• E A T • D R I N K • R E L A X • Full allergen information on the ingredients in the food we serve is available upon request – please speak to a member of the team. Please be aware that all our dishes are prepared in kitchens where nuts and gluten are present, as well as other allergens, therefore we cannot guarantee that any food item is completely ‘free from’ traces of allergens. (v) Suitable for vegetarians. † Fish dishes may contain bones. Please advise the team of any dietary requirements when ordering. *All weight are approximate prior to cooking. Poultry and shellfish dishes may contain bones and/or shell. Our menu descriptions do not list all ingredients. Some

dishes may contain alcohol which may not be listed on the menu. Please ask your server before ordering if you are concerned about the presence of allergens in your food. All items are subject to availability.

• E A T • D R I N K • R E L A X •

menu

ESPRESSO 1.5 DOUBLE ESPRESSO 2

MACCHIATO 2 DOUBLE MACCHIATO 2.5

AMERICANO SMALL 2 LARGE 2.5

LATTÉ SMALL 2 LARGE 2.5

CAPPUCCINO SMALL 2 LARGE 2.5

FLAT WHITE 2.5

TEA 2

HOT CHOCOLATE 2.5

FINISH OFF WITH ONE OF OUR LIQUEUR COFFEES

ASK A MEMBER OF THE

TEAM FOR OUR FLAVOURS

HOT DRINKSDESSERTS

CHOCOLATE FONDANT 5Melt in the middle chocolate fondant served with Winter berry compote and creme fraiche ice cream (v)

BRAEBURN APPLE AND BLACKBERRY CRUMBLE 5Fruit compote with an all butter rolled oat and golden syrup topping, served with creamy vanilla custard(v)

TRADITIONAL STICKY TOFFEE PUDDING 5Date and toffee flavoured sponge in a sticky toffee sauce, served with creamy vanilla custard (v)

WINTER BERRY ETON MESS SUNDAE 5Winter berry compote entwined with Jude’s strawberry ice cream, whipped cream, soft meringue and sticky sauce (v)

RASPBERRY JAM SPONGE 4 Raspberry jam topped with a freshly made sponge pudding, served with creamy vanilla custard

CRÈME BRÛLÉE 4 Creamy vanilla brulee and crunchy caramel topping, served with a shortbread biscuit (v)

CHEESE AND BISCUITS 6 A selection of favourites: Camembert, blue Stilton and mature English Cheddar served with red onion chutney, celery and Carr’s Water Biscuits (v)

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SOUP OF THE DAY 4Piping hot and full of flavour, served with warm crusty bread and butter

CALAMARI 6Traditional lightly coated calamari, served with zesty garlic mayonnaise

CHICKEN PARMESAN TENDERS 6Chicken breast tenders in a panko and parmesan crust, served with a honey mustard dip and mango salsa

MUSHROOM AND CHEESE DIPPING POT 6Mushrooms in creamy sauce, topped with rarebit cheese and served with a selection of breads, perfect for dipping (v)

MUSSELS MARINIÈRE 7 Rope grown mussels in a white wine and parsley sauce, served with garlic sourdough bread

ADD SKINNY FRIES FOR 2

SALMON AND PRAWN COCKTAIL 7 Oak-smoked salmon flakes and king prawns, mixed leaves and ribbons of cucumber and carrots, finished with mixed herbs, sea-salted croutons and Marie-Rose sauce

BELLY PORK SLICES 6Orange wood smoked belly pork slices served on a warm winter slaw with a sesame and chilli dressing

6oz BEEF BURGER 11Beef burger served in a brioche bun with smoked Cheddar, sweet-cured bacon, sticky BBQ relish, slaw and thick cut chips

BLACK AND BLUE BURGER 12Beef burger served in a brioche bun with a flat mushroom, melted Stilton, sticky BBQ relish, slaw and thick cut chips

CHIPOTLE CHICKEN BURGER 11Chargrilled chicken breast marinated in chipotle sauce served in a brioche bun with sweet-cured bacon, chipotle mayo, slaw and thick cut chips

FALAFEL BURGER 10Served in a brioche bun with garlic mayo, slaw and thick cut chips (v)

BURGERSAll our steaks are aged for a minimum of 28 days for superb flavour and tenderness, served with an oven-baked onion, peas, thick cut chips, a flat mushroom and vine tomatoes

ADD FLAVOUR TO YOUR STEAK: 2Peppercorn sauce, Smoked or Garlic Butter

5oz RUMP 9

8oz SIRLOIN 16

TRADITIONAL MIXED GRILL 165oz rump steak, bacon chop, butchers sausage,chicken breast, black pudding topped with acrunchy panko-coated soft poached egg, an oven-baked onion, thick cut chips, a flat mushroom and vine tomatoes

BACON CHOPS 12Succulent chargrilled bacon chops topped with a crunchy panko-coated soft poached egg

STEAKS

BREAD AND OILS 3Warm sourdough bread with balsamic vinegar and olive oil dip (v)

BOWL OF MIXED OLIVES 3Marinated in lemon and thyme (v)

FLAT BREADS GARLIC BUTTER 3Hand-rolled pizza dough topped with garlic butter (v)

CARAMELISED ONION AND BACON 6Caramelised onion chutney, cream cheese, sweet-cured bacon, oven-baked tomatoes and garlic butter

NIBBLES

BRITISH CHARCUTERIE PLATTER 10A rustic selection of cured meats from Woodall’s British Charcuterie served with balsamic onions, sweet oven-baked cherry tomatoes and sourdough bread

BOX-BAKED CAMEMBERT 9With toasted sourdough bread, celery sticks and balsamic onion confit (v)

WINTER WARMING PLATTER 12Melted cheese and mushroom dipping pot, chicken parmesan tenders, garlic bread sticks, rarebit toast and oven-baked potato slices topped with sweet-cured bacon and melted cheese

SHARING BOARDS

TWO COURSES FOR 12THREE COURSES FOR 15

MONDAY TO FRIDAY BEFORE 5PM ON DISHES MARKED WITH

Please ask at the bar for Gluten Free menu choices

STARTERS

CHICKEN AND BACON 6Chargrilled chicken breast and sweet-cured bacon

ALE-BATTERED COD FISH FINGERS 7With mushy peas

STEAK 828 day aged rump steak, horseradish sauce and balsamic onions

SAUSAGE AND ONION 7Dingley Dell Farm pork and Porter Ale sausages, sauteed onions and BBQ relish

CHICKEN AND CHILLI RAREBIT TOASTIE 7 Chargrilled chicken breast topped with a melted chilli rarebit topper

CHEESE AND TOMATO TOASTIE 7Mature Cheddar and cherry tomato (v)

TUNA MELT TOASTIE 7Tuna mayo and mature Cheddar

SWEET-CURED BACON AND CAMEMBERT TOASTIE 7With cranberry chutney

All served on farmhouse bread with salad and chips

Served until 5pm

SANDWICHES

Take a peek at our daily specials board to see what the chef has cooked up today

SOMETHING DIFFERENT

THICK CUT CHIPS (v) 2.5

SKINNY FRIES (v) 2.5

SWEET POTATO FRIES (v) 3

BEER BATTERED ONION RINGS (v) 2.5

SAUTÉED FLAT MUSHROOMS (v) 2.5

ROCKET AND BEEF TOMATO DRESSED SALAD (v) 2.5

SAUTÉED GREEN BEANS WITH DRIED CHERRY TOMATOES (v) 2.5

ALLOTMENT SLAW (v) 2

BRAISED RED CABBAGE (v) 2.5

SIDES

MAIN MEALS

CHICKEN AND BACON SALAD 8 Mixed leaves, herbs, tomato, cucumber and onion salsa, topped with chargrilled chicken, sweet-cured bacon and sea-salted croutons

ADD A FRENCH OR HONEY MUSTARD DRESSING

SLOW-ROASTED BBQ CHICKEN 12Oven-baked chicken breast with pork and ale sausage stuffing, wrapped in sweet-cured bacon with BBQ sauce, served with slaw and tiger fries

SHEPHERDS PIE 9Slow-cooked lamb in a rich gravy, topped with Cheddar mash. Served with oven-roasted Chantenay carrots and buttered greens

MUSHROOM AND BLUE CHEESE TART 9Shortcrust pastry filled with creamy wild mushrooms and topped with blue Stilton, served with oven-baked garlic potatoes and a peppery oven-roasted cherry tomato salad (v)

PORK AND ALE SAUSAGES WITH HORSERADISH MASH 10Dingley Dell Farm pork sausages served with horseradish mash, crispy onion rings and gravy

SWAP TO TOMATO AND MOZZARELLA SAUSAGES (v)

BEEF RIB 14 Slow-cooked on the bone and served in a rich red wine sauce, with green beans and braised red cabbage on a bed of creamy black pepper mash potato

SMOTHERED CHICKEN 12 Chargrilled chicken breast topped with a mushroom and leek sauce, served with glazed new potatoes and a selection of roasted carrots and buttered greens

BRITISH STEAK AND ALE PIE 10Shortcrust pastry filled with steak and caramelised onions in a rich gravy, topped with a puff pastry lid. Served with thick cut chips, garden peas and gravy

BRITISH CHICKEN, HAM HOCK AND LEEK PIE 10Shortcrust pastry filled with chicken, ham hock and leek sauce, with a puff pastry lid. Served with thick cut chips, garden peas and gravy

BEER BATTERED COD AND CHIPS 11 Hand-battered cod in chef’s own beer batter, mushy peas and tartare sauce with thick cut chips

OAK-SMOKED SALMON 13Smoked salmon fillet served on oven-baked garlic potatoes and cherry tomatoes, green beans and a paprika hollandaise sauce

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