SCROLL DOWN FOR EVENING MENU

DAYTIME MENU.

Monday - Friday. 9am - 4pm | Sat - Sun. 10am - 4pm


LIGHT BREAKFAST
-

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

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

Poached hens eggs, quinoa, sweet potato, kale, watercress & almond pesto.    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, fried egg with tomato jam & toast.    9.5

Daily soup.    6


SALADS
-

Roasted heritage beetroot & parsnips, quinoa, mixed leaves & balsamic. (v, gf,)    6.5 / 10

Serrano ham with buffalo mozzarella, figs, mint, rocket & oven dried tomatoes. (gf)   7.5 / 12.5

Classic caeser.    10

Smoked trout, baby gem, new potatoes & toasted almonds with horse radish dressing.   7.5 / 12.5


LARGER PLATES
-

Angus beef burger, gouda cheese & tomato with shallot mayonnaise & chips.   12.5
add streaky cured bacon for an extra 1.5

Beer battered fish & chips with mushy peas & homemade tartar sauce.    12.5

Roasted pumpkin risotto with sundried tomatoes & gorgonzola.    14

Cornish mussels & chips.
(please ask your server for today’s sauce)    10


SIDES
-

Sourdough, aged balsamic & olive oil. (v)    3.5

Green beans. (v)    4

Chips. (v)    3.5

Mashed potatoes.    3.5

Green salad.    2.5


SWEETS
-

Sticky toffee pudding & pecan toffee sauce with vanilla ice cream. (n)    7

Vanilla crème brûlée & shortbread.  7

White chocolate panna cotta with passion fruit.    6.5

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

 

EVENING MENU

Monday - Saturday. 6pm - 10pm | Sunday - Not available


SMALL PLATES
-

Half pint of prawns with lemon mayonnaise.    7.5

Smoked salmon with caper & boiled egg dressing. Served with watercress.    9.5

Pork terrine with cornichons &
sourdough croutes.    6.5

Mac & cheese with basil pesto & sundried tomatoes. (v)    8

Daily soup.    6


LARGE PLATES
-

Tiger prawn & shrimp linguine, roasted red onion, chilli, garlic & toasted breadcrumbs.    15.5

Roasted pumpkin risotto with sundried tomatoes & gorgonzola.    14

28 day aged yorkshire rib eye, chips, watercress with béarnaise or
garlic & parsley butter. (gf)    22.5

Pie of the day, peas & mashed potatoes.    15.5

Angus beef burger, gouda cheese & tomato with shallot mayonnaise & chips.   12.5
add streaky cured bacon for an extra 1.5

Fish cake with creamed leeks, ratatouille, red pepper coulis, basil oil & aoli.   14.5


SALADS
-

Roasted heritage beetroot & parsnips, quinoa, mixed leaves & balsamic. (v, gf,)    6.5 / 10

Serrano ham with buffalo mozzarella, figs, mint, rocket & oven dried tomatoes. (gf)
7.5 / 12.5

Classic caeser.   10

Smoked trout, baby gem, new potatoes & toasted almonds with horse radish dressing.   7.5 / 12.5


SIDES
-

Sourdough, aged balsamic & olive oil. (v)    3.5

Green beans. (v)    4
Chips. (v)    3.5

Mashed potatoes.    3.5

Green salad.    2.5


SWEETS
-

Sticky toffee pudding & pecan toffee sauce with vanilla ice cream. (n)    7

White chocolate panna cotta with passion fruit.    6.5

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

Vanilla crème brûlée & shortbread.  7