Lunch Menu

Starters

Homemade crab croquettes, lemon & dill crème fraiche
Roasted duck, hazelnut terrine, Melba toast & caramelised fig
Tempura red mullet fillet with vermicelli noodle salad
Grilled halloumi, sun blush tomatoes, olives & rocket salad (v)
Deep fried Brie with a port and cranberry sauce (v)
Satay chicken strips with dipping sauce

Main Courses

Peak Ales battered cod loin, chunky chips, crushed peas
Confit duck leg, potato rosti, pak choi, red wine sauce
Lambs liver, black pudding & smoked bacon mash, onion gravy
Lemonade battered scampi, chunky chips and tartare sauce
Somerset Brie and beetroot tart, new potatoes and salad
6oz Flat iron steak with pomme frites and herb butter
Quarter pound burger, toasted brioche bun and chunky chips
Add stilton, cheddar cheese, guacamole or bacon
for 50p per topping
5oz/10oz thick “D” cut gammon steak, chunky chips, peas and
2 fried Woodthorpe Grange eggs

Additional Side Orders
New potatoes or chips £2.50; Green salad £2.25;
Tomato and onion salad £2.25

Full Printable Menu (including prices)

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

Head Chef: Craig Peters

The White Horse