On arrival

A selection of Chef’s canapés

Starters

Baked goat’s cheese on olive crostini with beetroot and rocket salad
(v, D, G, E, SD)
Tomato and basil soup (v, gf, df) served with seeded bread roll (S, G) and butter (D)
Ham hock terrine with piccalilli, dressed leaves (M, CELERY, SD) and crostini (G) 
Prawn cocktail in marie rose sauce with lemon and dill butter (CELERY, G, SD, C, E, D, SB) and seeded bread roll (S, G)
Kentucky-style oyster mushroom with tomato and onion relish
(ve, gf, SD) 

Intermediate

Refreshing Italian iced sorbet

To Follow

Corn-fed chicken supreme on a sweet potato cake served with creamed sweetcorn and pancetta, chargrilled red pepper and Parma ham crisps (gf)
(D, M, CELERY) 
Pan-fried seabass fillet, crushed potatoes with chives and sun-blushed tomato, served with mangetout, peas and a lemon and dill cream sauce (gf)
(F, D, SD)

Cheddar, stilton and 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) 

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

8oz Sirloin Steak with hand cut chips*, garlic and thyme field mushroom and roasted tomatoes
(SD)
Add to your steak: Pink peppercorn (SD, D) Garlic butter (gf, D)

To Finish

Trio of hand crafted mini desserts;
Chocolate brownie (G, D, E,) raspberry and white chocolate cheesecake (G, D, E,) sticky orange cake (G, SD)

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

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)