To Begin

Homemade Soup of the Day,
With a warm crusty Bread Roll    3.95

The Royal Oak’s Prawn Cocktail,
North Atlantic fresh Water Prawns with strips of Little Gem Lettuce
And our very own Marie Rose Sauce     4.25

Pan Seared Medley of King Prawns and Queen Scallops,
With a Lemon and Dill Scented Cream Sauce
Topped with a Parmesan Crumb     6.95

Pan Fried Smoked Salmon and Spring Onion Fishcakes,
With a Salad of Fresh Leaves,
 Dressed with a Lemon Scented Olive Oil     4.95

Duck and Port Terrine,
With fresh Salad Leaves
And a Chilled Cumberland and Port Sauce     4.95

Button Mushrooms in a Creamy Wensleydale Cheese Sauce
Topped with Mature Cheddar Cheese      4.95

To Follow

Pan fried Breast of Guinea Fowl,
Stuffed with a Chicken and Orange Farce
Drizzled with a Red Wine and Redcurrant Sauce     9.95    

Homemade Beef Lasagne,
Topped with Mature Cheddar Cheese,
Accompanied with Homemade Chunky Chips    7.95

Braised Beef Briskett Joint,
In a Mushroom and Red Wine Sauce      8.95

Griddled Local Rump Steak,
With Traditional Garnish
( Mushrooms, Tomato and lightly Deep Fried Onion Rings )    12.95

Chicken and Mushroom Pie,
Topped with a Puff Pastry Topping    8.95

Pan fried Medallions of Pork Tenderloin,
With a Blue Stilton, White Wine and Cream Sauce      9.75

Sliced Oven Roasted Outdoor Reared Belly Pork,
With a fresh Sage and Cider Cream Sauce     8.95

The Royal Oak’s Fish, Chips and Mushy Peas,
Gently Deep Fried Fish in a light crispy Beer Batter
With Chunky Chips and Homemade Mushy Peas    8.95

Oven Baked Cod Loin, Wrapped in Parma Ham,
With a Rustic Tomato and White Wine Sauce    9.95

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