Blade of beef served with a horseradish mash and Yorkshire pudding finished with a thyme sauce

Slow cooked shank of lamb served on a bed of minted mash and peas with a rosemary sauce (1.25 supplement)

Roast turkey with traditional trimmings including bacon roll, stuffing and cranberry sauce

Warm Berkswell cheese, leek and asparagus tart served with a mixed salad finished with a provencale sauce

Half a duck with the leg braised and the breast pan-fried served with apricots and chestnuts finished in a port sauce (3.25 supplement)

Salmon served with prawns and diced tomato finished in a parsley cream sauce