3 For 2 Special offer Du Jour Menu all inclusive with wine and coffee, is now available for lunch Wednesday to Saturday and for Dinner Wednesday to Friday throughout January and February
Only £32 all inclusive of Wine and Coffee
3 Courses for the price of two for lunch or dinner.
Great value 2 Courses For just £32, 3 Courses for £38 for lunch or dinner accompanied by a glass of house wine, and a coffee or tea to finish.*
From Wednesday to Saturday 12pm – 2pm and Wednesday to Friday 6.00pm – 8pm.
Due to popular demand from new customers we are having to introduce a Promo Code for you to book with to get your free glass of wine and coffee.
When Booking select Du Jour Lunch or Dinner and you must add the Promo code to the Comments Section (below your Mobile number and email Address – available by Subscribing to our Newsletter).
Sadly due to popular demand no code no offer.
DU JOUR MENU
To Start
Crisy Haddock
Warm Tartar Sauce Parsley Emulsion
Chicken Liver Parfait
House Toast, Chutney
Twice Baked Smoked Norfolk Dapple Soufflé
Spinach, Parmesan Cream (£3 supplement)
BBQ Aubergine
Whipped Feta Spiced Nut Crumb
For Main
Steamed Slow Braised Beef Pudding
with Bubble and Squeak Red Wine Sauce
Chicken Breast
Creamy Mash Kale Light Cream Sauce
Fish Pie
Topped with Creamy Mash, Peas Petit Onion Lettuce
Fillet Medallions
Koffman Fries, Rocket Parmesan, Roasted Broccoli
(£7.50 Supplement)
For Dessert
Apple Crumble
Vanilla Ice Cream
Lemon Posset
Salted Oats Blueberry Compote
Chocolate Fondant
Salted Caramel Ice Cream (£3.5 supplement)
Selection of Cheese
Chutney, Crackers (£3 supplement)
2 Course £32.00 3 Course £38.00
The Special Offer will include a 125ml Glass of Red or White Wine of the Month
An Americano Coffee or English Breakfast Tea only*
Available Wednesday to Friday 12-2pm and 6.00pm -8pm
Saturday Lunch 12-2pm
January and February which must be pre booked.
**Maximum booking of 8 people
You must quote the January / February promo code on the booking Comments to receive your free wine and Coffee (available by Subscribing to our Newsletter).
