On Arrival

A selection of Chef’s canapés

Starters

Roasted tomato soup CELERY vg, warm bread roll S G and butter D

Prawn cocktail in Marie Rose sauce CELERY G SD C E, warm bread roll S G, lemon and dill butter D

Confit pork terrine, sage mayonnaise, black pudding crumb, charred spring onion, brioche toast, puffed pork G E SD

Tempura king prawns, crispy seaweed, sweet chilli jam G C E SD

Panko sweet potato fingers, katsu sauce, pickled cucumber G vg

Intermediate

Homemade iced granita

Main Courses

Roast Norfolk turkey with gravy D E CELERY SD gf pig in blanket G D M and cranberry, sage and onion stuffing G D M SD

Roasted sirloin of Scottish beef D E CELERY SD gf

The Anchor Platter
Roast beef, turkey and pork belly with gravy D E CELERY SD gf with pig in blanket G D M and cranberry, sage and onion stuffing G D M SD

Root vegetable Wellington filled with spinach, mushrooms, chestnuts and root vegetables with gravy G D M v

All roasts are served with Yorkshire pudding G E D, roast potatoes and seasoned vegetables D

Pan-fried seabass, chive hasselback potatoes, lemon-braised fennel celeriac purée, tenderstem broccoli, kale, salsa verde F gf

Gourmet beef burger with cheese in a toasted brioche bun, onion ketchup, burger garnish, house fries*, caramelised onion chutney G

Mediterranean vegetable, cheddar and feta tartlet, smoked paprika Israeli couscous salad D G v

8oz Rib Eye steak (medium) with seasoned fries*, garlic and thyme marinated field mushroom, roasted tomato

Add to your steak: Pink peppercorn D SD gf Blue cheese sauce D SD gf Garlic butter D gf

Desserts

Trio of handcrafted; chocolate brownie D G E v, cheesecake D G E, pineapple cake G vg

Profiteroles with chocolate sauce and honeycomb D G E v

The Blue Anchor cheese plate with grapes, celery, chutney and biscuit selection D CELERY G N S E SB SD

Menu 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.
*= Chips and fries may contain traces of gluten, please check with your server
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free, ‘df’ dairy free)