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"pubs can be magical places where all sorts of different groups of people meet, mingle and relax together. A place where you can share imaginative fresh food and quenching drinks, all served by exceptional teams who are obviously engaged by their work. Pubs can and should be like this" |
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Lunch Sunday Wine Wines of the month
Evening Menu To share English meat platter; cumbrian air dried ham, bluebell honey roast ham and smoked venison, organic fig chutney, bread 11.00 Artisan bread board; locally baked selection of breads, balsamic olive oil, unsalted butter 5.50 Camembert baked with white wine and herbs, toasted bread 9.00 Seafood plate; potted prawns, marinated sardine fillet, fried whitebait and smoked mussels, granary bread 12.00
Starters Soup of the day, bread 4.80 Goats cheese, red onion, and walnut tart, mixed leaf salad 5.00 Smoked Sussex lamb, asparagus, pea & lambs lettuce salad, fresh mint oil 6.50/11.00 Pear, fennel & rocket salad, honey mustard vinaigrette 4.50/8.50 Cornish queen scallops poached in a rosemary cream, red pepper lentils 6.50/11.50
Mains Chargrilled 12oz rib-eye steak with thick-cut chips, green beans and chestnut mushrooms 15.50 8oz fillet steak with straw chips, mixed leaf salad and confit tomato 17.50 choice of sauces; stilton pepper cream, basil and tarragon butter, red wine and onion jus, Pan seared Gressingham duck breast, braised beetroot, frisee salad with oak smoked bacon 12.50 Lemon thyme roast corn-fed chicken supreme, champ and green vegetables 9.90 Pork tenderloin, parsnip crisps, creamed leek and lentils, roasted vine tomatoes 11.50 Organic Shetland salmon supreme on a rosemary, courgette and potato cake, white wine tarragon sauce 13.50 Wild mushroom & ricotta ravioli with a herb butter & parmesan shavings (v) 7.50 Fish of the Day (please see specials board for availability)
Sides Hand-cut thick chips 2.50 with stilton pepper cream 0.50 Spring onion and chive mashed potato 2.50 Tomato and red onion salad, balsamic dressing 3.00 Herb buttered new potatoes 3.00 Desserts Crumble of the day with vanilla custard 5.80 Trio of Sorbets (please ask for today's selection) 3.25 Kirsch Marinated Cherry Clafoutis 5.50 White Heath Farm Ice Cream 2.20 English Cheese Board; served with oat biscuits, 7.00 |
