Lunch Menu 26-1-19

LUNCH

FOR THE TABLE

Homemade chequers bread, butter & sea salt 3.50

Parma ham, rocket & parmesan flat bread 5.95

Cherry tomatoes, kalamata olive tapenade, mozzarella flat bread 5.25

SMALL PLATES

Soup, carrot & fennel, chequers bread 5.50

Cider tempurered pork belly, apple puree, pickled apple & cucumber 6.75

Honey roasted root veg, carrot hummus, hazelnut picada 6.00

Cured smoked salmon, fennel yoghurt, gin infused cucumber, wasabi dressing 7.50

Baked camembert, tomato chutney, homemade bread 6.00

BOARDS 15.00

Sea- hot smoked salmon, cider steamed mussels, cod & dill pate, gambas pil pil, dill mayo, crispy kale, chequers bread

Forest– belly of pork, potato rosti, puffed pork crackling, nduja croquette, orange fennel salad, pickles, apple purée, chequers bread

Garden– sumac grilled tomato, tabouleh, padron peppers & sea salt, baba ganoush potato & spring onion hash, pickles, grilled avocado, chequers bread

MAINS

Harveys beer battered cod, pea puree, tartare, hand cut chips 13.50

Cumberland sausage, mustard mash, charred shallot, parsnip crisps 13.95

8oz Ribeye, flat mushroom, cherry vine tomato, peppercorn sauce, hand cut chips 21.00

Mushroom chestnut & stilton wellington, new potatoes, buttered greens, mustard sauce 12.95

SANDWICHES

All served on chequers white bread with coleslaw and a choice of either hand cut chips or a bowl of today’s soup

Ribeye steak, caramelised onion, horseradish 8.95

Plaice fish finger, tartare sauce, pea puree 8.20

Black sticks blue cheese, tomato chutney, roquette 8.00

SIDES

Hand cut chips & aioli 4.95

Buttered new potatoes 3.95

Seasonal greens & hazelnuts 2.95

Mixed salad 3.00