Below is the current sample menu, our chef's change our menu on a regular daily basis so dishes are likely to change.
SAMPLE MENU

TO START

TODAY’S APERITIF

Monkey Jam Sour– 8.00

Monkey Shoulder whiskey, lemon juice, strawberry jam, orange bitters & soda

 

TO START

Roasted Garlic & Tomato Soup – 6.50

Truffle oil & artisan bread

Gin & Beetroot Cured Salmon – 7.50

Caper berries, lemon crème fraiche, artisan bread & mixed leaf salad

 Pan Seared Scallops ­– 8.00

Mint pea purée, black pudding & pancetta

 Sun Blushed Tomato & Goats Cheese Tartlet - 7.00

Pesto, house dressed leaf salad & balsamic glaze

Pan Seared Pigeon Breast – 7.50

Spinach, wild mushroom & pea purée

Fresh Fish Slate – 9.00 (Sharer – 17.00)

A selection of fresh fish, lemon crème fraiche, caper berries & artisan bread

Charcuterie Board – 9.00 (Sharer – 17.00)

Oak smoked chorizo, salami & serrano ham with real ale chutney, apple purée,

cornichons, marinated olives & artisan bread

 

THE MAIN COURSE

 Pan Seared Duck Breast – 20.00

Pink apple fir potatoes, tender stem broccoli & red wine jus 

 Grilled Skate Wing 19.00

Sautéed potatoes, wilted spinach, salsa verde & house dressed salad 

 Smoked Chicken & Binham Blue Cheese Caesar Salad – 14.50

Crispy little gem lettuce, cherry tomatoes, Caesar dressing & parmesan crisp

Chicken & Chorizo Tagliatelle – 15.50

Spinach, cream of white wine sauce & aged parmesan

Pan Seared Calves Liver – 15.00

Champ mash potato, crispy pancetta, roasted baby carrots & red wine jus

28 Day Aged Sirloin Steak – 23.00

Beef dripping chips wild mushrooms & cherry tomatoes

add pan seared scallops in paprika butter for 6.50

Wild Mushroom Risotto – 15.50

Tender stem broccoli, spinach, garden pea & Binham blue cheese