Light Bites

Marinated large green halkidiki olives
(v, gf, df )
Ham hock terrine with piccalilli, crostini
(M, CELERY, SD, G)
Garlic toasted focaccia; plain or topped with melted cheese
(v, S, D, G, E)

Tempura king prawns served with citrus aioli
(SD, C, E, G)

 

Mains

*CHIPS & FRIES MAY CONTAIN TRACES OF GLUTEN, PLEASE CHECK WITH YOUR SERVER
6oz Gourmet beef burger in a toasted brioche bun with house fries*,burger garnish and relish
(E, G, M, SD, SB)
Halloumi burger; rosemary focaccia, pan-fried halloumi, aubergine, courgette, tomato, baby gem and spiced fruit chutney with house fries* and relish
(v, D, G, SD, E)
Pan fried seabass fillet, with crushed potatoes with chives and sun blushed tomato, served with mangetout, garden peas and a lemon and dill cream
(gf, F, D, SD)
Classic fish & chips, beer battered haddock with chips*, garden peas & tartare sauce
(F, SD, G, E, M)
Classic chicken Caesar salad with baby gem lettuce, croutons, parmesan and Caesar dressing
(G, D, E)
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)
Penne with roasted garlic, sun blushed tomatoes and olive oil, with cherry tomatoes, spinach, green olives, dressed rocket leaves and vegetarian ‘Parmesan’ crisp
(v, G, SD)
add: Sliced chicken (gf)
Tikka marinated chicken with pickled vegetable salad, cumin salted fries and minted yoghurt dip
(D, SD)

Stone Baked Pizza

Margherita; tomato sauce, mozzarella
(v, G, D, S)
The Works; tomato sauce, mozzarella, salami Napoli, Speck ham, pepperoni
(G, D, S)
The Vegetarian; tomato sauce, mozzarella, mild piquanté pepper, red onion marmalade, fresh rocket
(v, G, D, S, SD)

Roast & Sides

Roast Norfolk Turkey (D, E, CELERY, SD), stuffing (G, D, E, M, SD) and pig in blanket (G, M)
Roast Hereford Topside beef with gravy (D, E, CELERY, SD)
Roasted root vegetable Wellington served (v, G, D, E, CELERY) with rosemary vegetarian gravy (SD)
Roasted Pork loin in gravy
(D, E, CELERY, SD)
All roasts are served with roast potatoes, vegetables (D), Yorkshire pudding (G, E, D) & gravy (SD)

Stuffing
(G, D, E, M, SD)

Pigs in blanket
(G, M)

Roast potatoes

Children’s Menu

Chicken goujons, chips* and peas
(G, SB, E)
Sausage, mash, peas and gravy
(SD, G, D)
Tomato pasta, side of grated cheese
(G, D)
Roast turkey, roast potatoes, vegetables, Yorkshire pudding and gravy (SEE ABOVE)

Desserts

White chocolate and berry cheesecake
(D, G, E)
Glazed sticky orange cake with custard
(E, D, G, SD)
Treacle tart with custard
(D, G, E, SD)
Double chocolate brownie with chocolate sauce
(D, G, E)
Profiteroles with chocolate dipping sauce and crushed berries
(D, G, E, SD)
The Blue Anchor cheeseboard, grapes, celery, chutney & biscuits
(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)