Starters

Marinated large green pitted olives
(v, gf, df)
Pork crackling twigs and apple sauce
(gf, df)
Garlic toasted focaccia; plain or topped with melted cheese
(v, S, D, G, E)
Soup of the Day
(CHECK WITH SERVER FOR DETAILS)
Ham hock terrine with piccalilli (M, CELERY, SD), crostini (G) and dressed leaves
Pan fried scallops, garden pea purée, crispy pancetta and roast chorizo
(M, D, SD)
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)
Cumin and coriander chickpea cake with pickled vegetable salad, dressed with mango and sesame purée
(vg, gf, S, M)
Baked goat’s cheese on crostini with balsamic onions, beetroot, candied walnuts, salad and pesto
(v, G, D, SD, N)
Salmon, cod and chorizo fishcakes with citrus mayonnaise
(G, D, F, E, SD, M)
Satay chicken skewers, pickled cucumber and satay sauce
(P, SD, D)

Mains

*CHIPS & FRIES MAY CONTAIN TRACES OF GLUTEN, PLEASE CHECK WITH YOUR SERVER
Classic fish & chips, cod fried in real beer batter, with chips*, garden peas & tartare sauce
‏‏‎ ‎(F, SD, G, E, M)
Pork tenderloin wrapped in parma ham with roast carrot & honey purée, fondant potato, buttered tenderstem broccoli and rich red wine jus
(C, D, SD)
Pan fried seabass fillet, crushed potato cake, chargrilled fennel, buttered sprouting broccoli, lemon, dill and prawn cream sauce
(gf, D, F, C)
Oven roast chicken breast in Parma ham stuffed with cream cheese & spinach, on parmentier potatoes with mangetout & tomato tossed in red & green pesto dressing                       
(gf, D, N)
Penne tossed in light tomato & herb dressing, with garlic roasted Mediterranean vegetables served with balsamic dressed rocket leaves and toasted pine nuts
Sliced chicken  (gf )  Chorizo (S, D, G, E)
(G, SD, v)
Sticky BBQ chicken skewers, paprika fries& a honey mustard dressed side salad
(SD, M, G)
Stuffed roast pepper, Mediterranean vegetables, spinach, lemon & thyme couscous, rich tomato sauce
(vg, G)
Cheddar, stilton & goats cheese tartlet with chive, spring onion, caramelised red onion jam and a light salad of beetroot, radish, new potato, cherry tomato, peppers, onion & house dressing
(v, G, SD, M, D, E)

From our Chargrill

Gourmet beef burger, toasted brioche bun, house fries*, burger garnish and relish (E, G, M, SD, SB)
add: stilton (gf, D)  bacon (gf)
Monterey Jack Cheese (gf, D)
8oz Rib-eye steak with hand cut chips*, garlic and thyme field mushroom and roasted tomatoes (gf, SD)
add: pink peppercorn (SD, D)
blue cheese sauce (SD, D)
garlic butter (gf, D)
16oz chateaubriand for two to share, with hand cut chips*, garlic and thyme field mushroom, roasted tomatoes and sautéed mangetout (gf, D)
add: pink peppercorn (SD, D)
blue cheese sauce (SD, D)
garlic butter (gf, D)

Stone-Baked Pizza

Margherita; tomato sauce, mozzarella
(G, D, S)
The Works; tomato sauce, mozzarella, salami Napoli, Speck ham, fennel sausage
(G, D, S, SD)
The Garden Club; tomato sauce, garlic, mozzarella, courgette, mild piquanté pepper, red onion, fresh rocket
(G, D, S)
Chicken and pesto; chicken breast, green pesto, garlic, mozzarella, courgette. capers, pine nuts
(G, D, S, SD)

Salads

Classic Caesar salad with baby gem lettuce, croutons, (G) parmesan and Caesar dressing (v, G, D, E)
Add sliced chicken (gf)
Braised salt beef salad with baby gem lettuce, croutons (G), parmesan & Caesar dressing (G, M, SD, CELERY)
Prawn Marie Rose & smoked salmon salad on baby leaf with cucumber, red onion, tomato and peppers
(C, CELERY, G, SD, E, D, SB)

Sides

House salad 
(M, SD)
Sweet potato fries*
Tomato & onion salad
(SD)
Garden peas
(D)
Buttered spinach
(D)
Buttered new potatoes
(D)
Seasoned chips*
Onion rings
(G)
Vegetables of the day
(D)

Sandwiches

(Lunchtime only. On white/wholemeal bread, with salad garnish (M, SD) and seasoned fries*)
Salt beef sandwich with piccalilli, gherkin and English mustard‏‏‎ ‎
(CELERY, M, G, D,E)
Posh fish finger sandwich with baby gem and tartare sauce
(F, SD, M, G, D, E)
Mature cheddar cheese and tomato sandwich
(v, D, G)

Desserts

Mixed berry cheesecake with raspberry sorbet
(D, G)
Glazed sticky orange cake with marmalade syrup, with vegan vanilla & coconut soya ‘ice cream’
(vg, G, SB)
Summer berry Eton mess, fresh Chantilly cream, raspberry coulis crunchy meringue
(D, E)
Double chocolate brownie with chocolate sauce & honeycomb ice cream
(D, G, E)
Trio of hand crafted mini desserts: Chocolate brownie, Eton Mess & Sticky orange cake
(SEE ABOVE)
Ice cream trio; chocolate, vanilla & strawberry
(gf, SB, D)
Selection of Italian ice creams & refreshing sorbets (please ask for today’s choices)
(Please ask for today’s choices/allergens)
The Blue Anchor cheeseboard with grapes, celery, chutney & 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)