Aperitifs and wine list available



STARTERS


Homemade crab cakes: £5.25
using only white crab meat, with lemon & chive crème fraise


Mushroom & Wensleydale bruschetta: £5.00
topped with herb-roasted Portabello mushroom,
Wensleydale cheese & spinach pesto


Pan fried partridge: £6.00
two whole partridge breasts set on a potato & leek cake,
topped with brandy cream sauce


Pear & goat’s cheese gratin: £5.50
warm red wine marinated pear and grilled goat’s cheese, drizzled with honey;
served with pickled walnuts (optional)


Homemade soup: £4.75
with warm foccacia


Grapefruit & crayfish salad: £5.75
a refreshing spring salad with chunks of pink grapefruit,
topped with crayfish tails and a light cognac Marie Rose dressing


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MAINS


Blackberry Farm 8oz fillet steak: £17.75
choice of sauce *


Calvados braised duck breast with savoy cabbage: £14.75
served on a bed of savoy cabbage (with bacon & garlic); apple & Calvados sauce *


Kudu fillet steak: £15.75
(small antelope from African plains; low fat, tender & juicy red meat,
served medium rare)
mulled wine pear, parsnip pureé & Madeira jus *


Chicken supreme stuffed with crab & mint: £13.75
creamy white wine & lemon sauce; watercress & lemon garnish *


Fish of the day: £12.75 – 15.50
we aim always to have two choices;
served with appropriate sauces and/or accompaniments *


Roasted pork fillet stuffed with Stilton & apricot: £13.75
set on buttered spinach *

Please ask for vegetarian options of the day

Potatoes of the day and fresh seasonal vegetables served with main courses marked *

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Dibleys desserts and / or cheese platter: £4.75 – £5.75

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Coffee and chocolate: £1.95

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Port, cognac, dessert wines, liqueurs and liqueur coffees are also available
Please note we are unable to guarantee all products are completely free of nuts and nut derivatives.

Gratuities
Tips for good service are left to the discretion of the customer, and are shared between all staff

Click here to book a table