Starters & Snacks
Marinated olives, lemon, herbs, chilli and garlic
£3.95French onion soup, cheddar crouton, bread and butter
£8.50Chicken wings, salt and pepper, chilli & spring onion salad
£7.25Parmesan choux buns, goats cheese mousse, rosemary and red pepper jam
£8.95Venison, pheasant and black pudding terrine, pear and golden raisin chutney, toast
£9.25Manchurian vegetable balls, crispy noodles, spiced tangy sauce
£8.25Seafood gratin - queenie scallops and mussels with nduja butter, pickled apple and fennel salad
£9.95Curried Lamb pie, pineapple chutney, mint yoghurt, Bombay potatoes
£8.75Salmon mousse with a smoked salmon wrap, avocado and tomato garnish, melba toast
£9.95Lighter Dishes
Crispy beef salad, sweet chilli sauce, mint, toasted peanuts, coriander and lemongrass dressing
£15.95Macaroni cheese, roasted tomatoes, charred gem lettuce
£9.95Fishcakes, (Salt Cod, Prawns, Salmon, Smoked Haddock), tomato and pickled cucumber, crispy capers
£15.95Wild boar, chilli & garlic hot dog, cider braised onions, tomato & chilli jam, sesame seeded bun, a few fries
£13.95Smoked Haddock, poached egg, kedgeree risotto
£15.95Mains
Roast turkey with all the trimmings
£21.95Pan-fried lamb rump (served pink), shepherds’ pie roll, braised red cabbage, blackberry & red wine sauce
£27.95Ham egg and chips, cold thick cut ham, free range eggs, homemade piccalilli, chips
£16.95King oyster mushroom Bourguignon, chive mashed potatoes, greens, cheddar cheese dumplings
£15.95Beef cheek, braised and glazed in Guinness, dauphinoise potatoes, kale, blackberry sauce
£24.9510oz Rump Steak, peppercorn sauce, field mushroom, green beans, roast tomato, chips
£26.95Steak burger, melted cheese, chips, tomato salsa
£16.95Vegetable Biriani, Makhani (butter) curry sauce, chutney’s
£16.75Haddock in beer batter, chips, mushy peas, chunky tartar sauce
£16.95Cod with herb crust, celeriac & white wine cream, potato dumplings, pickled cranberries, clementines
£22.95Roasted partridge, celeriac rosti, pickled pears, brandy and chestnut sauce
£22.95Game pie (venison, pheasant, rabbit), chips, braised red cabbage, tender stem broccoli, game gravy
£19.95Items with an asterisk (*) are available as a portion suitable for children.
If you have a food allergy, intolerance, or coeliac disease – please speak to the staff about the ingredients in your food and drink before you order. Thank you
Puddings
Xmas pudding, brandy butter, pouring cream
£8.95Peanut butter 'banoffee pie', banana cake, banana mousse, salted caramel sauce, peanuts
£8.25Apple and cranberry strudel, vanilla custard, cinnamon ice cream
£7.95Espresso and dark chocolate tart, Mocha bean ice cream, honeycomb
£8.45Creme caramel, prunes in Armagnac
£7.95Sticky toffee pudding, butterscotch sauce, vanilla ice cream
£7.95Ice creams and sorbets - Selection of 3 from Cheshire Farm 5.95 (2 scoops 3.90/ 1 scoop 1.95)
Ices: Strawberries & Cream, Double Chocolate, Toffee Fudge, Vanilla
Sorbets: Green Apple, Orange, Blackcurrant
The Boat Cheese Selection - Crackers, biscuits, cornichons, pickled grapes (any 5 - 12.95)
Ashlynn – A goat’s cheese with an artisan vibe, it is rolled in ash and has a line of charcoal running through the middle, do not let that put you off, it was one of our favourites from the tasting.
Wigmore Brie - A ewe’s milk cheese, creamy and crumbly, made by Anna and Andy Wigmore, hence for the name. The cheese has a bloomy natural rind.
Oxford Blue – A variety and brand of blue cheese produced in Burford, Oxfordshire in 1995 by French Baron Robert Pouget. It has traditions of stilton cheese but with a creamier consistency.
Tete de Moine – Literally meaning ‘monk’s head’ this cheese is shaved into rosette’s rather than sliced. This cheese is aromatic and strong, a ‘cheese-lovers’ cheese
Oxford Isis – A soft washed-rind cheese. Washed in honey mead giving it a lovely sweetness that balances nicely with it is pungent tang.
Snowdonia Black Bomber – A cheddar at heart but this packs a punch. The perfect blend of creaminess and a tang that is to die for.
Gorwydd Caerphilly – The family make this earthy Caerphilly from unpasteurised cows' milk and mature it for a minimum of two months. The result is a cheese with a complex flavour, and both a crumbly and creamy texture.