SCROLL DOWN FOR EVENING MENU

DAYTIME MENU.

Monday - Friday. 9.30am - 4pm | Sat - Sun. 10am - 4pm


LIGHT BREAKFAST
-

Quinoa, cherry & goji granola with
coconut yoghurt & berries (v, gf, df) 8

Buckwheat & buttermilk pancakes with raspberry curd, berries & coconut yoghurt (v, gf) 8

Poached hens eggs, Broad bean, spinach, sweet corn, pea, pesto & quinoa (v, n) 8


BRUNCH
-

Eggs benedict/royal or florentine 9.5

Smashed avocado & teriyaki salmon with pickled chilli & served on sourdough 10.5

Streaky cured bacon, herb sausage, black pudding, fried egg with tomato jam & toast 9.5

Daily soup 6


SALADS
-

smoked trout with fennel, spring onion, apple, beetroot & dill, yoghurt & horseradish dressing 10

Asparagus, mange tout, avocado & quinoa, cucumber, cherry tomatoes (gf,v) 6.5/10

Serrano ham, buffalo mozzarella with mango, rocket, sweet chilli & basil dressing (GF) 7.5/12.5

Crispy duck, watercress, caramelised onions, rocket and hoisin dressing 7.5/12

chicken breast with roasted butternut squash, red onion, baby spinach, caramelised walnuts & mustard dressing 6.5/10


LARGER PLATES
-

Angus beef burger, gouda cheese
& tomato with burger sauce & chips 12.5
Add streaky cured bacon for an extra 1.5

Beer battered fish & chips with
mushy peas & homemade tartare sauce 12.5

sundried tomato risotto, olive, gorgonzola and basil 14

smoked haddock with bubble & squeak, spinach, poached hens egg and grain mustard 13.5


SIDES
-

Tenderstem broccoli with chilli & garlic (v) 4

Sourdough, aged balsamic & olive oil (v) 3.5

Cauliflower cheese 5

Green salad 2.5

Chips (v) 3.5


SWEETS
-

Tiramisu 7

Dark chocolate crème brûlée with
raspberries & shortbread 6.5

Sticky toffee pudding, pecan toffee sauce and vanilla ice cream (n) 7

white chocolate mousse with blackberries 6.5

Cheese, chutney and oat cakes
(please ask your server for today’s cheeses) 9.5

 

EVENING MENU

Monday - Saturday. 6pm - 10pm | Sun. 10am - 9pm


SMALL PLATES
-

Half pint of prawns with lemon mayonnaise 7.5

pan fried chorizo & shallots with guacamole on toasted sourdough 8

smoked salmon with blood orange, pickled beetroot & radish, preserved lemon and horseradish 9.5

pork terrine with cornichons & sourdough croutes 7.5

Mac & cheese with broccoli & peas (v) 8

Daily soup 6

wild mushroom arancini with mushroom velouté 7.5


LARGE PLATES
-

28 Day aged yorkshire rib eye, chips,
watercress with béarnaise or garlic & parsley butter (Gf) 22.5

pan fried sea bass with saffron, pea and crab risotto, lemon oil dressing 16.5

confit pork belly, black pudding mashed potato, braised puy lentils & salsa verde 16.5

roasted salmon, peperonata and pesto 14

Angus beef burger, gouda cheese & tomato with burger sauce & chips 12.5
Add streaky cured bacon for an extra 1.5

ricotta, goats cheese & butternut squash crepe cannelloni, pumpkin puree & pea shoots (v) 14

pie of the day with peas & mashed potatoes 12.5


SALADS
-

smoked trout with fennel, spring onion, apple, beetroot & dill, yoghurt & horseradish dressing 10

Asparagus, mange tout, avocado & quinoa, cucumber, cherry tomatoes (gf,v) 6.5/10

Serrano ham, buffalo mozzarella with mango, rocket, sweet chilli & basil dressing (GF) 7.5/12.5

Crispy duck, watercress, caramelised onions, rocket and hoisin dressing 7.5/12

chicken breast with roasted butternut squash, red onion, baby spinach, caramelised walnuts & mustard dressing 6.5/10


SIDES
-

Tenderstem broccoli with chilli & garlic (v) 4

Sourdough, aged balsamic & olive oil (v) 3.5

Cauliflower cheese 5

Green salad 2.5

Chips (v) 3.5


SWEETS
-

Tiramisu 7

Dark chocolate crème brûlée with
raspberries & shortbread 6.5

Sticky toffee pudding, pecan toffee sauce and vanilla ice cream (n) 7

white chocolate mousse with blackberries 6.5

Cheese, chutney and oat cakes
(please ask your server for today’s cheeses) 9.5


df / dairy free  gf / gluten free  v / vegetarian  n / nuts