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***  IMPORTANT - Prices may vary according to which pub you visit. This is only a sample menu so meals may also change   ***

Starters

Duck & Porcini Mushroom Ravioli
Two Large pasta parcels filled with dusk & porcini mushrooms drizzled with fresh raspberry & balsamic olive oil and served with rocket leaves. 

Chicken Liver Pate with Scottish Heather Honey
A smooth chicken liver pate laced with heather honey from the Galloway hills served with Bramley apple chutney, hot toast & butter.

Oak Smoked Salmon Fish Cake
A hand finished oak smoked salmon fishcake with celeriac remoulade, horseradish mayonnaise and rocket leaves.

Free Range Sweet Chilli Chicken Skewers
Pieces of free range chicken breast with basil and spices, dusted with sweet chilli.  Served on a crisp aromatic sesame seed salad with pumpkin, honey & ginger crème fraiche.

Chef’s Soup of the Day
Freshly prepared homemade soup of the day, served with bread & butter. 

Prawn Cocktail
North Atlantic prawns dressed in a Marie Rose sauce, served on a bed of seasonal leaves with malted brown bread & butter.

Mushroom Rarebit (V)
Flat field mushrooms filled with stilton, topped with rarebit then grilled until golden brown and dressed with rocket pesto.

Antipasti to share
Slices of salami milano, prosciuttio crudo & coppa di parma served with mixed olives, rustica tomatoes and a selection of breads with olive oil & balsamic vinegar.

Mains

Chicken with Asparagus & Bacon
Chicken breast filled with asparagus & wrapped in back bacon on crushed new potatoes, with a creamy herb sauce and seasonal vegetables.

Outdoor Reared Pork Sausages & Mash
Three outdoor reared pork sausages served on a bed of creamy mashed potato with roasted red onions & gravy.

Beef & Old Speckled Hen Ale Pie
Tender chunks of Prime British beef, braised in Old Speckled Hen Ale, encased in pastry. Served with creamy mashed potato and seasonal vegetables.

Hand Peeled Whitby Scampi
Hand peeled whole tail Whitby scampi served with chips, garden peas, a wedge of lemon and tartare sauce. 

Grilled Chicken with Goat’s Cheese & Tagliatelle
Roasted vegetables with tagliatelle bound in rich plum tomato sauce, topped with grilled chicken breast and goat’s cheese.

Traditional Fish & Chips
Hand battered fish served with chips, mushy peas and tartare sauce.

Scottish Salmon Delice with Lime & Coriander Salsa
A grilled Scottish salmon delice with a freshly prepared lime & coriander salsa on crushed new potatoes & dressed rocket salad.

Roasted Pepper Timbales (V)
Roasted peppers stuffed with courgettes, red onion & butternut squash, topped with dressed rocket leaves and rich plum tomato sauce. Served with crushed new potatoes.

Aberdeen Angus Steak Burger
An 8oz* Aberdeen Angus steak burger served in a focaccia bun, with sliced tomato and rocket. Served with chips, dressed leaves and sticky barbeque chutney.

Add your choice of topping:

Parmesan style cheese & Pancetta
Stilton & Mushrooms 

Roasted British Ham, with Free Range Eggs & Chips
Hand carved roasted British ham served with two fried free range eggs & chips.

Tomato & Mascarpone Gnocchi (v)
Potato soufflé dumplings filled with tomato & mascarpone cheese tossed with sautéed flat field mushrooms, peppers, baby spinach, rocket pesto and shaved Parmesan style cheese. 

Slow Baked Beef Lasagne
A rich Aberdeen Angus beef, tomato, pancetta, and red wine sauce, layered with egg pasta, and topped with South Caernarfon cheddar béchamel sauce. Served with seasonal salad leaves and garlic bread. 

Mixed Grill
A classic mixed grill of rib eye steak, chicken breast, gammon, lamb cutlet, outdoor reared pork sausage & sliced black pudding. Served with chips, mushrooms, onion rings, grilled tomato and a free range egg.

Roasted Vegetables with Goat’s Cheese & Tagliatelle (v)
Roasted vegetables with tagliatelle bound in rich plum tomato sauce, topped with goat’s cheese.

Our butchers take the choicest cuts of steak and mature them a little longer to give extra tenderness and succulence.

Sirloin Steak 8oz*
A 28-day matured centre cut sirloin steak, cooked to your liking, served with chips, mushrooms, onion rings, grilled tomato and peas.

Fillet Steak 8oz*
A matured fillet steak, cooked to your liking, served with chips, mushrooms and dressed mixed leaves.

Rib Eye Steak 10oz*
A rib eye steak matured for 28-days, cooked to your liking, served with chips, mushrooms, onion rings, grilled tomato and peas.

Chicken Caesar Salad
Served with cos lettuce, Caesar dressing, anchovies and roasted red peppers.

Gammon Steak
Prime Danish gammon served with chips, peas, mushrooms, grilled tomato, onion rings and your choice of a free range egg or pineapple.

We have used the finest ingredients to create this indulgent range of food …  enjoy!

Rack of New Zealand Lamb
A French trimmed rack of New Zealand lamb, roasted with a herb crust. Served with dauphinoise potatoes & fine green beans.

Outdoor Reared Double Pork Chop
A 10-12oz* outdoor reared double pork chop with a mustard scented cream sauce, apple mash & seasonal vegetables.

Confit leg of Barbury Duck with Apricot & Ginger Chutney
A slow cooked leg of Barbury Duck on crushed new potatoes with an apricot & ginger chutney & rocket leaves. 

Halibut Fillet with Horseradish & Herb Crust
Grilled halibut fillet seasoned with horseradish, encrusted with a herb crumb and a lightly scented mustard sauce, served on crushed new potatoes & fine green beans.

Side Orders

Large Bowl of Chips
Mushrooms
Garlic Bread
Garlic Bread with Cheese
Baguette & butter
Sauté potatoes
Onion rings
Vegetables
Side salad
Steak sauces

Sunday Lunch
Served with new and roast potatoes, fresh seasonal vegetables & gravy. Available all day Sunday.

Roast sirloin of beef with Yorkshire pudding

Roast lamb & Yorkshire pudding

Roast turkey & ham with bacon chipolatas

Desserts
Please see the chalkboards for our range of desserts.

*All stated weights are approximate and uncooked. Our fish dishes may contain bones. All items are subject to availability. (V) These dishes are suitable for vegetarians. Whilst we take every care to preserve the integrity of our vegetarian products, we must advise that these products are not handled and cooked in a dedicated vegetarian kitchen. Our dishes may contain traces of nuts and/or seeds.

Last Updated 27/7/06