First Course
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| Warm Duck Salad with Orange and Honey Dressing | £ 5.25 |
| Ham, Pear and Pecorino Salad | £ 4.75 |
| Brioche with Wild Mushrooms in a Cream and Cognac Sauce | £ 4.75 |
| Bacon, Avocado and Goats Cheese Salad with Dijon Dressing | £ 4.50 |
| Smoked Trout and Salmon Timbale | £ 4.75 |
| Maple Roasted Squash and Carrot Soup | £ 4.20 |
| Brie Wrapped in Filo Pastry Deep Fried served with a Blackcurrant Coulis | £ 4.50 |
| Duck Liver Pate with Cumberland Sauce | £ 4.65 |
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Main Course
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| Guinea Fowl Breast Stuffed with Cranberries and Almonds and served with a Gran Marnier Sauce | £13.75 |
| Boiled Ham with Peach and Mustard Sauce | £13.75 |
| Braised Lamb Shank in Red Wine and Rosemary | £16.00 |
| Sirloin of Beef roasted on a Oak Plank with a Mushroom and Madeira Sauce | £17.00 |
| Roast Rack of Pork with Caramalised Pears and Perry Sauce | £13.75 |
| Pan Fried Duck Breast served with a Bramble Sauce | £16.50 |
| Roast Cod with Winter Vegetables and Sage | £15.50 |
| Filo Strudel filled with Leeks and Mushrooms | £11.50 |
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Desserts
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| Blackcurrant Crème Brule | £ 4.75 |
| Steamed Syrup Sponge and Custard | £ 4.75 |
| Profiteroles with Hot Chocolate Sauce | £ 4.75 |
| Warm Winter Fruit Salad with Ice Cream | £ 4.75 |
| Pear Tart with a Marsala Sabayon | £ 4.75 |
| Chocolate and Chestnut Roulade | £ 4.75 |
| Roly Poly Pudding with Fresh Blueberries | £ 4.75 |
| Pecan Pie | £ 4.75 |
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| Coffee and Mints | £ 1.95 |
