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

TOASTED GARLIC CIABATTA BREAD STRIPS V

BREAD AND OLIVES, V

with olive oil and balsamic vinegar.

BREAD AND HOUMOUS, V

with olive oil and balsamic vinegar.

BREADED MUSHROOMS,

with garlic mayonnaise for dipping.

CHICKEN, CHORIZO & PEPPER SKEWERS,

drizzled with a sweet chilli sauce.

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

SOUTHERN- FRIED CHICKEN BREAST,

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

BREADED BUTTERFLY KING PRAWNS,

with a sweet chilli sauce.

TODAY'S SOUP, V

with ciabatta strips.

NACHOS, V

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

WITH CHILLI CON CARNE

THE MEZZE PLATTER:

Toasted garlic ciabatta bread strips, with olives, falafel, flatbread, houmous, nachos, salsa and a crème fraîche & spring onion dip – served with carrot and cucumber crudités.

CRISPY DUCK PLATTER,

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

THE CHICKEN FAJITA PLATTER:

Cajun-spiced chicken breast, mixed peppers and red onion, served with soft flour tortillas, guacamole, iceberg lettuce, grated Cheese, salsa and a crème fraîche & spring onion dip.

THE ULTIMATE PLATTER:

Southern-fried-style chicken breast pieces, breaded mushrooms, pork ribs, crispy fried potato wedges, toasted garlic ciabatta bread strips with beer-battered onion rings – served with a BBQ sauce, salsa and a crème fraîche & spring onion dip.

CHILLI CON CARNE,

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

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.

LINCOLNSHIRE PORT SAUSAGES:

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

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

RACK OF RIBS

A rack of pork ribs, smothered in BBQ sauce and served with chips and coleslaw.

HAND-BATTERED FISH

served with chips, minted mushy peas and tartare sauce

BRITISH WHOLETAIL SCAMPI

served with chips and tartare sauce.

SMOKED HADDOCK, SALMON & KING PRAWN PIE,

with a cream & leek sauce, topped with buttery mash and Cheddar and served with garden peas and ciabatta.

CHICKEN SOUVLAKI

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

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.

ITALIAN-STYLE CHICKEN,

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

SMOTHERED CHICKEN,

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

CLASSIC BEEF BURGER

GRILLED CHICKEN FILLET BURGER

BACON & CHEESE BURGER

MEXICAN BURGER,

with beef chilli con carne, melted cheese, guacamole.

ULTIMATE BEEF BURGER

with mushroom, cheese, bacon, beer-battered onion rings and a BBQ sauce.

ADD AN EXTRA BEEF BURGER

CHICKEN, MOZZARELLA & BACON STACK:

Grilled chicken breast fillet, topped with melted mozzarella, bacon and tomato & chilli salsa.

FALAFEL BURGER, V

with guacamole and a sweet chilli sauce.

CHICKEN AND CHORIZO:

Penne pasta with a spicy tomato sauce, pan-fried chicken breast, chorizo and spinach.

LASAGNE:

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

BAKED LINGUINI CARBONARA,

with a creamy cheese & bacon sauce.

PENNE ARRABBIATA: V

Penne pasta with spicy tomato sauce and spinach.

BUTTER SQUASH, SPINACH & GOAT'S CHEESE LASAGNE V

CHICKEN TIKKA MAKHANI:

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

THAI GREEN CHICKEN CURRY:

Chicken breast pieces, with pak choi, green peppers and spinach, in a rich Thai-flavoured curry sauce, finished with coconut cream.

CHANNA DAAL: V

Chickpeas, aubergine and spinach, in a mildly spiced curry sauce.

BEEF BHUNA:

Tender pieces of beef in a spicy north-Indian-style tomato & coriander curry sauce.

GOAN VEGETABLE CURRY:

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

CHICKEN KORMA:

Chicken breast pieces in a mild coconut cream & yoghurt sauce, with almonds.

BEEF VINDALOO:

Slow-cooked pieces of beef in a hot and spicy tomato, onion & chilli sauce.

PRAWN MAKHANI:

King prawns in a creamy lentil, spinach & cashew nut curry sauce.

INDIAN SNACK SELECTION:

A mix of onion bhaji, chicken pakora and lamb samosa, served with mango chutney.

LARGE CHIPS,

with garlic mayo.

BUTTERY MASH

TOASTED GARLIC CIABATTA BREAD STRIPS

BEER-BATTERED ONION RINGS

INDIAN SNACK SELECTION:

A mix of onion bhaji, chicken pakora and lamb samosa, served with mango chutney.

MIXED SIDE SALAD,

in a low-fat French-style dressing.

COLESLAW

SMOKED HADDOCK FISHCAKES,

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

CHICKEN AND CHORIZO:

Pan-fried chicken breast, spicy chorizo and mixed peppers, Bourbon & pomegranate sauce served on a dressed mixed salad.

SPICY SWEET POTATO SALAD V

Harissa-marinated roasted sweet potato wedges, on mixed leaves, with chickpea couscous and a tomato & mint dressing.

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.

GOAT’S CHEESE AND ROASTED VEGETABLES, V

with melted Cheddar and red pepper tapenade.

CHAR-GRILLED CHICKEN AND MOZZARELLA,

with melted Cheddar, red pepper tapenade, tomato and grana padano cheese shavings.

SPICY CHORIZO AND ROQUITO PEPPER,

hot and spicy with melted Cheddar, red pepper tapenade, tomato and grana padano cheese shavings.

ADD CHIPS TO ANY TOSTADA

ADD WEDGES TO ANY TOSTADA

FISH FINGER SANDWICH:

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

THE BLT SANDWICH:

Bacon, lettuce and tomato, served in ciabatta, with mayonnaise.

THE FLT WRAP: V

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

GRILLED CHICKEN WRAP,

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

BBQ CHICKEN, CHEESE & BACON SANDWICH,

served in ciabatta.

AROMATIC DUCK WRAP,

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

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.

ADD CHIPS TO ANY SANDWICH OR WRAP

ADD WEDGES TO ANY SANDWICH OR WRAP

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.

LEMON TART, V

served with vanilla ice cream.

COOKIE CUP EXPLOSION:

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

CHOCOLATE BROWNIE, V

served with vanilla ice cream.

BAKED VANILLA CHEESECAKE,

with red berries.

STICKY TOFFEE PUDDING,

served with hot custard or vanilla ice cream.

HOT CHOCOLATE-PUDDLE SPONGE PUDDING,

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

CARAMEL APPLE CRUMBLE PIE, V

served with hot custard or vanilla ice cream.

CHOCOLATE OR VANILLA ICE CREAM

ESPRESSO:

Small, dark, intense shot of black coffee, served with a golden crema.

AMERICANO:

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

LATTE:

Espresso, with steamed milk.

CAPPUCCINO:

Espresso, topped with hot milk and froth.

MOCHA:

Combination of strong espresso and creamy hot chocolate.

HOT CHOCOLATE:

Made with frothy milk.

ADD CREAM AND MARSHMALLOWS

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.

GREEN & CRANBERRY TEA:

A refreshing and sweet green tea, with a hint of cranberry.

PEPPERMINT INFUSION:

A refreshing infusion, with a crisp, clean taste.

BLACKCURRANT, GINSENG AND VANILLA TEA:

A reviving infusion, with a lively taste which can really give you a boost.