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

 

STARTERS

Marinated large green pitted Halkidiki olives

Artisan breads served with olive oil and balsamic vinegar ( MAY CONTAIN ALL 14 VARIOUS )

Smoked chorizo, spring onion and chive in a tomato sauce, breads ( G, SD, C )

Pork crackling twigs with Suffolk sea salt and apple sauce

Garlic toasted rosemary ciabatta or topped with melted cheese ( SD, D, G, E )

Soup of the day served with artisan bread ( G, PLEASE ASK FOR DETAILS  )

Chicken, duck liver and madeira parfait with pear and apple chutney and melba toast (M,  SD, D, G, E )

Classic prawn cocktail in a marie rose sauce, served with a lemon and dill butter and breads
(CELERY G, SD, C, E, D, SB )

Chef’s choice of mini fishcakes with complimenting sauce (M, G, D, E, F, SD )

Breaded braised tender lamb shank bon bons  with rich mint jus ( D, E, G, SD, CELERY )

Beef tomato with quinoa, lemon and thyme, red onion, pepper and mushrooms on a bed of salad with a rocket, balsamic glaze ( SD, CELERY )

Chinese five spice and chilli pulled pork with lightly spiced coleslaw and sweet chilli mayonnaise emulsion ( SD, CELERY, D, M, E )

Maldon salmon gravlax with beetroot, Pinkster raspberry gin, dill, cucumber, watercress and roasted fennel with sour dough bread ( S, G, F )

Pan fried seared king scallops, roasted red pepper and basil purée and spring pea foam ( MS, G, SD, CELERY, D )

Goat’s cheese mousse with crostini, beetroot, honey glazed walnuts, grapes and sweet port reduction (G, D, SD, N )

 

MAINS

Confit duck leg with honey, chilli and oriental spices. Served with pak choi, mangetout, cherry tomatoes, butternut squash, parmentier potatoes stir fried in soy and sesame dressing finished with a lotus root crisp ( G, SB, SD, CELERY, S )

Honey roasted pork belly with truffle infused mashed potato, cavolo nero, chorizo and a sweet red onion gravy ( SD, CELERY, D )

Herb encrusted tender lamb rump with duchess potato, tender stem broccoli, silver skin onions, parsnip purée and a rich minted lamb jus ( SD, CELERY, D, G, E )

Pan fried seabass fillet with a chive and spring onion potato cake, served with spring greens, cockles, clams and a lemon and dill beurre blanc ( F, MS, SD, D )

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 )

Corn fed free range ballotine of chicken stuffed with cream cheese, basil and sundried tomato served with sauté potatoes, spring greens, roasted bell peppers finished with an onion and rocket foam ( SD, D, E )

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, blood orange segments and house dressing ( G, SD, M,D, E )

Conchiglie pasta in a mascarpone and pesto sauce with goat’s cheese, spring onions, mushrooms, tomatoes, spinach and vegetarian parmesan crisp ( G, D, SD  )

Stuffed roasted pepper; Mediterranean vegetables, olives and spinach on Tuscan potatoes, finished with a rich tomato sauce (Vegan) ( SD, CELERY )

 

STEAKS

16oz Chateaubriand for two to share ( SD, G )
Large Fillet tenderloin cooked to your liking, served with hand cut chips, garlic and thyme marinated field mushrooms, onion rings and roasted tomatoes

8oz prime Rib-Eye Steak (  SD )
served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes

8oz Sirloin Steak (  SD )
served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes

Why not surf and turf your steak? Add garlic prawns ( C, D )
Add pink peppercorn or blue cheese sauce  ( D, SD )
Add garlic and chilli butter ( D )
Add onion rings ( G )

 

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 )
Add to your burger;
Monterey Jack Cheese ( D )
Stilton ( D )
Bacon
Onion Rings ( G )

Chicken breast fillet marinated in roasted pepper, chilli, garlic and thyme served in a toasted ciabatta bun with rocket, sliced tomato and Cajun seasoned fries ( D, SD, G )
Add to your chicken fillet burger;
Monterey Jack Cheese ( D )
Stilton ( D )
Bacon
Onion Rings ( G )

The Blue Anchor full Rack of Ribs; (M, D, SD, G )
slow roasted, marinated, baby back pork ribs, covered in a hickory smoked barbecue glaze served with house fries and salad garnish

 

SALADS

Blue Anchor salad; mixed leaf with tomato, cucumber, apple, celery, grapes, honey glazed walnuts, thyme and quinoa all tossed in a light avocado dressing ( E, CELERY, N )

Braised salt beef salad with rocket, mixed leaves, tomatoes, red onions, peppers, gherkin, capers and English mustard dressing ( G, M, SD, CELERY)

 

SIDES

House salad (M, SD)
Garden peas ( D )
Seasoned chips
Buttered new potatoes ( D )
House fries
Buttered steamed spinach ( D )
Onion rings  ( G )
Light spiced coleslaw ( M, E )
Tomato and onion salad ( SD )
Sweet potato fries
Vegetables of the day ( D )
Truffle mash potato ( D )

 

SANDWICHES

All sandwiches come served with seasoned fries and salad garnish

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 and tartare sauce
( F, SD, M, G, D )

 

DESSERTS

Chef’s choice of cheesecake with complimenting ice cream ( D, G )

Chef’s choice of crème bruleé served with lemon shortbread ( E, D, G )

Earl grey panna cotta served with rhubarb sorbet, strawberry mousse and caramel twist ( D )

Glazed citrus tart served with Rossi mango sorbet ( E, D, G )

Triple chocolate brownie with chocolate sauce served with salted caramel ice cream ( E, D, G )

Mini Dessert selection; trio of hand crafted desserts ( PLEASE ASK )

Treacle tart with pecan crème anglaise served with clotted cream ice cream ( D, G, E )

Selection of Italian ice creams and refreshing sorbets ( D, PLEASE ASK )

The Blue Anchor cheeseboard served with grapes, celery, chutney and biscuit selection ( D, CELERY, G, N, S, E, SB, SD )