WHILE YOUR CHOOSING

Gluten free bread is available, please as your server

BLOOMER BREAD

with English butter –  3.50

TOASTED BLOOMER BREAD

with tomato aioli – 4.00

GARLIC BREAD

–  4.00
Add: Montgomery cheddar +0.75

MIXED MARINATED OLIVES

with sweet peppers, silver skin onions, chilli and cumin –  4.00

BEFORE YOUR MEAL

WHITE PEACH MANGO OR PASSION FRUIT BELLINI’S

– 7.50

KIR ROYALE / NEGRONI / APEROL SPRITZ

– 7.50

STARTERS

GAZPACHO (V)

with lemon croutons and crudités – 6.50

TERIYAKI SARDINES

with lotus root and heirloom tomato salad – 9.00

PAN SEARE ENGLISH ASPARAGUS (V)

with black truffle aioli, poached egg, rocket salad
and Parmesan tuille – 7.00

BOURBON BUTTERED GRESSINGHAM DUCK LIVER PARFAIT

served with toasted American
Pumpernickel bread and beetroot chutney – 7.00

BELGIAN GOLDEN ALE STEAMED SUFFOLK MUSSELS

in a lightly curried cooking liquor – 7.00/13.00

BRAISED BBQ BABY BACK RIBS

with crackling 1/2 – 7.00 full – 14.00

BRIXHAM CRAB, OYSTER SEAWEED AND CHICORY SALAD

with sesame & orange dressing – 9.00/18.00

WHOLE BAKED 120G CAMEMBERT (v)

Served with garlic toasts and a pear, apple and wholegrain mustard chutney – 8.50

CHARRED SQUID STUFFED WITH BLACK PUDDING

served with a radicchio salad – 8.00

FRAGRANT VIETNAMESE VEGETABLE COMPOTE (VE)

served with cardamom flat breads – 7.00/14.00

PANKO BREADED KING PRAWNS

with ponzu dressed Asian slaw – 9.50

BREADED WHITEBAIT

with tomato aioli and candied lemon – 7.00

MAINS

SAUSAGE AND MASH OF THE DAY

Please ask server -14.00

PIE OF THE DAY

Please ask server – 14.00

ALE BATTERED ATLANTIC COD (GF)

served with crackling, garden pea and fresh mint puree, tartar sauce, caramalised lemon and served with thick cut king Edward chips – 14.00

8OZ, DRY AGED CALEDONIAN RIB EYE STEAK (GF)

Served with pomme frites; confit portabella mushroom, caramelised onion, roasted cherry vine tomatoes and jus _ 24.00
Add: peppercorn, mushroom or garlic sauce +1.50

8OZ, DRY AGED CALEDONIAN RUMP STEAK (GF)

Served with pomme frites; confit portabella mushroom, caramelised onion, roasted cherry vine tomatoes and jus – 20.00
Add: peppercorn, mushroom or garlic sauce +1.50

6OZ, DRY AGED CALEDONIAN RIB EYE BURGER

with Montgomery cheddar cheese, smoked streaky bacon; salad, all served in a double seeded cream brioche bun with king Edward hand cut chips – 14.00
Add: Wookey hole cave aged cheddar, black pudding, double yolk fried egg, onion rings – Per topping +150

PAN ROASTED FILLET OF WILD SALMON

with a mussel and chorizo studded Provençal vegetable sauce and buttered Anya potatoes – 15.00

SALAD OF GLOUCESTER OLD SPOT PULLED PORK

mixed leaves, crackling and a sesame, honey and hoi sin dressing – 15.00

ROQUEFORT AND BLACK GRAPE RISOTTO WITH A CHERVIL CREAM (V)

served with poached hens egg and Parmesan tuille – 13.00

6OZ SWEET POTATO, BLACK QUINOA AND THREE-BEAN VEGETARIAN BURGER (V)

with guacamole served in a double seeded cream brioche bun and skinny frites – 12.008

SAMMY’S CAESAR SALAD

Caesar dressed romaine lettuce, charred gem lettuce, black olive puree and basil powder with rosemary ciabatta croutons – 10.00
Add: chargrilled chicken +3.00

HOUSE SALAD

Mixed leaf, rocket and red chard with grilled artichoke, marinated roasted peppers and courgettes and sun dried tomatoes served with a Dijon mustard and acacia honey vinaigrette 10.00
Add: chargrilled chicken, Atlantic prawns or poached salmon +3.00

 

SIDES

MASHED MARIS PIPER POTATO

– 3.00

MIXED LEAF SALAD WITH HOUSE DRESSING

– 3.00

POMME FRITES

– 3.00

KING EDWARD THICK CUT CHIPS

– 4.00

ALE BATTERED ONION RINGS

– 4.00

SEASONAL BUTTERED VEGETABLES

– 4.00 Please ask server

BUTTERED GARDEN PEAS

– 3.00

RATATOUILLE

– 4.00

SAUTÉED GREEN BEANS

– 4.00

OPEN OR CLOSED SANDWICHES, SALADS & JACKETS

Served on white, brown toasted farmhouse bread or ciabatta with dressed mixed leaf salad

All 6.00 Also available as a salad = (S) 1.00 supplement

MOZZARELLA (V)

with pine nut and basil pesto

PAN SEARED FREE-RANGE CHICKEN BREAST

smoked bacon, red onion and grain mustard mayonnaise

ATLANTIC PRAWN

with concasse tomato and smoked paprika aioli

TOASTED MONTGOMERY CHEDDAR CHEESE (V)

with roasted vine tomatoes and Worcestershire sauce

CALEDONIAN RARE ROAST FORE-RIB OF BEEF

with fresh horseradish cream 1.50 supplement

GLOUCESTER OLD SPOT PULLED PORK

with baked apple sauce

TUNA MELT

with Montgomery cheddar

PULLED LAMB

with minted mayonnaise

CLOSED SANDWICHES

BREADED FISH FINGERS

with tomato sauce and mayonnaise

‘THE FORESTERS’ CHIP BUTTY

with tomato sauce and mayonnaise

Add: extra cheese +0.75

OTHER LUNCH ITEMS

MONTGOMERY CHEDDAR, 3 EGG OMELETTE

served with skinny fries and a petit dressed salad – 7.00

Extra fillings: tomato, mushroom, onion, bacon +0.75

‘FORESTERS’ PLOUGHMAN’S (V)

Montgomery cheddar served with pickled onions, mixed leaf salad
and farmhouse bread and of course Branston – 7.00

Add: handmade pork pie +3.50

BAR SNACKS

CURRIED CHICKEN PASTY

– 3.50

ALL PORK SAUSAGE ROLL

– 3.50

HOT WATER PASTRY PORK PIE

– 3.50

All served hot or cold, with Heinz or Branston please ask for more details

(V) Vegetarian (VE) Vegan (GF) Gluten Free