Our New Year Menu is here
Mixed Marinated Olives, fresh artisan bread board with oil and balsamic glaze £4.95 v
Tuscan Stuffed Field Mushroom, peppers, olives, feta £6.75 v gf
Chicken Liver Pate, red onion marmalade, toasted onion bread £7.75 gf*
Soup of the Day, fresh chunky bread £5.50 gf*
Breaded Whitebait with homemade tartare £7.00
Fish Board. (to share or enjoy as a main) Whole king prawns, smoked salmon, breaded mackerel goujons, calamari, breaded sprats, smoked mackerel pate, artisan bread £15.75
The Main Event
Mouth-watering, 8 hour slow roasted Lamb Henry in a Redcurrant and Rosemary Sauce, parmentier potatoes, fresh vegetables £18.50 gf Andy’s wine choice, Smart Dog Syrah.
Before asking to ruin this meal with mint sauce, please try it, the flavours do not go well together!
Pork Loin Steak in Apple and Cider Cream Sauce, mashed potato, purple sprouting £15.25 gf
Purple Sprouting, Sautéed Leek and Brie Tart, fries, dressed salad £14.00 v
‘D’ Cut Gammon Steak, fresh pineapple, free range egg, chunky chips. £13.75 gf
Spicy Chicken and Red Lentil Curry, basmati rice, poppadum £14.75
Lemony Salmon, Prawn and Samphire Tagliatelle, parmesan £16.75
Rich Bourguignon, chose from Classic Beef or Mushroom and Chestnut, served with sweet potato
and parsnip mash, fresh vegetables £15.65 gf/ £14.45 v gf
Crispy Beer Battered Haddock, chunky chips, mushy peas. £14.00
Sweet Potato and Black Bean Chilli, rice, tortilla chips. £13.50 v gf
Simply Steak and Chips, sirloin steak, chunky chips, field mushroom, half tomato, peppercorn butter £22.75 gf
Sides: Fresh Vegetables £3, Chips £3, Cheesy Chips £4, Dressed Side Salad £3.25
v= vegetarian gf= no gluten containing ingredients
gf*= with minor variation can become free of gluten containing ingredients.
Please ask a staff member if you have any allergen concerns.
All dishes are cooked to order and can take up to 30 minutes to prepare, longer during busy periods. It’s worth waiting for!
We occasionally make changes to our current menu due to seasonal produce and availability, we aim to keep this page up to date as often as possible.