Bread board - warm sourdough boule with butter (v)
3.75
Hovedret
To share - rosemary & garlic baked camembert baked in sourdough with celery (v)
12
To share - board of Italian cured meats from Calabria, sun dried tomatoes and lemon & thyme infused olives, served with sourdough bread and balsamic vinegar
14
Chicken & sauternes parfait served with hazelnuts and toasted sourdough (a, n)
5.25
Roasted cauliflower, aubergine and butternut squash with golden raisins & pomegranate, served on toasted ancient grain bread (ve)
5.25
Lightly dusted calamari with 'nduja mayo
5.5
Pan-seared scallops in fire-roasted pepper sauce with courgette fritters (a)
8
To share - the whole hog
26
Salads and light mains
Smoked beetroot tart with ribbons of carrots, courgettes and celeriac, served with a citrus dressing (ve)
9.25
Chargrilled chicken breast rainbow salad with ribbons of carrots and courgettes, red peppers, pumpkin seeds, chickpeas and avocado
9.75
Seared tuna served on a bed of fine beans, sun dried tomatoes, olives and red onion
12.5
Main courses
Fish & chips - line caught cod, ale-battered, served with triple-cooked chips, mushy peas and tartare sauce (a)
11.25
Handmade British beef burger in a brioche bun with bacon and melted cheese, served with a gherkin and fries
10.94
Roast Atlantic cod with peas, leeks and a chorizo & pea ragu (a)
15
28-day aged rib-eye steak, mini Yorkshire puddings filled with caramelised onions, triple-cooked chips and a horseradish butter
15.5
Lamb duo - pan-roasted lamb rump & pulled shoulder pie on French beans, leeks and garlic, served with a red wine jus
15
Slow-braised rabbit leg on barley risotto with confit garlic and stem broccoli
15
Asparagus & sun dried tomato risotto with pecorino and pumpkin seeds (v)
10.5
Sides
Sweet potato fries
3.5
Coleslaw
2.5
Triple-cooked chips
3
Watercress & shaved hard cheese salad
3.25
Onion rings (a)
2.5
Dessert
British cheese board including Cornish Blue, Wensleydale with cranberry, Sandham's crumbly Lancashire and St. Helen's Farm goat's cheese, served with celery, savoury biscuits & red onion chutney (v)
7
Warm chocolate brownie served with hazelnut ice cream (v, n)
5.25
Lemon tart with raspberries
5.25
Rhubarb & ricotta cheesecake with strawberry compote
