Restaurant Menu

Starters:

Barnaby Rudge’s Soup Of The Day
Wholesome soup of the day served with crusty bread and butter.

Dolly Varden’s Breaded Brie and Camembert
Breaded brie and camembert parcels served with gooseberry coulis 

Miss. Migg’s Smoked Salmon and Prawn Medley
A medley of smoked salmon and prawns with Marie rose sauce

Joe Willet’s Duck and Orange Pate
Succulent duck and orange smooth pate, served with hot buttered toast 

Betsy Trotwood’s Breaded Garlic Mushrooms
Crispy mushrooms sauteed in garlic and coated in breadcrumbs served with a blue cheese dressing  

Little Nell’s Filo Prawns

Filo pastry prawns with Barbecue sauce.  Served with crusty bread and butter

Grills:

Traddle’s 10oz Half Moon Gammon Steak
Grilled gammon steak served with a savoury cream based sauce with sliced mushrooms, bacon lardons and whole green peppercorns, finished with brandy.

Smike's 12oz Ribeye Steak

Mr. Pickwick’s 8oz Sirloin Steak

Dick Swiveller’s 16oz T Bone Steak

All of our steaks are grilled to your liking and served with mushrooms, tomato, onion rings, and choice of potatoes, salad or seasonal vegetables.

Why not add a sauce?
Choose from Pepper, Diane or Port and Shallot

Mains:

Fagin’s Wild Boar Sausages
Served in a giant Yorkshire pudding with bubble and squeak and onion gravy

Sam Weller’s Loin of Pork

Grilled pork loin smothered in a cider sauce and topped with caramelised apple

Mrs. Bardell’s Supreme of Chicken
Supreme of chicken stuffed with apricot, brandy and herbs wrapped in streaky bacon, drizzled with red wine sauce

Oliver Twist’s Rabbit Pie
Tender diced rabbit with mixed vegetables and stuffing balls encased in puff pastry.

Tommy Traddles’ Lamb Shank
Braised lamb shank in a rosemary and red wine sauce

Bill Syke’s Root Vegetable, Cranberry and Goats Cheese Nut Roast
A mildly spiced roast of mixed vegetables with cranberries and mixed nuts infused with garlic and ginger, topped with French Goats cheese

Tracy Tupman’s Spinach & Mushroom Lasagne
Mushrooms in a tomato and herb sauce with fresh spinach, layered with pasta sheets and topped with a rich cheese sauce, served with salad and garlic bread

All dishes served with a choice of potatoes and salad or seasonal vegetables unless stated.

Desserts:

Mr. Crummles’ Apricot, Apple & Stem Ginger Crumble
Served piping hot with your choice of topping

Rachel Weller’s Sticky Toffee and Hazelnut Meringue

A crisp meringue base filled with sticky toffee and topped with hazelnut creme

Madame De Farge’s Bailey's Cheesecake
A bicuit base topped with Bailey's cheesecake covered with chocolate powder

Susan Nipper’s Banoffee Pie
A digestive biscuit base layered with sliced bananas and toffee sauce, topped with a smooth rich cream decorated with chocolate shavings and a scattering of cocoa powder

Charles Dickens’ Ice Cream
Made from rich Jersey milk. Choose from chocolate, strawberry or vanilla

Mrs. Squeers’ Cheeseboard
A selection of mature cheeses, served with Branston pickle, biscuit selection and grapes and celery