Sample Evening Menu

Starters

Stilton and chestnut mushroom filled cannelloni (v).
Potted ham hock with poached egg on toast.
Freshly made cod and salmon Thai fishcakes.
Deep fried Brie served with a port and cranberry sauce (v).
Garlic and chilli sauteed prawns with linguine.

Main Courses

Barbary duck breast, dauphinoise potatoes with redcurrant jus.
Chicken breast, smoked bacon mash, white wine leek sauce.
Crisp belly pork with spring onion mash, smoked bacon sauce.
Pan fried seabass with a prawn and lemon risotto.
Blue cheese and pear tart with new potatoes and salad.

From the Grill

8oz fillet steak or 10oz sirloin steak.
All served with chunky chips, peas, onion rings & mushrooms.
Side orders also available.

Full Printable Menu

Please note that for parties of 8 or more a £5 non-refundable deposit per person is required to secure the booking.

We can provide set menus for groups of ten or more.

Head Chef: Craig Peters

The White Horse