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Lunch time Favourites

The Hot Baked Ciabatta Corner

Tuna melt ciabatta £6.25

Beef fillet with mushrooms, onions and mustard mayo £7.95

Bacon brie and cranberry £5.90

Sun dried tomato, feta and pesto £5.50

Chicken BLT £5.90

Chicken and red pepper fajita £5.95

Pulled pork stuffing and apple sauce £5.95

Classic Sandwich Corner

Glazed ham, salad and mustard £4.60

Roast beef, salad and horseradish £4.60

Prawn Marie rose £4.90

Mature cheddar, tomato and chutney £4.50

Bacon and brie £4.90

Brioche Corner

Pulled pork brioche
With a barbecue glaze and crunchy slaw £6.25

Giant Fish finger brioche
With tomato ketchup or salad cream £6.25

German bratwurst with sauerkraut £6.25


Rustic bread and olive board
With butter and an olive oil and balsamic dip £4.25

Trio of humus
Garlic, lemon and chilli with warm pitta and marinated tomatoes £4.50

Soup of the moment
With fresh bread and butter £4.50

Whole tiger prawns (4)
With a duo of chilli mayo dip and a zesty sour cream £6.75

Hot and cold smoked local trout
Caught from the river Test, with a mustard dill sauce and micro herbs £5.95

Creamy garlic mushrooms
With deep fried focaccia fingers £5.50

Chicken tikka salad
Strips of chicken marinated and flash cooked.
With cucumber and yoghurt raita and mini poppadum’s £5.50

Cheese and bacon pinwheels
Flavoured with red and green pesto, accompanied with a fragrant tomato dipping sauce £5.50

Main Courses

Barbecued breast of chicken
Marinated in the sauce itself, with crushed potatoes, griddled asparagus and a barbecue drizzle

Venetian duck ragout
Pulled duck legs and a Venetian style sauce combined with pappardelle and topped with grated Parmesan. Ideal with a balsamic dressed salad

Italian poached monk fish
Poached in tomatoes and white wine, with herbed cous cous and an Italian style sauce

Seafood mixed grill
Sea bass fillet, river Test trout, scallops and tiger prawns with garlic butter and gastro chips

Grilled avocado
Topped with mozzarella, on roasted vegetable ratatouille with new potatoes

Turkey escalope
Rolled with pancetta, vegetable ratatouille and feta cheese, served on stewed tomatoes with cubed potatoes

Duo of lamb
Pulled shoulder and seared fillet on green mash and a light jus

Rosemary brushed 10oz rump steak
On gratin potatoes with a simple Dijon sauce and roasted cherry tomatoes

Leek, ricotta and gruyere filo basket
Rich and cheesy with a stewed tomato sauce and roasted new potatoes

Cajun pork fillet
With flame roasted pimentos and chorizo. With a pineapple salsa and gastro chips

All Main Courses are Served With a Selection of Fresh Vegetables or Dressed Salad

See our specials board for today’s selection of desserts


Please see our specials boards for more choices and today’s desserts.
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