TEMPURA VEGETABLES (V) (VE) (GF)

With Sammy’s sake spiked ponzu sauce

STEAMED SUFFOLK MUSSELS

With cider, leeks and shallots

With Belgian golden ale and lightly curried

With white wine, parsley, shallots and clotted cream

BREADED WHITEBAIT SERVED

With tomato aioli and charred lemon

6OZ, DRY AGED CALEDONIAN RIB EYE BURGER

with Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips

Add: smoked streaky bacon, Montgomery cheddar rarebit, black pudding, double yolk fried egg, onion rings, stilton, mushroom or chorizo – £1.25 per topping

ALE BATTERED ATLANTIC COD

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

GF batter can be provided

CHARRED TENDERSTEM BROCCOLI (V) (VE) (GF)

With chicory, roasted kabocha pumpkin, confit wild garlic, poppy seeds and Kalamata olive dressing

PIE OF THE DAY

Please ask server or see our specials board

BREAD AND BUTTER PUDDING

Served with custard, double cream or vanilla ice cream

GF STEAMED SYRUP SPONGE PUDDING

Served with custard, double cream or vanilla ice cream

SELECTION OF BENNETT’S ICE CREAMS & SORBETS

2 scoops and served with a white and milk chocolate tuile Just as it should be “made on the farm” from Milk supplied by their own Dairy herd “fresh double cream from a local independent dairy” and using only the best natural ingredients. They milk their cows twice a day and they use this milk to make their ice cream within24 hours. It is then packed by hand the next day. The combination of fresh milk and fresh cream makes a deliciously rich ice cream so much so that they have not altered the recipe in 30 years.

ICE CREAM

MADAGASCAN VANILLA

SALTED CARAMEL

PISTACHIO

CHOCOLATE

RUM AND RAISIN

SORBET

RASPBERRY

LEMON

ORANGE