Evening Menu

Our January evening menu premiers as a fixe prix. Winter warmers and pub classics served in a cosy, welcoming environment – just how you like it.

2 courses from £16.95

3 courses from £18.95

  • To Share

  • Camembert (V)

    • £9.95

    Box baked garlic and rosemary camembert with beetroot chutney, charred ciabatta and grissini sticks.

  • Olives (V; GF)

    • £1.95

    Marinated mixed olives and sundried tomatoes in olive oil.

  • Bread and Dips (V)

    • £2.95

    Charred ciabatta and grissini sticks and an olive oil and balsamic vinegar dipping pot.

  • Starters

  • Soup (V; GF)

    Soup of the moment served with a mini tin loaf.

  • Pâté (GFR)

    Chicken liver, rosemary and port pâté served with ciabatta crostini and beetroot chutney.

  • Welsh Rarebit (V)

    Welsh rarebit served with mixed leaf salad, poached egg and a balsamic glaze


  • Mushrooms (V; GFR)

    Wild mushrooms, leek and spinach, cooked in a white wine cream sauce served with charred ciabatta and pesto drizzle

  • Fishcakes

    Smoked salmon, lemon and dill fishcake served with charred courgettes, mixed leaf salad and hollandaise sauce

  • Vegetable Kebab (GF; V; VE)

    Mixed vegetable kebab served with mixed leaf salad, and a caper, lemon and chilli dressing

  • Chorizo Kebab (GF)

    Chorizo and halloumi kebab served with mixed leaf salad and a caper, lemon and chilli dressing

  • Calamari (GF)

    Deep fried calamari, in a light paprika coating served with rosemary and garlic aioli, mixed leaves and fresh lemon

  • Main Courses

  • Sirloin (GFR)

    Charred 8oz sirloin steak served with triple cooked chips, field mushroom, confit tomato, onion rings and a garlic and thyme burre noisette (£4 supplement)

  • Boeuf Bourguignon (GF)

    Boeuf bourguignon served with smoked garlic mash, green beans and parsnip crisps

  • Chicken Milanese (GFR)

    Chicken Milanese served with rich tomato ragout, spaghetti, pecorino and a pesto drizzle


  • Sausages

    Roasted sausages served with coarsegrain mustard mash, braised red cabbage, crispy sage and a caramelised onion jus


  • Fish and Chips (GFR)

    Lightly beer battered fish, served with triple cooked chips, mushy peas and tartare sauce.

  • “Hunters Chicken” (GF)

    Chicken supreme stuffed with mature cheddar cheese and wrapped in pancetta, served with green beans, parmentier potatoes, crispy chicken skin and a rich BBQ jus


  • Seabass (GF)

    Pan fried seabass served with chorizo, sweetcorn, samphire and parmentier potatoes, with butternut squash puree and herb oil

  • Burger (GFR – no bun)

    Charred beef patty with extra mature cheddar, smoked bacon, beef tomato, red onion, sweet chilli mayonnaise and mixed leaves in a brioche bun, served with triple cooked chips and home made coleslaw

  • Arancini (GFR; V; VE)

    Arancini balls served with rich tomato ragout, roasted Mediterranean vegetables, cripsy enoki mushrooms and a pesto drizzle

  • Desserts

  • Brownie (GF)

    Triple chcolate brownie with chocolate sauce and vanilla ice cream 

  • Cheesecake

    Orange and ginger cheesecake with Chantilly cream and a blueberry compote

  • Sticky Toffee Pudding (V; GF)

    Sticky toffee pudding served with toffee sauce and toffee ice cream

  • Crumble (V; VER; GF)

    Apple and mixed berry crumble with a cinnamon shortbread top and vanilla ice cream.

  • Lemon Tart

    Lemon tart with blackberry sorbet and elderflower syrup.

  • Cheeseboard

    Extra mature cheddar, brie and Shropshire blue cheeses, served with beetroot chutney, grapes, celery, butter and crackers.(£4 Supplement)