New dishes on the menu of the 70-strong chain include Corned Beef Hash with Fried Egg & Parma Ham as a starter.
Added to the mains menu is Rioja Beef & Chorizo Slow Cooked Pie, with slow cooked beef in rich Rioja and Chorizo sauce, and Thai Green Chicken Curry, served with Pak Choi, green peppers and spinach in a rich Thai flavoured curry sauce with coconut cream.
Also included is Cottage Pie, with minced beef, carrot, leek, onion and red wine. It is served with seasonal vegetables.
Upsizing opportunity
In another innovation, customers will be given the opportunity to upgrade from 7oz to 9oz beef burgers.
Burgers include the Classic Burger; Smoked Mozzarella & Bacon Burger; Black & Blue Burger – a beef burger topped with mushrooms and dolcelatte blue cheese; and the pulled pork burger.
All are served in a brioche bun, with beef tomato, mayonnaise, iceberg lettuce, gherkin, a pot of tomato & jalapeno relish and chips.
Customers are also now able to upgrade chips to sweet potato fries or potato wedges.
Sunday Roasts have been given a new focus with a choice of British Topside of Beef; British free-range Pork Loin and Norfolk Turkey served with Yorkshire puddings, roast potatoes and parsnips and seasonal vegetables.
Just desserts
An addition to the dessert menu is the Irish Cream and Amaretti Cheesecake, which is swirled with rich caramel sauce and decorated with an amaretto biscuit.
Treacle Tart, meanwhile, is served warm with sticky treacle filling and custard.
Samantha Maynard, senior marketing manager for Classic Inns, said: “This exciting range of dishes will add some winter warmers and exciting additions to the menu.
“Customers now have the opportunity to upgrade their beef burger to a 9oz from a 7oz if they are feeling they want that bit extra.
“Staff at all Classic Inns venues are keen to ensure customers receive the very best in hospitality and quality food in a relaxed environment.”