hot drinks puddings - strawberry · pdf filehot drinks we use “frisky goat” coffee...
TRANSCRIPT
HOT DRINKSWe use “Frisky Goat” coffee beans a blend of Ethiopian Arabica combined with south and central American Arabica and Vietnamese Robusta.
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
PUDDINGSDAIRY ICE CREAM WITH VANILLA PODS (V) (GF) 4 With a red velvet cookie
STICKY TOFFEE PUDDING (V) (GF) 5 With dairy ice cream with ground vanilla pods or Devon custard
WARM BELGIAN WAFFLE (V) 5 Strawberries, Honeycomb gelato & tia maria chocolate sauce
TRAY BAKED BROWNIE (V) (GF) 5 Baked in our kitchen, with dark chocolate chips, almonds & spiced rum chocolate sauce
BRANDY SNAP ETON MESS (V) 5 Raspberries & Strawberries muddled with brandy snap, meringue and fresh vanilla cream
BAKED VANILLA CHEESECAKE (V) (GF) 5 With vanilla pod ice cream & blueberry puree
POT AU CHOCOLATE (V) 5 White chocolate & raspberry biscuit & vanilla cream
FRESHLY BAKED CRUMBLE (V) 5 with vanilla pod ice cream or Devon custard
WHITE CHOCOLATE AND RASBERRY BRULEE (V) 5 With butter shortbread
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, beetroot & horseradish jam & biscuits
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
TO STARTFRESHLY-MADE SOUP (V) 4 With artisan bread & butter
TEMPURA BATTERED SQUID 5 With red chillies, coriander & lemon creme fraiche
PORK & BLACK PUDDING SAUSAGE ROLL 5 With IPA Brown sauce
POTTED CRAB 5.5 With pickled cucumber & sour dough baguette
BUFFALO WINGS 5.5 Tossed in either "Frank’s Hot" sauces or "Jim Beam" bourbon sauce with blue cheese dip & celery
STOUT SMOKED SALMON 5.5 With horseradish crème fraiche & sour dough baguette
PORTABELLO MUSHROOMS (V) 5.5 With Pinot Grigio, cream, thyme & blue cheese on toasted garlic sourdough
PAN-FRIED TIGER PRAWNS 7 with garlic butter
SIDES
HOMEMADE BEER BATTERED ONION RINGS (V) 3MIXED GREEN SALAD (V) (GF) 3SLAW (V) (GF) 3SKIN ON FRIES AND AIOLI (V) (GF) 3.5THICK CUT CHIPS AND AIOLI (V) (GF) 3.5GARLIC SOURDOUGH BAGUETTE (V) 3.5DAUPHINOISE POTATOES (V) (GF) 3.5FRESH VEGETABLES (V) (GF) 3.5SWEET POTATO FRIES (V) (GF) 4DIRTY FRIES (V) (GF) 5
BOARDSBREADS & OLIVES (V) 6.5 Marinated green & black olives, garlic cloves & red peppers. Extra virgin olive oil & balsamic vinegar
BOX BAKED CAMEMBERT (V) (GF) 9.5 Crushed walnuts, honey, a beetroot & horseradish jam, celery sticks & artisan breads
WOODALLS BRITISH CHARCUTERIE 10.5 Air dried cumbrian ham, the origional prosciutto style ham to be used in the UK; air dried Royale Ham, pickled in Timothy Taylor's ale and lightly smoked; & Cumberland Salami, inspired by a Cumberland Sausage recipe that was traditionally eaten either fresh or air dried
VEGGIE BOARD (V) 11 Sweet Bell peppers stuffed with fetta, artichoke hearts, marinated mushrooms & aubergine, green & black olives, sun dried tomato tapenade & mozzarella & basil oil, sourdough baguette, balsamic onion confit, extra virgin oil, balsamic vinegar
SEAFOOD BOARD 12 Stout cured smoked salmon, tempura squid, beer battered filo prawns, potted crab, aioli & sourdough baguette
BBQ BOARD 12 Kentucky bourbon chicken wings, lashford's pigs in blankets, BBQ pork ribs, black pudding, onion rings, garlic sourdough baguette, smoky BBQ & sour cream dips
SALADCHICKEN CAESAR SALAD 9 Chicken breast, smoked bacon, Romaine lettuce, salt & peppar croutons tossed in Caesar dressing & topped with a poached egg
BEETROOT & COUSCOUS SALAD (V) 7 With wheatberry kernels, carrot, pine nuts and sesame seeds in a lemon vinaigrette dressing with parsley
WHY NOT ADD ... Halloumi 2 Grilled Chicken 2.5 Tiger Prawns 4
STOVEDOOM BAR BATTERED HALOUMI & CHIPS (V) 9 With thick cut chips, minted pea puree & tartare sauce
CHICKPEA, SWEET POTATO & SPINACH CURRY (V) (GF) 9 Chickpeas, sweet potato, onion & spinach in a coconut sauce with spices & garlic, finished with fenugreek & curry leaves, white rice & a garlic & coriander naan
add chicken 2.5 / Tiger Prawns 4
PIE (GF) 10.5 With homemade buttered mash & braised carrots
Please ask for today's choices
LASHFORD SAUSAGES 11.5 Homemade buttered mash, basted red onion & pan gravy
Please ask for today's choice
LEEK & CHORIZO CHICKEN SUPREME 11 With dauphinoise potatoes & market vegetables
BEEF RAGU WITH LINGUINE 9 Completely “syn-free” meal with extra lean mince, garlic, onions mushrooms & passata on linguine
BUTTERMILK SOUTHERN FRIED CHICKEN 10 With sweet potato fries, pickle & chipotle mayo
TIGER PRAWN, CRAB & CHORIZO LINGUINE 12 With white wine, cherry tomatoes, garlic and chilli
SLOW COOKED PORK BELLY 13.5 On mustard mash with crackling, black pudding, apple purée, braised red cabbage & Stowford Press cider gravy
PAN–FRIED GRESSINGHAM DUCK BREAST (GF) 15 In a blackberry & port jus with dauphinoise potatoes & market vegetables
PRESSED BEEF & HORSERADISH MASH (GF) 16 With braised carrot, buttered kale, basted red onion & pan gravy
ALL OUR BURGERS ARE CHARGRILLED TO ORDER & SERVED IN A GLAZED BUN WITH GEM LETTUCE, TOMATO & MAYO. ALL OF OUR BURGERS COME WITH SKIN-ON FRIES, SLAW & PICKLE.
STEAKS 8OZ SIRLOIN 16 A delicate flavour balanced with a firmer texture, recommended medium rare
10OZ RIBEYE 18 Fine marbling results in an intensley packed flavour & almost as tender as a fillet, recommended medium
8OZ FILLET 20 The most tender steak regarded by many as the premium cut and recommended rare
All our steaks are from Heart of England Butchers, chargrilled to your liking & served with a Portobello mushroom & grilled vine tomatoes. Choose your favourite cut and then add one of the following sauces: Stilton & Bacon/ Peppercorn / Leek & chorizo / garlic butter
SEADOOMBAR BATTERED FISH & CHIPS 9 Fresh fish fillet battered to ordered, mushy peas, thick cut chips & tartar sauce
JERK BBQ RED SNAPPER FILLET (GF) 12.5 On coconut, spring onion & chilli rice noodles
SMOKED HADDOCK & PRAWN FISHCAKE 11 With Poached egg & hollandaise sauce
OVEN BAKED SEA BASS (GF) 14 In roasted red pepper sauce with dauphinoise potatoes & braised carrot
BURGERS 11 EACH
THE MEXICANA 1/2 Pound Aberdeen angus burger, salsa, mexicana cheese
THE COLONEL Southern fried chicken breast, hashbrown & “franks” hot sauce
THE SMOKEY YANKEE 1/2 Pound Aberdeen angus burger“jim beam” bourbon sauce, smoked cheese & smoked bacon
THE NACHO MAN (V) Kidney Beans , sweetcorn, rep pepper, black beans, Jalapenos in a crushed tortilla black onion seed & chilli crumb
THE CORNISH 1/2 Pound Aberdeen angus burger, brie & bacon jam
THE BLACK ‘N’ BLUE 1/2 Pound Aberdeen angus burger grilled black pudding and blue cheese
NICK THE GREEK Minted lamb burger tazikki & feta
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.