Starters
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6.50
Pea & lovage soup
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6.50
Ham hock broth
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6.50
Lancashire cheese & onion tart
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6.50
Chicken liver pate with cornichons
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9.00
Twice baked smoked haddock souffle
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9.00
Crogsland road smoked salmon
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9.00
Razor clams with ramsons
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12.00
Wye Valley asparagus, hot with hollandaise or cold with vinaigrette
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12.00
Lemon soused scallops with fennel
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15.00
British cured meat board ( for two )
Salads
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7.00/11.00
Spring vegetable, lemon vinaigrette
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9.00/12.00
Butter lettuce, Oxford Blue, pear and celery
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10.00/15.00
Grilled salmon with peas, Jersey Royals and mint
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10.00/15.00
Chicken, avocado and bacon
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10.00/ 15.00
Smoked pigeon, Scotch quail eggs and puy lentils
Main Courses
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13.50
Mince and potatoes
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15.50
Fish pie with peas
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16.00
Fish and chips with mushy peas
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17.50
Pork cutlet with Crubeens, watercress and apples
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18.00
Fillet of sea trout with fennel, heritage tomatoes & samphire
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18.00
Roast cod with Bobby beans and green sauce
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19.00
Wild rabbit with nettles & bacon
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22.50
Barnsley chop with wild garlic mash, sweetbreads and kidneys
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26.00
Rib eye steak, chips, bearnaise sauce
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32.50
Dover sole, grilled or meuniere
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17.00/34.00
Roast Banham chicken with sage & onion stuffing
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68.00
Porterhouse steak, chips, béarnaise sauce ( for two )
Sides
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4.00
Spinach, steamed or creamed
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4.00
Tenderstem broccoli
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4.00
Jersey Royals, mash
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4.00
Iceberg lettuce with salad cream
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4.00
Chantenay carrots and heritage beetroot
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4.00
Cornish greens
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4.00
Herb salad