Home made crab croquettes with lemon and dill crème fraiche
Roast duck and hazelnut terrine, Melba toast & caramelised fig
Tempura red mullet fillet with vermicelli noodle salad
Grilled halloumi, sun blushed tomatoes, olives and rocket salad
Deep fried Brie with a port and cranberry sauce (v)
Satay chicken strips with dipping sauce
Chicken breast, potato puree, carrots, pea shoots, thyme jus
Rump of lamb with a butter bean and chorizo ragu
Peak Ales battered cod loin, chunky chips and crushed peas
Crispy belly pork, spring onion mash and smoked bacon sauce
Hake, crushed new potatoes, cherry tomatoes and fish cream
Somerset Brie and beetroot tart, new potatoes and salad
10oz Sirloin ●
8oz Fillet ●
10oz 'D' cut gammon and egg
All steaks are served with chunky chips, peas, mushrooms, onion rings and either Hendersons or garlic butter. Accompanying sauces are pepper, diane,
or stilton and additional side orders include new potatoes or chips, green salad or tomato onion salad
A selection of fresh fish from the market along with other dishes can be found on our specials board.
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