Sunday Menu

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Sunday 25th February 2024

Starters and Snacks
Oysters on ice, lemon, shallots in red wine, Tabasco 3.25 (each)
Marinated olives, lemon, herbs, and garlic 3.95
Chicken wings, salt and pepper, chilli & spring onion salad 6.95
Sugar cured venison carpaccio, wasabi mayo, toasted peanut 9.95
Chicken liver and brandy pâté, red onion marmalade, charred sour dough 7.95
Root vegetable soup, crispy sage, crusty bread and butter 6.50
Celeriac schnitzel, fried hens’ egg, pickled mushroom, sauerkraut 7.25
Pork and black pudding croquettes, brown sauce 6.95
Tigers milk,
seabass ceviche, crispy squid, coriander 9.25
Pheasant spring roll, hoi sin and plum sauce 8.95
Manchurian vegetable balls, ginger and soy sauce, crispy noodles 7.50

Lighter Dishes
Macaroni cheese, roasted tomatoes, charred gem lettuce 9.95
Devilled lamb’s kidneys on toast 10.95
Crispy beef salad, mango and chilli dressing, cashew nuts 14.95
Hog roast bap, apple sauce, crackling, stuffing, a few chips 12.95
Soft shell crab, Thai red curry noodles, coriander, and lime 14.95

Roast topside of beef, (served pink) seasonal greens, Yorkshire pudding, red wine gravy 19.75 *
Half roast chicken, seasonal greens, Yorkshire pudding, stuffing, red wine gravy 18.95 *
Roast Belly pork, (boned & rolled) seasonal greens, stuffing, apple sauce, Yorkshire pudding 18.75 *
Steak burger, melted cheese, chips, tomato salsa 16.95*
Haddock in beer batter
, chips, mushy peas, chunky tartar sauce 16.95*
Wild mushroom strudel, truffle oil, roast vegetables, parmesan custard 16.45
Belly pork ramen,
noodles, soft boiled egg 18.75
Roasted curried cauliflower, red lentil dhal, coriander falafel 15.75
Pan fried Cod, crushed potatoes, samphire, broccoli, caper butter 21.95
Butter cross pork and leek sausage, buttered mash, onion gravy 14.95*

Items with an asterisk (*) are available as a portion suitable for children

Plum jam Semifreddo, toasted nuts 6.95
Pear tart tatin, rum and raisin ice cream 6.95
Black Forrest nod, chocolate cake, chocolate mousse, kirsch cherries 8.50
Sticky toffee pudding, caramel sauce, honeycomb ice cream 7.95
Crème brûlée 6.95
Lemongrass pannacotta, pineapple compote, coconut madeleines 7.50
Apple and blackberry crumble, vanilla custard 7.50

Ice creams and sorbets - Selection of 3 from Cheshire Farm 5.95 (2 scoops 3.90/ 1 scoop 1.95)
Ices: Strawberries & Cream, Chocolate & Orange, Vanilla, Honeycomb
Sorbets: Green Apple, Blood 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.

Hot Drinks
Cafetiere Coffee 3.25
Cappuccino 3.25
Café Latte 3.25
Pot of Yorkshire Tea 3.00
Speciality Tea 3.30
Espresso 3.00
Double Espresso 3.25