Summer Dinner Menu

Starters

SOUP OF THE DAY 8
Served with a sourdough roll (Vg/Gf*)

GOCHUJANG PORK BON BONS 9
with pickled vegetable salad & sweet and sour chili sauce (Gf)

PRESSED HAM HOCK 8
with an apple & celeriac slaw, black pudding crumb, cider honey & mustard dressing (Df)

SURF & TURF MAC N' CHEESE 10
tiger prawns & chorizo in a smokey cream cheese sauce

TIAN OF AVOCADO 8
wild rice, pistachio & beetroot salad with a chili dressing (Gf/Vg/N)

Mains

TANDOORI BAVETTE STEAK 22
with Mumbai sweet potato, curried onion fritter, pickled vegetable salad with mango & mint yogurt (Gf)

GRILLED SEABASS FILLET LINGUINE 23
with tiger prawns, star anise, ginger, lemon grass, chilli & corriander butter.

CHAR GRILLED STICKY KOREAN BBQ CHICKEN 21
with stir fried pak choi, egg noodles, spring onion and toasted sesame seeds. (Df) (Hot)

SLOW COOKED BELLY PORK 24
with Hasselback potato, leeks and peas & a white wine, honey and coarse grain mustard sauce (Gf)

BUTTERNUT SQUASH, PEA & ASPARAGUS RISSOTTO 17
with vegan blue cheese, truffle oil & toasted pine kernels (Df/N/Vg)

SPINACH & RICOTTA RAVIOLI 17
with a tomato & pesto sauce, parmesan shavings, served with garlic bread. (N)

Sides

Fries, Jacket potato, New potatoes, Garden salad, Seasonal vegetables, Garlic mushroom, Onion rings, Garlic bread 4

Cheesy Garlic bread 5

Desserts

ENGLISH STRAWBERRIES & CLOTTED CREAM MERINGUE WITH PIMM'S SYRUP (GF) 8
MOJITO CHEESECAKE AND DARK RUM BANANAS (GF) 8
WHITE CHOCOLATE & RASPBERRY PANNACOTTA (GF) 8
VEGAN PEACH MELBA FRANGIPANE WITH VEGAN VANILLA ICECREAM & RASPBERRY COULIS (DF) 8
SELECTION OF CHEESES, WITH APPLE, CHUTNEY & BISCUITS SELECTION OF ICE CREAMS OR SORBETS 6

To share

BAKED CAMEMBERT 18
Honey, chili flakes & garlic rosemary baked camembert cheese with a red onion marmalade, sourdough and rustic breads

SEAFOOD SHARING BOARD 30
salt & pepper squid, smoked mackerel, smoked salmon fillet, seafood cocktail, roll mop served with rustic breads, tartare sauce, chili sauce (Df)

Salads

ROASTED SUMMER SQUASH 12
with avocado, quinoa, a raspberry mayonnaise and garnished with toasted pine kernels. (Df/N)

HERITAGE TOMATO 12
whipped goats cheese curd, basil oil, balsamic dressing, mixed olives & walnuts (GfN)

Add smoked flaked salmon or chicken 4

Add a 6oz flat iron steak sliced into strips 12

From the grill

Award winning Walter Rose steaks cooked how you like them , infused with a garlic & rosemary butter. (GF)

6oz Flat iron 18
8oz Sirloin 30
8oz Rump 25
8oz Fillet 38
16oz Chateaubriand Sharer75

Choose your style of potatoes
New potatoes, Fries or Jacket potato

Choose your sauce
Mushroom, Peppercorn, Stilton

CAJUN CHICKEN 17
with chargrilled pineapple, coleslaw, fries & a mango & pineapple salsa

17 10oz GAMMON STEAK 18
with pineapple, fried egg, slow roasted tomato, field mushroom and fries

Burgers

MONTEREY JACK & BACON BUGER 17
with relish, baby gem, tomato, onion, gherkin served in a toasted brioche bun & fries

SPICY BEAN BURGER 17
with sweet pickled red onion, baby gem, gherkin, tomato, chipotle mayonnaise served in a beetroot bun & fries (Vg)

KOREAN BBQ CHICKEN BURGER 17
with coleslaw, baby gem, tomato, in a toasted brioche bun & fries

If you have any food intolerances or allergies, please let one of the team know. (gf) - gluten free (gf*) - can be gluten free (v) - vegetarian (vg) - vegan (df) - dairy free (df*) - can be dairy free(v*) - can be vegetarian (n) - contains nuts.