Starters

Pork crackling twigs and apple sauce
(gf)
Marinated large green pitted olives
(v, gf, df)
Warm trio of seeded bread rolls with balsamic, olive oil and butter
(v, gf, D)
Garlic toasted focaccia; plain or topped with melted cheese
(v, S, D, G, E)
Soup of the day (v, gf, df) with seeded bread roll (S, G) butter (D)
(CHECK WITH SERVER FOR DETAILS)
Ham hock terrine, capers, tarragon, with piccalilli (M, CELERY, SD), crostini (G) and dressed leaves
Tempura king prawns, pickled carrot and courgette ribbons with a citrus aioli
(SD, C, E, G)
Prawn cocktail in Marie Rose sauce with a lemon and dill butter (CELERY, G, SD, C, E, D, SB) and seeded bread roll (S, G)
Baked goat’s cheese on olive crostini with beetroot and rocket salas
(v, D, G, E, SD)
Kentucky-style oyster mushroom with tomato and onion relish
(ve, gf, SD)

Mains

*CHIPS & FRIES MAY CONTAIN TRACES OF GLUTEN, PLEASE CHECK WITH YOUR SERVER

Corn fed chicken supreme wrapped in Parma ham with garlic, thyme and red onion lyonnaise potatoes, roasted carrot purée, seasonal greens and a chicken jus
(gf, SD, D)
Pan fried seabass fillet, crushed potatoes with chives and sun blushed tomato, served with mangetout, garden peas and a lemon and dill cream sauce
(gf, F, D, SD)

Classic fish & chips*, haddock fried in real beer batter, with chips, garden peas & tartare sauce

(F, SD, G, E, M)

Penne pasta in a roasted garlic, sun-blushed tomato and olive oil dressing with cherry tomatoes, spinach and green olives, balsamic dressed rocket leaves and vegetarian ‘parmesan’ crisp
(v, G, SD)
add: Sliced chicken  (gf)
Tikka marinated chicken, pickled vegetable salad, cumin-salted fries* and minted yoghurt dip
(D, SD)

Gourmet beef burger, toasted brioche bun, house fries*, burger garnish and relish (E, G, M, SD, SB)

add: bacon (gf)

Monterey Jack Cheese (D)

Halloumi burger; toasted rosemary focaccia, pan-fried halloumi, chargrilled aubergine and courgette, sliced tomato, baby gem and spiced fruit chutney, served with house fries* and relish
(v, D, G, SD, E)
8oz Sirloin Steak with rustic hand-cut chips*, garlic and thyme field mushroom and roasted tomatoes
(gf, SD)
add: pink peppercorn (SD, D)
garlic butter £1.50 (gf, D)
Classic Caesar salad with baby gem lettuce, croutons, parmesan and Caesar dressing (v)
(G, D, E)
Add sliced chicken  (gf)
Cheddar, stilton & goat’s cheese tartlet with caramelised red onion jam and a dressed salad with beetroot, radish, new potato and onion
(v, G, SD, M, D, E)

Stone Baked Pizza

Margherita; tomato sauce, mozzarella (v)

(G, D, S)

The Works; tomato sauce, mozzarella, salami Napoli, Speck ham
(G, D, S)

The Vegetarian; tomato sauce, mozzarella, red onion marmalade, mild piquante pepper, fresh rocket (v)

(G, D, S, SD)

Sandwiches & Bruschetta

(Lunchtime only. On white/wholemeal bread, with salad garnish and seasoned fries)
Posh fish finger sandwich with baby gem and tartare sauce
(F, SD, M, G, D, E)
Chicken and bacon sandwich with Caesar mayonnaise
(F, G, D)
Baked goat’s cheese bruschetta with pickled beetroot and rocket on a rosemary focaccia
(v, SD, G, D, E)

Menu is subject to change

The 14 food allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
S
= Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)