“Likely” Pie, Pastry and Ale “week’ menu Fri 14th to Sat 22nd February 2025
Starters and Snacks
Soup of the day
Coquilles Saint Jacques Vol au Vent: queenie scallop and crayfish, crab bisque, cheesy mash top
Beef cheek and smoked oyster pithivier, diced root vegetables, marrow beef jus, spinach
Curried Lamb pie, pineapple chutney, mint yoghurt, Bombay potatoes
Green lentil, wild mushroom and spinach “shepherd’s pie”, carrot and swede top, pickled cabbage
Chicken wings, salt and pepper, chilli & spring onion salad
Indian lentil doughnuts, coconut and chilli sambals, mango chutney
Coronation chicken terrine, pickled apricots, toast
Prawn and crayfish cocktail with avocado mousse
Lighter Dishes
Venison empanada (Spanish fried “pasty”), salsa matcha, beef fat chimichurri
Borek (Turkish filo pie: feta, cavolo nero and spinach), beetroot with pomegranate molasses, heritage tomato and cucumber salad
Grosvenor pie (pork, chicken, bacon and egg), piccalilli, watercress and caper salad, a few fries
Crispy beef salad, sweet chilli sauce, mint, toasted peanuts, coriander and lemongrass dressing
Macaroni cheese, roasted tomatoes, charred gem lettuce
Mains
Cow pie, cheese and pickled onion chips, watercress salad
Chicken and wild mushroom pie, truffle & parmesan chips, spring veg
Poachers Pudding – Venison, pheasant & rabbit in suet, greens, red cabbage, game gravy and a few chips
Classic fish pie (smoked haddock, cod, salmon and prawns), French peas
Brunch pie - sausage, egg, bacon, mushroom & black pudding pie, thyme baked beans, hash browns
Duck Wellington, black truffle oil and chive mash, buttered cabbage, blackberry sauce,
Welsh Lobscouse (lamb stew) pie, doorstop bread and butter
Mexican vegetable and bean pie, avocado and tomato salad, tequila and chipotle dressing, paprika fries
Steak burger, melted cheese, chips, tomato salsa
Haddock in beer batter, chips, mushy peas, chunky tartar sauce
Balado Terong (Indonesian aubergine with chili), rice noodles, bits
Pork fillet stuffed with apple and fennel sausage, bubble & squeak, vegetable medley, cider and mustard sauce
Puddings
Cherry crumble pie, custard, vanilla ice cream
Lemon meringue pie, blueberry compote, cream
Sussex pond pudding (apple, treacle and lemon in suet pastry), custard, vanilla ice cream
Erbistock mud pie, cookie dough ice cream, dark chocolate sauce
Manchester tart (baked custard & raspberry tart with coconut) raspberry compote, vanilla ice cream
Creme caramel, burnt orange and spiced rum compote, ginger biscuit
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
Ice creams and sorbets - Selection of 3 from Cheshire Farm
Ices: Strawberries & Cream, Double Chocolate, Vanilla, Toffee fudge, Stem ginger
Sorbets: Green Apple, Orange, Blackcurrant
The Boat Cheese Selection - Crackers, biscuits, cornichons, pickled grapes
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 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 rosettes 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 its 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 matures it for a minimum of two months. The result is a cheese with a complex flavour, and both a crumbly and creamy texture.
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