Menu

Starters

• Chef's soup of the day, served with a crusty roll and butter. (Usually vegetarian)
• Black Pudding with grilled tomato tower, topped with melted cheese and served with apple sauce and salad garnish.
• Green Lip mussels & crusty bread. 
• Salmon & Tarragon Fishcakes on a bed of salad with a sweet chilli dip.

Mains

• Local lamb cutletts garni, new potatoes or hand cut chips. 
• Grilled local Ribeye steak with hand cut chip and garni.
• Chef's steak and Guinness pie with onion gravy.
• Home cooked ham with free range egg and hand cut chips.
• Local award winning sausages, mash in a giant Yorkshire pudding with onion gravy.
• Hand cut local Gammon, with pineapple or free range egg and hand cut chips.
• Beer battered Haddock, made with our own Litton Ale, hand cut chips and peas.
• Breaded Scampi with hand cut chips and peas.
• Green Lip mussels & crusty bread. 
• Salmon & Tarragon Fishcakes on a bed of salad with a sweet chilli dip.

Vegetarian Mains

• Chef's veggie tart (includes Tomatoes, mixed peppers, onions, mushrooms and seasonal vegatables)topped with cheddar cheese. (V)
• Mushroom Stroganoff - Mushrooms in a creamy white wine and paprika sauce. (V)
• Spanish Omelette - Made with peppers, mushrooms and tomatoes. (V)

Desserts

• Chefs home baked Jam Roly Poly.
• Homemade bread and butter pudding.
• Chef's apple crumble.

Support by the Chef's Specials Board with daily changing dishes.

Salads 

• Ham or Cheese Salad
• Warm Bacon Salad
• Greek Salad

 Availible as a starter or main.  

Light Bites

• Sandwiches 
• Cheddar and Pickle
• Ham 
• Marie Rose Prawn 
• Sausage and Onion 
• Tuna Mayo
• Roast Topside of Beef  
• Boned & Rolled Roast Leg of Lamb

• Cheddar and Beans 
• Tuna Mayo
• Marie Rose Prawn 
• All served with salad.

• Ploughman's Cheddar, Ham or Stilton served with salad, pickles and crusty baguette. 

Example Specials Menu

Starters

• Portobello mushrooms stuffed with a selection of cheeses such as Stilton and Brie served with cranberry sauce and salad garnish. (V)
• Mozzarella tomato and fresh basil salad with a balsamic dressing. (V)

Mains

• Beef Bourguignon with prime cuts of steak casseroled in red wine with shallots.
• Steak Stroganoff - Prime steak and mushrooms in a creamy white sauce with paprika.
• Beef Wellington - Fillet of Beef spread with pate and wrapped in short crust pastry with a red wine jus.
• Coq au Vin - Chicken casseroled in red wine with button mushrooms and baby onions.
• Chicken Breast: Pan fried with a creamy white wine and Stilton sauce.
• Neapolitan stuffed peppers filled with rice, capers, olives, pine nuts and basil, topped with a tomato sauce and melted cheese.  (V)
• Chump Chop - Braised Lamb chops, layered with onions and potatoes.
• Vegetable Moussaka - A layer of aubergine with a rich tomato sauce.  (V)
• Locally sourced Rainbow Trout, pan-fried in lemon butter and toasted almonds.
• Fresh game in season.