Specials Menu

May/June 2019


Scallops with curried parsnip purée

parsnip crisps and pomegranate (GF) 8.50

Wild mushroom arancini

with fresh tomato salsa and rocket (V) 6.50

Marinated chicken skewers

with chilli and mango salsa (GF) 6.50


Crispy pork belly with black pudding

celeriac remoulade and apple purée (GF) 16.50

Smoked ribs with triple cooked chips

dry slaw & cherry bourbon sauce 15.00

Steamed mussels with cider

leeks and chorizo (GF) 14.50

Griddled vegetables and halloumi

with couscous (V) 12.50


Rhubarb fool

bandy snap basket (V) 6.50

Summer berry bread & butter pudding

with warm custard (V) 6.50

Homemade banoffee pie

(V) 6.50