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Tuesday to Saturday Menu

Menu for w/c 2nd November 2020  
Small plates  
Home-cured charcuterie, pickles (gf,df) £5.50
Roast shallot, mint, feta, lentils (v,gf) £6.95
Gravadlax, pickled cucumber, treacle soda bread  £7.75
Squash, bulgar wheat, baharat, pumpkin seeds, avocado (ve,df) £7.25
Spiced pheasant pastilla, pomegranate, onion and mint relish (df) £7.75
Large plates  
Confit duck leg, pancetta, beans, kale (gf,df) £15.50
Lamb chops, Jerusalem artichokes, salsa verde (gf,df) £17.50
Trout en papillote, fennel, apple, cider (gf/df) £15.95
Potato, leek and Baron Bigod pie, pickled red cabbage (v) £13.50
Sausage and mash, grilled onions, ale gravy £12.95
Erdinger battered haddock & twice cooked chips (df no tartare) £12.50
Shaved root slaw, sherry vinegar dressing (ve,df,gf) £3.50
Greens, chilli & hazelnut butter (v,gf) £3.50
Twice cooked chips (v, ve, gf, df) £3.50
Potato mash (v) £3.50
Custard tart (v) £5.50
Chocolate terrine, peanut brittle, salted caramel sauce (v) £5.50
Banoffee pie (v) £5.25
(v=Vegetarian, ve=Vegan, df=Dairy Free, gf=Gluten Free)  
Please ask a member of staff for information regarding allergens in our dishes  
Please note that all our menus are subject to change on the day