TEMPURA VEGETABLES (V) (VE) (GF)
with sake spiked ponzu sauce
SOUP OF THE DAY
Please see specials board
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
STICKY TOFFEE 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