Smoked Haddock Fishcake, lemon yoghurt, fennel salad £7.75
Blue Cheese Cheesecake, port poached pear, port reduction £7.95 v gf
Mixed Marinated Olives, fresh artisan bread with oil and balsamic glaze £5.25 v
Soup of the Day, fresh chunky bread £5.50 gf*
Breaded Whitebait with homemade tartare £7.00
Chicken Liver Pate, red onion marmalade, toast £7.85 gf*
Fish Board. (to share or enjoy as a main) Whole king prawns, smoked salmon, breaded mackerel goujons, calamari, breaded prawns, smoked mackerel pate, artisan bread £16.75
The Main Event
Rich Beef Bourguignon, sweet potato and parsnip mash, fresh vegetables £16.25 gf
Wild Mushroom Risotto, truffle oil, parmesan £14.65 v gf
Succulent Chicken Breast stuffed with Avocado and Garlic Puree, Boulangère potatoes, trio of buttered green beans, guacamole paste £15.75 gf
Crispy Beer Battered Haddock, chunky chips, mushy peas. £14.50
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!
‘Barry the Butchers’ Aged Sirloin Steak, chimichurri, garlic creamed potato, watercress
(or simply have Steak and Chips) £22.75 gf
Chickpea and Butternut Squash Tagine, toasted almond and sultana couscous £14.95 v gf*
‘D’ Cut Gammon Steak, fresh pineapple, free range egg, chunky chips. £13.85 gf
Pan Roast Rump of Lamb, dauphinoise potato, tenderstem broccoli, thyme jus £21.45 gf
(yes, if you must!)
‘Fruit de Mer’ Linguine in a rich Mediterranean sauce, parmesan £15.45
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.