A la Carte Menu

Starters

Yorkshire pudding with horseradish & caramelised Onion gravy

*Served traditionally as a starter before the meat course* 

Whitby pudding

Yorkshire pudding stuffed with best prawns in tarragon, diced pepper & paprika cream sauce

Open capped mushrooms (v)

Stuffed with a mushroom pâté & topped with cream cheese and grilled. House speciality!

McKean Glasgow Haggis

Fried in whisky butter on a “neeps & tatties” cake Whisky to finish

Black pudding on an English Mustard Cream

From the same butcher as our haggis. Grilled with spiced apple slice

Roasted goats cheese with red onion marmalade (v)

Served on dressed seasonal salad

Irish Donegal Mussels. Cooked in garlic white wine & cream

(also available as a main course £10.95)

Browns home-made Lincolnshire Haslet

Spiced pork speciality served with ‘house’ bramley apple jelly

Whisky and mushroom pâté (v)

With herb mayonnaise and leaves 

Chicken liver parfait

Served with red onion marmalade and oatcakes

Smoked salmon and crab rolls

Slices of smoked salmon with a cream cheese and crab mousse

Browns mixed prawn cocktail

North Atlantic prawns in traditional marie rose sauce with marinated king prawns

Baskets of bread & butter are served with all starters

Extra bread & butter is available 45p per head

*All leaves are dressed with a house chive dressing*

ALL DISHES INCLUDE VEGETABLES & POTATOES

Irish Murphy’s stout and beef pie

Tender pieces of Lincoln Red Beef with root vegetables in an Irish stout gravy. Puff pastry lid

Local wild rabbit pie

Casseroled in cider with leeks and herbs, flavoured with English Elderflower and cream. Puff pastry lid

Steak & Kidney Pie

Simply our favourite - includes mushrooms. Short crust lid

Lamb Pie

Farmed around Lincoln we use tender lamb with rosemary & redcurrant. Puff pastry lid

Great British Cheese Pie (V)

A range of quality hard and soft cheeses with broccoli florets in a good cheese sauce. Puff pastry lid

Fisherman's pie

Tender chunks of fresh fish bound in a cream parsley & vegetable sauce, topped with creamed potatoes

Game Pie

Delicious dish of assorted game, Madeira, thyme and orange all under a puff pastry lid

Cumberland sausage with caramelised onion gravy

Served on creamed potato

Chicken breast slices

Pan cooked with smoked bacon, wine, lemon, banana, creamed & reduced

Duck Breast (10oz)

Served with a port and plum sauce

Tenderloin of pork with local honey

Pan fried with honey a splash of cream and caramelised apple

Braised Shank of Lamb

Braised with honey & garlic served on parmesan mash with cooking liquor

£14.95

Barnsley Chop  (10oz)

Double loin chop served on sautéed potatoes with caramelised onions & a redcurrant sauce

Steaks

ALL DISHES INCLUDE VEGETABLES & POTATOES

Fillet of Lincoln Red Beef

Rare breed cattle from local farms. Stuffed steak with local ‘Poachers’ award winning cheese.

Rolled in lemon pepper and served in its own juices

Fillet of Beef Wellington

Topped with mushroom pâté, smoked pancetta & puff pastry. Served with a rich red wine gravy

Fillet of Lincoln Red Beef

with Blue Cheese

Sirloin Steak

(10oz) with Lincoln Blue Cheese

*Fresh Peppercorn Sauce* can be served with either  £2.25

Vegetarian

Roast Chestnut Wellington (v)

Chestnuts, with mixed vegetables and herbs bound with chestnut Puree and baked. Served on a sweet red pepper and tomato coulis

Oven Baked Stuffed Bell Pepper (v)

Filled with wild and basmati rice, chestnut mushrooms, red onion goats cheese and tarragon.

Mixed Vegetable Pie (v)

Fresh vegetables in a rich basil and tomato sauce puff pastry lid

Please Note:

All weights are approximate prior to cooking

Some dishes may contain traces of nuts

Fish may contain small bones

Potatoes and vegetables are included in ALL dishes.

EXTRA vegetables will be charged at £ 2.50 per portion

(v) = Vegetarian

Special dietary requirements can be catered for. Please speak to a member of staff

We have a excellent choice of wines

All prices include VAT