato and fresh basil salad with a balsamic dressing. (V)

Mains

  • Beef Bourguignon with prime cuts of steak casseroled in red wine with shallots.
  • Steak Stroganoff - Prime steak and mushrooms in a creamy white sauce with paprika.
  • Beef Wellington - Fillet of Beef spread with pate and wrapped in short crust pastry with a red wine jus.
  • Coq au Vin - Chicken casseroled in red wine with button mushrooms and baby onions.
  • Chicken Breast: Pan fried with a creamy white wine and Stilton sauce.
  • Neapolitan stuffed peppers filled with rice, capers, olives, pine nuts and basil, topped with a tomato sauce and melted cheese. (V)
  • Chump Chop - Braised Lamb chops, layered with onions and potatoes.
  • Vegetable Moussaka - A layer of aubergine with a rich tomato sauce. (V)
  • Locally sourced Rainbow Trout, pan-fried in lemon butter and toasted almonds.
  • Fresh game in season.

All the above are served with a choice of potatoes (including hand cut chips), rice, a selection of the chefs seasonal vegetables or salad.