Dinner Menu

The dinner menu is served daily from 6pm to 10pm


Black pudding bon bons – £2

Quail scotch egg – £3



Local wood pigeon, pigeon lollipop, hazelnut crumble, dandelion and burdock puree, potato rosti, jus – £8

Chef’s Seasonal Soup – Homemade bread, jersey butter – £6

Goat’s Cheese and Beetroot – Goat’s cheese bon bon, beetroot, cured beetroot, flat bread crisp, beetroot jelly – £7

Scorched mackerel fillet, mackerel tartare, wasabi mayonnaise, apple, cured carrot, crispy quail’s egg – £8

Gressingham duck liver pate, blood orange, radish, brioche wafer, savoury granola – £8

Scallops, chicken leg compression, crispy chicken wing, raisin puree, pickled apple – £9

Heritage tomato salad, tenderstem broccoli, scorched peach, walnuts, houmous (VG) – £7



Plate of pork: stuffed pork tenderloin, slow cooked belly pork, braised pig cheek, crackling, mini toffee apple. apple puree – £18

Gressingham duck breast, chive croquette, swede puree, cherries, confit duck leg, jus – £20

Wild sea bass, pea puree, chervil galette potato, peas, razor clam salsa – £17

Cod, mussel and jersey butter emulsion, samphire, braised potato, balsamic caviar, fish cracker – £17

Beef and onion, blackened beef rump, braised beef, caramelised onion, chive mashed potato, shallot rings, horseradish, red wine jus – £20

Roasted sweet potato, curried vegetables, wild rice, mango puree (VG)  – £13

Braised onion, wild mushroom, poacher and truffle rarebit, baby leek (V) – £14

31 day dry aged 8oz rib eye, triple cooked chips, roasted cherry tomato, field mushroom, baby gem caesar- £23
steak sauces – peppercorn and brandy, Blue cheese and garlic & thyme butter.

Churchill farm chicken breast, fondant potato, chicken ravioli, girolle mushroom, broad beans, chicken jus – £16

Side dishes

Tenderstem broccoli, garlic & almond butter – £3.50

Chive mashed potatoes – £3.50

Handcut chips – £3.50

Truffled cream leeks – £3.50



White chocolate mousse, raspberry, white chocolate crumb, raspberry sorbet, sticky hazelnuts – £6

Rhubarb mille feuille, passion fruit creme patisserie, basil sorbet, poached rhubarb, bee pollen- £7

Pistachio cheesecake, baked pistachios, green tea jelly, clotted cream ice cream – £7

Lemon tart, meringue, lemon & lime curd, baby basil, coconut ice cream – £7

Vegan option of the day, please ask your server for today’s dessert (VG) – £6

Selection of Homemade Ice Cream and Sorbet – (£1.50 per scoop)

Cheese selection

Cheeses served with chutney, butter, Lincolnshire plum bread and crackers.
Selection of 3 cheeses for £6, 4 for £8 or sharing platter for £10

SKEGNESS BLUE made on the east coast of Lincolnshire using traditional methods and local milk directly from the cow. this cheese is a soft blue with a
delicate veining.

LITTLE LINCOLN IMP – a powerful individual, hand waxed cheddar cheese. full flavoured, but with a light texture. a strong cheese, good with chutneys and
pickles that stands up to powerful flavours.

LINCOLNSHIRE POACHER – lincolnshire poacher is an award winning handmade cheese produced on a dairy farm nestling on the eastern edge of the beautiful
lincolnshire wolds. it has a smooth texture and a strong taste. in summer, notes of pineapple, toasted nuts and grass dominate the flavour profile while
in winter the taste becomes savoury and almost meaty.

LINCOLNSHIRE POACHER RED – added colour to clearly differentiate it from our lincolnshire poacher. the colour comes from the addition of annatto to the
milk in the vat at the start of cheese making. it has a moist creamy texture with a delicate buttery flavour, with a nice clean finish that lingers on
your palate.

JUST JANE SMOKED – mature smoked cheddar wrapped in wax. the strong flavour and creamy texture makes this a fantastic cheese, which is made in aid of
the just jane lancaster restoration fund at east kirkby.

LINCOLNSHIRE DAMBUSTER – full flavoured, rich and creamy with good keeping qualities – extremely tasty. a must try, versatile cheese for all cheddar
connoisseurs. a cheese in honour of the raf617 squadron of scampton, lincolnshire.

Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES. 

(VG) – Vegan option   (V) – Vegetarian