Here is a sample a`la carte menu which is served Friday and Saturday between 6pm and 9.30pm. Booking by telephone  is advisable.Please do not book by e-mail!!!! To Begin Grilled Black Pudding Salad £5.50 with crispy Serrano bacon topped with a soft poached egg. Wild mushroom rissotto £5.95 with parmesan cheese shavings King Scallops and Boudin Noir £7.95 served with chilli in fused linguine Medallions of monkfish £6.95 deep fried in saffron batter with a lemon and cracked black pepper creme fraiche Classic Chicken Caesar Salad £5.95 with anchovies and parmesan shavings  Home cured Carpaccio of Yorkshire fillet steak with tomato chutney Tiger Prawns £6.95 cooked in chilli and garlic oil served on crispy seaweed Buffalo Mozzerella, tomato and red onion dressed with basil oil Entrees   Carpetbagger Fillet Steak Victoria £19.95 prime fillet steak with stilton and smoked garlic, wrapped in bacon with a scallion and Irish whiskey sauce. Holme Farmed Venison Steak Rossini £16.95 served on a toasted pate brioche with red wine, mushroom, pancetta, leek, and garlic sauce Roasted Rack of Yorkshire Lamb £17.95 with redcurrant rosemary jus. Grilled fillets of Sea-Bass £14.95 on roasted vegetables with a sweet red pepper and tomato dressing Breast of Chicken £14.95 filled with a venison and thyme mousseline, wrapped in dry cured bacon, port and blue berry sauce Alberts Surf and Turf £19.95 12oz Yorkshire sirloin steak topped with King prawns drenched in garlic butter Medallions of Pork Tenderloin £13.95 layered with mushrooms, onion and sage, glazed with beef tomato and mozzerella   Please see Blackboard for Vegetarian Options     From the Chargrill   10oz Fillet Steak £19.95 served with onion rings and mushrooms. 12oz Sirloin Steak £16.95 served with onion rings and mushrooms. Sweets   Summer berry pudding topped with creme fraiche laced with raspberry liquer   Classic lemon tart   Champagne and passion syllabub   The Victoria Mess!!! A delightful mish-mosh of crushed meringues, banana, toffee sauce, ice cream and cream   Warm chocolate fondant with girottine cherries   Chef's creme brulee........please ask for details   Sticky toffee pudding with toffee sauce and ice cream       * Please check out the blackboards for our specials*   VAT Charged at 17.5% and is included in the price Gratuities Solely at the Customer’s discretion, but are much appreciated by our staff All meals cooked to order, may we call on your patience during busy periods.