A selection of cured meats, salad, humous, olives, bread and oil with balsamic. This beautiful colourful starter has a rustic rosemary focaccia to complete that Mediterranean taste.
Cowboys hearty beef and bean stew spooned into a bread bowl. This variation of our usual steak pie was another popular choice on that evening. I don’t think anyone managed to eat the whole bread bowl!!
This is one of the new range of dessert options for our Sunday roast menu. We felt that most people would want something lighter to have for dessert after eating one of our huge roasts. This dessert is bursting with healthy berries in an elderflower jelly which has a rosy sparkling diamond clarity to it. With a small serving of Cornish ice cream it’s a light treat to finish a lovely Sunday roast.
Slow roasted coconut infused salmon on crushed new potatoes with red pesto. This colourful flavour packed dish was a favourite on Ranchers Night.
Bubble and Squeak is a starter often on our Specials. Because of it’s popularity it will soon be joining our regular menu. Served in a mini frying pan with brown sauce and rustic focaccia. How can anyone resist?
Pork spare ribs glazed with homemade barbeque sauce ‘almost a challenge!’. If you got through the melt in the mouth pork smothered in chefs own special tangy sauce then you had little room for dessert. Because of it’s high demand on ‘Ranchers’, you will now find it on our regular menu.
Come back summer!
It was so nice to be able to sit and eat outside. All the children loved it playing in the adjacent park, while mums and dads lazed around in the sunshine for a couple of hours relaxed and chilled.
Not every restaurant serves a T-bone steak and our theme night gave us the excuse to put it on the menu along with the buffalo chips (which really where huge). This dish was so popular we have now added it to our regular menu.