FULL ENGLISH:

Sausage, bacon, grilled tomato, baked beans, mushroom and two eggs, served with toast and tea or coffee.

VEGETARIAN FULL ENGLISH: V

Grilled tomato, mushroom, baked beans, potato wedges and two eggs, served with toast and tea or coffee.

TOAST V

served with butter and marmalade or strawberry jam

SAUSAGE SANDWICH,

served with tea or coffee.

WITH A FRIED EGG

BACON SANDWICH,

served with tea or coffee.

WITH A FRIED EGG

BREAD AND HOUMOUS, V

with olive oil and balsamic vinegar.

BREAD AND OLIVES, V

with olive oil and balsamic vinegar.

CRISPY FRIED POTATO WEDGES,

with a crème fraiche & spring onion dip and a BBQ sauce.

WITH BACON AND CHEDDAR OR

CHILLI CON CARNE AND CHEESE

BREADED BUTTERFLY KING PRAWNS,

with a sweet chilli sauce.

CHICKEN, CHORIZO & PEPPER SKEWERS,

drizzled with a sweet chilli sauce.

BREADED MUSHROOMS,

with garlic mayonnaise for dipping.

SOUTHERN- FRIED CHICKEN BREAST,

in a southern-fried-style coating, with BBQ sauce.

NACHOS, V

Topped with melted cheese, topped with roquito pepper, jalapeños, salsa, guacamole and a crème fraîche & spring onion dip.

WITH CHILLI CON CARNE

THE ULTIMATE PLATTER:

Perfect for three or four to share: a huge platter of southern-fried-style chicken breast pieces, breaded mushrooms, pork ribs, crispy fried potato wedges, toasted garlic ciabatta bread strips and beer-battered onion rings – served with a BBQ sauce, salsa and a crème fraîche & spring onion dip.

COTTAGE PIE:

Minced beef with carrot, leek, onion and red wine, topped with a cheesy mash and served with garden peas and ciabatta.

8OZ GRILLED RUMP STEAK,

served with chips, onion rings, grilled tomato

ADD PEPPERCORN SAUCE

CHILLI CON CARNE,

with rice and nachos, topped with a crème fraiche & spring onion sauce.

LINCOLNSHIRE PORT SAUSAGES:

served with a rich red wine gravy, sautéed red and spring onions and buttery mash.

BEEF IN RED WINE PIE:

Slow-cooked pieces of beef and bacon in a rich red wine gravy, encased in shortcrust pastry and served with garden peas and chips.

HAND-BATTERED HADDOCK

served with chips, minted mushy peas and tartare sauce.

BRITISH WHOLETAIL SCAMPI

served with chips and tartare sauce.

CHICKEN TIKKA MAKHANI:

Chicken breast pieces, in a creamy lentil, spinach & cashew nut curry sauce.

GOAN VEGETABLE CURRY:

Sweet potato, onion, tomato, peppers, chickpeas and spinach in a medium-spiced coconut cream & yoghurt sauce.

CHICKEN SOUVLAKI

Greek-style chicken breast, red onion & mixed pepper skewers, with houmous, a crème fraîche & spring onion dressing and a flatbread to wrap.

ITALIAN-STYLE CHICKEN,

grilled and served with potato wedges, sautéed peppers, red onions and spinach – topped with a creamy white wine & garlic sauce.

OPEN CHICKEN PIE:

Chicken breast in a creamy smoked Applewood cheese & bacon sauce, in an open puff pastry pie, served with garden peas and chips.

SMOTHERED CHICKEN,

grilled and topped with bacon, sticky BBQ sauce and melted cheese and served with chips and garden peas.

BUTTER SQUASH, SPINACH & GOAT'S CHEESE LASAGNE V

served with toasted garlic ciabatta bread strips.

BAKED LINGUINI CARBONARA,

with a creamy cheese & bacon sauce, served with toasted garlic ciabatta bread strips.

LASAGNE:

Minced beef and pork, in a rich tomato sauce, sandwiched between layers of pasta and creamy cheese sauce.

TOASTED GARLIC CIABATTA BREAD STRIPS

BEER-BATTERED ONION RINGS

MIXED SIDE SALAD,

in a low-fat French-style dressing.

SMOKED HADDOCK FISHCAKES,

served on a dressed mixed salad, with a crème fraîche & spring onion dip on the side.

CHAR-GRILLED CHICKEN CAESAR SALAD

with crispy croûtons, a Caesar dressing and grana padano cheese shavings.

MOROCCAN CHICKEN:

Spicy harissa-marinated grilled chicken breast and roasted sweet potato wedges, on mixed leaves, with chickpea couscous and a tomato & mint dressing.

ADD SPICY HARISSA-MARINATED

GRILLED CHICKEN BREAST

ADD CHIPS TO ANY SANDWICH OR WRAP

ADD WEDGES TO ANY SANDWICH OR WRAP

BBQ CHICKEN, CHEESE & BACON SANDWICH,

served in ciabatta.

SOUTHERN-FRIED-STYLE CHICKEN WRAP,

with tomato salsa and a crème fraîche & spring onion dressing.

TUNA MELT:

A delicious mix of tuna, mayonnaise, sautéed red and spring onions and melted Cheddar – all baked in ciabatta.

AROMATIC DUCK WRAP,

with Peking-style plum sauce, cucumber and spring onion.

GRILLED CHICKEN WRAP,

with sour cream and a a crème fraîche & spring onion dressing.

THE FLT WRAP: V

Falafel, lettuce and tomato, with a crème fraîche & spring onion dressing.

FISH FINGER SANDWICH:

Hand-battered fish fingers, served in a multiseed bun, with iceberg lettuce and tartare sauce.

PHILLY STEAK SANDWICH AND CHIPS

A 6oz flat-iron steak, served in ciabatta, with BBQ sauce, melted Cheddar, lettuce and sautéed red and spring onions – served with chips and coleslaw.

COOKIE CUP EXPLOSION:

A cookie biscuit base, filled with chocolate brownie, marshmallow pieces and chocolate honeycomb, served with vanilla ice cream.

BAKED VANILLA CHEESECAKE,

with red berries – it’s just such a simple description for a dessert which could be described with a million words, like ‘scrumptious’, ‘devine’ and ‘luxurious’…maybe a picture would help?

HOT CHOCOLATE-PUDDLE SPONGE PUDDING,

with oozing chocolate sauce, served with hot custard or vanilla ice cream.

CARAMEL APPLE CRUMBLE PIE, V

served with hot custard or vanilla ice cream.

AMERICANO:

Long, black coffee, made with hot water added to espresso.

LATTE:

Espresso, with steamed milk.

CAPPUCCINO:

Espresso, topped with hot milk and froth.

EVERYDAY TEA:

Bright and full of flavour – perfect to refresh and invigorate throughout the day.

EARL GREY:

A light tea, pale gold in colour, with the delicate flavour of bergamot citrus fruit.

FISHERMAN’S PLATTER:

Breaded prawns, crispy fried whitebait, sautéed king prawns in garlic butter and haddock goujons, served with chips to share, ciabatta bread strips and tartare and garlic Marie Rose sauces – for dipping.

BRITISH STEAK & KIDNEY PUDDING

Slow-cooked succulent beef in ale gravy, wrapped in a herby suet pudding pastry and served with buttery mash and garden peas.

CREAMY SPINACH & RICOTTA CANNELLONI V

on a layer of rich tomato, vegetable & bean ragoût, topped with cheesy béchamel sauce and served with toasted garlic ciabatta bread strips.

BLACK AND BLUE BURGER

Our classic beef burger, smothered with a creamy blue cheese, bacon & black pepper topping and served in a soft multiseed bun, with tomato, lettuce and mayonnaise, plus chips and coleslaw on the side.

FRUIT FLAPJACK CRUMBLE

Bramley apple, apricot and blueberry, topped with flapjack crumble and served with custard.

TUESDAY - SOUTHERN-FRIED-STYLE CHICKEN WRAP

with tomato salsa and a crème fraîche & spring onion dressing.

WEDNESDAY - TUNA MELT:

Tuna with sautéed red and spring onions, mixed with mayonnaise and cheese and baked in ciabatta.

THURSDAY BBQ CHICKEN, CHEESE & BACON SANDWICH,

served in ciabatta.

FRIDAY FISH FINGER SANDWICH:

Hand-battered haddock fingers, served in a multiseed bun, with iceberg lettuce and tartare sauce.