Button Mushrooms Cooked in White wine, garlic, onion, tomato and tarragon finished with cream glazed with cheese served with garlic bread.

Peach halves filled with cream cheese topped with smoked salmon and prawns served on a bed of mixed lettuce with lemon dressing brown bread and butter.

Griddled black pudding dressed on wholegrain mustard, mash veiled with Cumberland sauce.

Homemade Pate served on a bed of mixed lettuce with homemade chutney and Melba toast.

Full Monty of sausage, bacon, and mushroom and tomato sautéed served on a crisp salad topped with a fried egg and croutons.

Freshly made soup with crisp rolls and butter.

Prawn cocktail dressed on a bed of mixed lettuce with Marie-rose sauce and brown bread and butter.

Brie cheese griddled in bacon served on a bed of leaves veiled with Cumberland sauce.

Mains

Yorkshire beef fillet baked in wholegrain mustard served on a port wine reduction with seared queen scallops.

Yorkshire beef fillet layered with black pudding served with wholegrain mash veiled with a claret sauce.

Fillet of Yorkshire beef Wellington with home-made pate baked in puff pastry served on a rich mushroom and Madeira sauce.

Medallions of pork fillet with prunes wrapped in bacon served on apple mash with a rich piquant sauce.

Supreme of chicken baked in garlic butter served on a croute of chicken liver pate with orange piquant sauce.

Supreme of chicken cooked in butter on a confit of local sausage, red onion, and potato and spiced with Lea and Perrins sauce.

Lamb shank braised in red wine with root vegetables, redcurrant jelly and honey served on minted mash.

King scallops thermidor with cognac English mustard and cream liaison glazed with fresh parmesan cheese and braised rice.

Escallope of beef fillet baked wrapped in bacon, glazed with stilton cheese served on a Madeira and mushroom sauce with fresh vegetables and potatoes.

Fillet of beef stroganoff with paprika, brandy, cream and fresh lime served with braised rice.

Locally smoked haddock poached in milk with tomato onion and mushroom served with fresh vegetables and potatoes.

Whitby cod cooked in lemon butter served on parsley mash with prawn Mornay sauce.

Steaks

Fillet steak.

Sirloin griddled

Served with; tomato, onion and mushroom chutney, French fried onions.

Studded with black pepper, cream brandy sauce.

Topped with stilton cheese celery chips port wine jus.

All with an array of fresh vegetables, new potatoes or salad or chipped potatoes.

Fish

King scallops and monkfish simmered in white wine with tomato and prawn s served on smoked haddock mash glazed with fresh parmesan.

Bombay, monkfish with mixed peppers, onions, and tomato spiced and served with almond and raisin rice.

Halibut fillet cooked in lime butter served on a tomato and tarragon mash veiled with brandy and crayfish butter cream sauce.

Monkfish griddled wrapped in bacon, served on a compot of mixed capsicum tomato, red onion and potato drizzled with chilli and garlic olive oil.

Escallope of fresh Salmon griddled in lime butter served on a caeser salad with fresh asparagus and new potatoes.