Sunday menu 18/11/18

For the table

Homemade chequers bread, smoked maldon butter                                                                                        3.50

Parma ham, rocket, parmesan, flat bread                                                                                                       5.95

Tomato, buffalo mozzarella, basil, flat bread                                                                                                   5.25

Nduja sausage, caramelised onions, mozzarella flat bread                                                                               5.75

 

Small plates

Soup of the moment, chequers bread                                                                                                            5.50

Fish chowder, samphire, garden peas                                                                                                           6.50|13.00

Potato & lemon risotto, candied tarragon, duck egg                                                                                         6.50|13.00

Wild mushrooms on toast, poached egg, hollandaise sauce                                                                             6.25

 

Boards

Sea – Dill & gin cured salmon, apple salad, soft shell crab, thai muscles, garlic aioli, pickles & bread                   15.00

Forest – Crispy belly of pork, apple and vanilla purée, Parma ham, pulled pork croquettes, pea shoots, aioli         15.00

Pickles & bread

Garden- couscous, chard spring vegetables, spring onion potato hash celeriac, pickles & bread                          13.50

 

Roasts 13.50 kids 6.50 to include as much veg and potatoes as you like, just ask for more!

Roast topside of beef, yorkshire pudding, roast potatoes, creamed leeks, roasted carrots,

green beans, braised red cabbage gravy

Roast chicken, roast potatoes, creamed leeks, roasted carrots, green beans, braised red cabbage, gravy

Roast pork belly, roast potatoes, creamed leeks, roasted carrots, green beans, braised red cabbage, gravy

Sweet potato, spinach, smoked cheddar, cashew nut wellington, roast potatoes, creamed leeks, roasted carrots, green beans braised red cabbage, mustard cream sauce

 

Mains

Moules marinara, smocked pancetta, samphire, crusty bread                                                                          15.00

Tomato & samphire seafood stew, homemade crusty bread                                                                            16.00

Squash risotto, sweet potato crisps, Parmesan tuille                                                                                      13.75

Dry aged rib eye steak, hand cut chips, heritage tomatoes, field mushroom, garlic butter, peppercorn sauce          15.50

 

Sides

Garden salad 2.95              Hand cut chips, aioli 4.95              Buttered new potatoes 3.95

 

Desserts

Brayburn apple & sultana crumble, custard                                                                                                    6.00

Double chocolate brownie, honeycomb ice cream, strawberry compote                                                              6.25

Lemon whip, meringue, mango puree, vanilla crumble, passionfruit pearls                                                         6.00

White chocolate mousse, chocolate ganache, chocolate shards, chocolate soil                                                   6.50

 

Homemade ice creams & sorbets

ICE CREAM all made in house, served with raspberry gel, praline                                                                    4.70

Belgium chocolate… Vanilla…Honeycomb

SORBET all made in house, served with raspberry gel, praline                                                                       4.70

Coconut… Raspberry… Strawberry

 

A 10% discretionary service charge will be added to your bill for all tables of 8 people and above

Allergen Information… Our kitchen contains most common allergens as do most of our dishes. If you have a allergy please talk to a member of our team who will happily discuss all our recipes to find you a safe product. We will do our best to provide a safe area however cross contamination may still be an issue