PUDDINGSSELECTION OF GELATO 5 Choose from 3 scoops of the following: mint choc chip, milk chocolate, Madagascan vanilla, toffee caramel, strawberries and cream, raspberry sorbet, lime sorbet

STICKY TOFFEE PUDDING (V) 5.5 Salted caramel sauce with either toffee caramel gelato or Devon custard

APPLE & BLACKBERRY CRUMBLE (V) 5.5 Crème Anglaise

GINGER SPONGE PUDDING (V) 5.5 Rum syrup, lime sorbet

TRIPLE CHOCOLATE MESS (V) 6.5 White Belgian chocolate meringue, chocolate brownie pieces, Chantilly cream, milk chocolate gelato, dark chocolate sauce, salted caramel sauce

CHOCOLATE BROWNIE (V) 5.5 Mint choc chip gelato, dark chocolate sauce

YUZU & LIME PIE (V) 5.5 Raspberry sorbet

BRITISH CHEESE BOARD A SELECTION OF AWARD WINNING BRITISH CHEESES (V) 7.50 Isle of Man Vintage Cheddar, Belton Farm Red Leicester, Cropwell Bishop Blue Stilton, Shirevale White Stilton® With Mango & Ginger with celery, chilli jam & biscuits

HOT DRINKSWe use a blend of a surprising twist of dark roasted coffee from Arabica & Robusta beans. Hints of liquorice, wood, fudge & pine nuts.

AMERICANO 2.5

ESPRESSO 2

CAPPUCCINO 2.5

LATTE 2.5

FLAT WHITE 2.5

TEA SELECTION 2.5

HOT CHOCOLATE 3

MOCHA 3

COFFEE LIQUEUR

COLONIAL 5 Cognac, whipping cream and cinnamon

JAMAICAN 5 Tia Maria, whipping cream, white rum and coffee

JAMESON’S IRISH 5 Jameson’s whiskey and whipping cream

BAILEYS IRISH 5 Baileys Irish cream liqueur and whipping cream

LA MUMBA 5 Sailor Jerry’s rum and hot chocolate

FANCY IT SKINNY?

We make all our coffees with whole milk to give the best flavour - please let us know if you would prefer them with semi

skimmed milk.

LIKE IT SWEET?

Add a shot of Sweetbird syrup to any of our hot

drinks for just 50p. Choose from Caramel, Chocolate,

Cinnamon, Vanilla, Amaretto, Hazelnut

WINTER EDITION 18/19

We will donate 50p from every pudding sold to our local charity partner The Lilly Mae Foundation. To learn more about their great work please visit lilymaefoundation.org

TO STARTFRESHLY-MADE SOUP (V) (NGCIA) 4.5 Rustic bread

PANKO BREADED KING PRAWNS 6 Mango salsa, sriracha sauce

CHICKEN WINGS (NGCI) 6 Tossed in chilli jam, celery, blue cheese dip

PAN SEARED SCALLOPS (NGCI) 8 Crispy pancetta, apple puree & kale

SAUTÉED BUTTON MUSHROOMS (V) 6.5 Thyme & blue cheese sauce, rustic toast

DUCK & GREEN PEPPERCORN PATE 5.5 Caramelised red onion chutney, rustic croutes

THAI FISHCAKES 7.5 Poached egg, Thai salad

CRISPY BEEF SALAD 6 Shredded vegetables, sweet chilli sauce, sesame seeds

SIDES CHUNKY CHIPS & TRUFFLE MAYO 3.5SKIN ON FRIES & TRUFFLE MAYO 3.5SWEET POTATOES FRIES & TRUFFLE MAYO 4DIRTY FRIES (RAGU, JALAPENOS, CHEESE, TOMATO CONCASSE) 5HOMEMADE BATTERED ONION RINGS 3HOUSE SALAD 4APPLESLAW 3.5SOURDOUGH GARLIC BAGUETTE 3FRESH SEASONAL VEGETABLES 3

BOARDSBREAD & MARINATED GREEK OLIVES (V) (NGCIA) 6.5 Garlic cloves, chilli flakes, lemon, balsamic vinegar & olive oil

BOX BAKED CAMEMBERT (V) 10 Rosemary & garlic, red onion chutney, breads

SEAFOOD BOARD 15 Coconut king prawns, scallops, fishcake, smoked salmon, rustic breads, dipping sauces

BBQ BOARD 14 Smokey BBQ ribs, chicken wings, BBQ pulled chicken nachos, pork belly bites, corn on the cob, dipping sauces

SALADCHICKEN & BACON SALAD 10 Pulled poached chicken, chargrilled back bacon, leaves, tomato, peppers, cucumber, French vinaigrette

SUN DRIED TOMATO SALAD (V) 8 Buffalo mozzarella, dressed leaves

TOASTED FREGOLA MEDITERRANEANSALAD (V) (VE) 9 Grilled courgettes, cucumber, red onion, leaves, tomato vinaigrette

WHY NOT ADD ... HALLOUMI 3 POACHED PULLED CHICKEN 3.5

STOVEBATTERED HALLOUMI & CHIPS (V) 9 Thick cut chips, minted pea puree, tartare sauce

CHICKPEA, SWEET POTATO & SPINACH CURRY (V) (VE) (NGCA) 9 Chickpeas, sweet potato, onion & spinach in a coconut sauce with spices & garlic, finished with fenugreek & curry leaves, white rice, a garlic & coriander naanadd chicken 2.5

PIE 12 Choose from the following:

FREE RANGER: Free range British chicken & ham, with leek & thyme KEVIN (ve)(v): Mushroom, tomato & red wine pie with baby onions & thyme DEER STALKER: Venison, dry cured bacon, red wine & green lentils

Served with either homemade mash or with thick cut chips, peas & pan gravy.

CUMBERLAND RING & MASH 11 Homemade buttered mash, sweet onion gravy

LEEK & CHORIZO CHICKEN SUPREME 12.5 Dauphinoise potatoes, market vegetables

CHILLI CON CARNE WITH SPICED BUTTER 10 Mexican rice, garlic bread

BUTTERMILK SOUTHERN FRIED CHICKEN 10 Sweet potato fries, sriracha mayo

SLOW ROASTED PORK BELLY (NGCI) 14.5 Dauphinoise potatoes, cauliflower puree, black pudding, chantenay carrots

With pan seared scallops 18.5

CHICKEN SUPREME 12.5 Winter vegetable bubble & squeak, mushroom cream, market veg

CHIPOTLE SMOKED PORK RIBS (NGCI) 13 Corn on the cob, spring onions, sweet potato fries, appleslaw

MORROCAN LAMB (NGCI) 16 Ras el hanout marintaed lamb shoulder, lamb kofta, Mediterranean cous cous

ALL OUR BURGERS ARE HANDMADE FROM CHUCK STEAK & SERVED IN A GLAZED PRETZEL BUN WITH COS LETTUCE & TOMATO.

OUR BURGERS ARE SERVED WITH SKIN ON FRIES, APPLESLAW, PICKLE & BURGER RELISH.

STEAKS8OZ SIRLOIN (NGCI) 16 A delicate flavour balanced with a firmer texture, recommended medium rare

10OZ RIBEYE (NGCI) 18 Fine marbling results in an intensley packed flavour & almost as tender as a fillet, recommended medium

8OZ FILLET (NGCI) 20 The most tender steak regarded by many as the premium cut and recommended rare

All our steaks are from local butchers, chargrilled to your liking & served with a field mushroom, grilled vine tomato & thick gourmet chips

Why not add a sauce of your choosing:

SEABATTERED FISH & CHIPS 10 Fresh fish fillet battered to order, smashed minted peas, tartare sauce

SEARED SEABASS FILLET (NGCI) 14 Black olive crushed new potatoes, French vinaigrette, tomato concasse

POLLOCK & SWEET POTATO CURRY (NGCIA) 13 Pollock, sweet potato, onion, spinach, white rice, garlic & coriander naan

BURGERS 12 EACHadd an extra patty 3

THE COLONEL Southern fried chicken breast, hashbrown & “Franks” hot sauceTHE SMOKEY YANKEE (NGCIA) Chuck steak pattie, “Jim Beam” bourbon sauce, smoked cheese & smoked baconTHE TRUFFLE SHUFFLE (NGCIA) Chuck steak pattie, caramelised onions, smoked cheese, truffle mayo THE BLACK & BLUE Chuck steak patty, black pudding, blue cheese, tarragon mayoTHE ITALIAN JOB Chuck steak patty, mozzarella, crispy pancetta, pesto mayoEL TORO LOCO Chuck steak patty, spicy Spanish cheese, chorizo salsa, chorizoTHE GRILLY IDOL (V) Grilled garlic field mushroom, grilled halloumi, grilled eggplant, truffle mayo

We cannot guarantee that our products do not contain traces of nuts and/or seeds. Our menu descriptions do not include all ingredients. All weights are approximate uncooked. Whilst every effort is made to identify and remove shell, please note that some fragments may remain. All fish dishes may contain bones. If you have a food allergy please let us know

before ordering. Please note an optional 10% service charge will be added to the bill for tables of eight or more.

(NGCI) = Non gluten containing ingredients (NGCIA) = Non gluten containing ingredients modification is available (V) = made with vegetarian ingredients

(VE) = made with vegan ingredients, however, some of our preparation and cooking methods could affect this.

Garlic Butter (NGCI) 1 Bernaise (NGCI) 2.5 Leek & Chorizo 2.5

Blue Cheese & lemon (NGCI) 3 Peppercorn (NGCI) 3

WINE PAIRING: Pair any of our salads with You & Me Albarino Very fruity, highlighting the apple, pear, apricot & citrus ideal for lighter dishes.

WINE PAIRING: Gewurztraminer is a robust white wine and is the perfect pair with spicy dishes. This example has enough kick to match the flavorful dish while cooling down the heat factor.

WINE PAIRING: Gewurztraminer is a robust white wine and is the perfect pair with spicy dishes. This example has enough kick to match the flavorful dish while cooling down the heat factor.

WINE PAIRING: Pinotage is a natural with any chargrilled steak so our Bellingham Pinopasso which is dark, fleshy and muscular, offers the smoky and sinuous black cherry profile of classic Pinotage, making it a great accompaniment to any of our steaks.