ALLERGY MENU

14 FOOD ALLERGENS

G – CEREALS Containing gluten: wheat such as spelt or Khorasan wheat, rye, barley and oats
D – MILK, DAIRY (including lactose)
CELERY – CELERY (including celeriac)
E – EGGS
F – FISH
M – MUSTARD
P – PEANUTS
C – CRUSTACEANS : Pawns, crabs, lobster, crayfish
MS – MOLLUSCS: mussels, whelks, oysters, snails and squid
N – NUTS: Almonds, hazelnuts, walnuts, cashews, pecan nuts, pistachio nuts, macadamia or Queensland nuts
SD – SULPHUR DIOXIDE/SULPHITES is a chemical compound used as a preservative in some foods. (10mg/kg or 10mg/L in the finished product)
L – LUPIN which includes lupin seeds and flour and can be found in types of bread, pastries and pasta.
S – SESAME
SB – SOYA BEAN

 

A La Carte Allergens

Starters

Pressed ham hock terrine, capers, tarragon, dressed rocket, homemade Piccalilli and crostini DF, M, G, CELERY, SD
Cumin and coriander chickpea cake served with cauliflower bhaji dressed with a mango and sesame purée – vegan VEGAN, GF, S, M
Baked goat’s cheese on crostini, roasted balsamic baby onions, pickled beetroot, candied walnuts, mixed salad and pesto dressing V, D, SD, N, G
Confit duck and vegetable spring roll, pickled oriental salad, honey, ginger and soy sauce dressing DF, G, E, SD, SB
Maldon salmon gravlax with horseradish crème fraiche, soused fennel and red onion salad with sourdough crisps D, F, M, SD, G
Pan fried seared king scallops with butternut squash purée and roasted chorizo GF, D, MS

Main Courses

Roasted lamb rump (served pink), marinated in rosemary, mint and garlic,
served with fondant potato, glazed root vegetables, beets, seared shallots and creamed leeks
GF, D, CELERY
Pan-fried Barbary duck breast (served pink), five spice sticky jasmine rice, charred Pak choi, roasted beets and honey and soy ginger dressing DF, GF, SD, SB
Honey-glazed pork belly with roasted garlic mash, sautéed fine beans, curly kale, salted crackling twig and Aspall cyder jus GF, D, SD
Pan-fried fillet of seabass served on crushed potatoes with roasted chorizo and spring onion. garnished with sun blushed tomato, fresh garden peas and mangetout fricassee and a lemon and parsley beurre blanc GF, F, SD, C, D
Corn-fed free-range chicken supreme wrapped in Parma ham served with duchess potatoes, roasted chantenay carrots, sage and carrot purée, finished with a red onion au lait jus GF, E, D
Whole roasted pepper filled with herb infused Mediterranean vegetables served with
lemon and thyme cous cous, sautéed spinach and finished with a spiced harissa sauce – vegan
VEGAN, GF, DF

 

16oz Chateaubriand for two to share

Sourced from our award winning local butcher,
all aged for a minimum of 28 days, please ask for more details.

Large Fillet tenderloin cooked to your liking, garnished with garlic and thyme marinated field mushrooms, sauteed green beans and roasted tomatoes served with your choice of hand cut chips or fondant potato GF, D

Blue Anchor Classics Allergens

Starters or small plates whilst you are deciding…

 

Marinated large green pitted Halkidiki olives V, DF, GF
Artisan breads served with olive oil and balsamic vinegar MAY CONTAIN ALL 14
Garlic toasted rosemary ciabatta or topped with melted cheese V, SD, D, G, E
Pork crackling twigs with Suffolk sea salt and apple sauce DF, GF
Soup of the day served with artisan bread V, G, PLEASE ASK
Classic prawn cocktail in a marie rose sauce, served with lemon and dill butter and breads CELERY, G, SD, C, E, D, SB
Salmon, cod and chorizo mini fishcakes served with citrus mayonnaise M, G, D, E, F, SD
Smoked chorizo, spring onion and chive in a tomato sauce, breads DF, G, SD, C

Main Courses

Classic fish and chips, haddock fillet deep fried in our real beer batter,
served with seasoned chips, garden peas and tartare sauce
F, SD, G, E, M
Brie, stilton and smoked cheddar tartlet with butternut squash, chive, spring onion,
caramelised red onion jam, served with a fresh light salad of beetroot, radish,
new potato, cherry tomato, peppers, onion, orange segments and house dressing
V, G, SD, M, D, E

 Steaks from the Chargrill

Sourced from our award winning local butcher,
all aged for a minimum of 28 days, please ask for more details.
8oz prime Rib-Eye Steak; served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes DF, GF, SD
8oz Sirloin Steak; served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes DF, GF, SD
Why not surf and turf your steak? Add garlic prawns GF, D, C
Add pink peppercorn or blue cheese sauce  D, SD
Add garlic and chilli butter  D
Add onion rings  V, G

Gourmet Burgers and Ribs

Aberdeen Angus gourmet beef burger served in a toasted brioche bun with house fries, burger garnish and classic burger relish E, G, M, SD, SB
Chicken breast fillet marinated in Szechuan spices served in a toasted ciabatta bun with rocket, sliced tomato and paprika seasoned fries and lime and chilli mayonnaise
E, SD, G
Add to your burger or chicken fillet ciabatta Monterey Jack Cheese V, D
Stilton V, D
Bacon DF
Onion Rings V, G
The Blue Anchor full Rack of Ribs;
slow roasted, marinated, baby back pork ribs, covered in apple and hickory smoked barbecue glaze served with house fries and salad garnish
 GF, DF, M, D, SD, G

Pasta and Salads

Rigatoni pasta in a cream and pesto sauce with goat’s cheese, spring onions, mushrooms, tomatoes, spinach and vegetarian parmesan crisp
V, G, D, SD
                                                                                    Add sliced chicken to the above dish
                                                                                    Add bacon lardons to the above dish DF
Blue Anchor salad; mixed leaf with tomato, cucumber, apple, celery, grapes,
honey glazed walnuts, thyme and quinoa all tossed in a light avocado dressing
V, E, CELERY, N
                                                                                    Add sliced chicken to the above dish
                                                                                    Add bacon lardons to the above dish DF
Braised salt beef salad with rocket, mixed leaves, tomatoes, red onions,
peppers, gherkin, capers and English mustard mayonnaise emulsion
G, M, SD, CELERY
Prawn Marie rose and smoked salmon salad; prawns bound in classic marie rose sauce with smoked salmon served on mixed leaf, cucumber, red onion, tomato and peppers
C, CELERY, G, SD, E, D, SB

Sides

House fries V
House salad V, M, SD
Tomato, onion and rocket salad V, SD
Peas V, D
Buttered steamed spinach V, D
Paprika seasoned fries V
Seasoned chips V
Onion rings V, G
Vegetables of the day V, D
Buttered new potatoes V, D
Sauteed fine beans V, D
Roasted garlic mash potato V, D

(gf) Gluten free, other dishes maybe modified please ask your server
(v) Suitable for vegetarians

Sandwiches

served with seasoned fries & salad garnish

Available Monday to Saturday from 12 noon until 5pm

Salt beef sandwich on buttered wholemeal bread with piccalilli and sliced gherkin, served with English mustard or horseradish sauce CELERY, M, G, D, E
Maldon deep smoked salmon ciabatta with cucumber and cream cheese G, F, D, E, M
Local smoked cheddar cheese ploughman’s with real ale apple chutney, pickled onion, gherkin, artisan bread and butter (v) D, G, E, M, S, D, SD
Baked goat’s cheese bruschetta with beetroot and walnuts (v) N, SD, M, E, D, G
Posh fish finger sandwich with baby gem & tartare sauce F, SD, M, G, D, E

Menu May be subject to changes and not all ingredients in recipes are clearly identified on the menu. We care for your wellbeing and customers with food allergies are asked to discuss
their needs with the duty manager who will be happy to talk to chef and advise on appropriate menu choices if required.
Gluten free dishes are listed but many others can be easily adapted, please ask your server.
www.theblueanchorfeering.co.uk – telephone: 01376 571783