Dates for your Diary

Sunday 11th July - Mens Club Championship, followed by Hog Roast

Sunday 18th July - Sunday Roast

Saturday 24th July - Steak Night

Sunday 1st August - Sunday Roast

Saturday 7th August - Captains Drive In, followed by American Theme Night

Sunday 15th August - Sunday Roast

Friday 20th August - Breakfast Golf

Sunday 29th August - Sunday Roast


Sunday Roast

18th July Menu


Garlic Field Mushrooms
baked in a stilton crust served with dressed mixed leaves and a balsamic glaze
Lemon and Chilli King Prawns
fresh king prawns sautéed in chilli butter finished with lemon and herbs served on a toasted sour dough bread
BBQ Chicken Goujons
tender strips of chicken breast pan seared in a sweet BBQ marinated served on a bed of mixed salad leaves 

Main Courses
Traditional Sunday Roast
choice of Beef or Gammon served with rosemary roast potatoes, homemade yorkshire pudding, fresh vegetables and creamy cauliflower cheese
Roasted Seabass Fillet
Served on a bed of chargrilled mediterranean vegetables drizzled with a garlic and basil oil
Classic Chicken Kiev
fresh chicken breast stuffed with a garlic butter served chunky chips, dressed mixed salad and a creamy cauliflower cheese
Three Bean Chilli
spicy mixed bean and tomato chilli served with rice and topped with sour cream and nachos

Warm Belgian Waffle
served with salted caramel ice cream and toffee sauce
White Chocolate Cream Brulee
served with fresh raspberries and wafer biscuit
Fresh Local Strawberries
served with a choice of fresh cream or vanilla ice cream 

1 Course £8.95
2 Course £13.95
3 Course £18.95 
Children's Roast £4.95

Steak Night

Saturday 24th July

The Cuts

6oz Fillet Steak
the most tender and a long standing favourite cut from the tenderloin. It's often dreamed of the most prized and luxurious of steaks. £18.50

8oz Riyebe
often championed as the most succulent and flavoursome of steaks. Cut from the forerib it's a particularly tender cut with a central eye of fat and plenty of marbling giving it lots of rich meaty flavour £16.50

8oz Sirlion
sirloin is versatile and popular, cut rom the rear of the loin. A well worked muscle making it less tender than ribeye or fillet however with a good amount of marbling can prove to be both tender and tasty £16.50

10oz Rump
rump steak is lean with little fat which can make it less tender than others. The cut across the whole primal, yields a cross section of muscles resulting in varying degrees of tenderness across the meat £15.50

All steaks are served with grilled tomato, sautéed mushrooms, beer battered onion rings, chunky chips and a fresh watercress garnish

Choices of Sauces £1.00 extra
Creamy Peppercorn, Steak Diane, Red Wine, Mushroom or Stilton

Course Status
Currently open
14.07.2021 09:45
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Green Fee's and Societies welcome. Please book through the office. The office opening times are 9am-12noon Monday to Friday.

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