Homemade crisps 1.50, home roasted cashews and peanuts 2.00, homemade bread with olive oil and balsamic 2.50, Olives 3.75, homemade humus and bread 4.50
Starters
French onion soup with gruyere cheese croutons 5.50
Carpenter’s Scotch egg with gherkins and mustard mayo 6.95
Roquefort, pear, celery, endive and walnut salad 6.50
Wild game terrine with homemade fruit chutney and toasted brown bread7.75
Crispy squid with paprika aioli dip 7.95
Tiger Prawns, chorizo and alubia beans with manchego cheese crumble 7.95
Pub Classics
Homemade beef burger with cheese, salad and fries 12.50 – add bacon 0.75 p/ slice
Beer battered haddock with fries, mushy peas and tartar sauce 12.75
Mains
Twice baked goats cheese and spinach soufflé with beetroot carpaccio,
walnuts and basil chiffonade 12.75
Duck leg confit with lyonaise potato, red cabbage, celeriac and pomegranate slaw,
spicy plum sauce 13.95
Pan fried sea bass with cauliflower puree green beans and chives butter 16.50
Pork belly with mash potato, red cabbage and red wine jus 15.95
Grilled Rib eye steak with French fries and peppercorn sauce 20.50
Sides
Mixed leaf salad 3.00, rocket salad with parmesan, 3.50 green beans with extra virgin olive oil and garlic 3.50, French fries 3.00
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