Eat – Drink – Stay

Lunch (Mon-Sat 12-5.00. Kitchen closed all day Tues)

Sandwiches

Wild Boar Sausages, caramelised onion and mustard 8.50

Mature cheddar & ham 8.50

Goats cheese, fig & caramelised onion (v) 8.00

Posh fish finger 8.50

Steak with fried onion & Stilton 10.00

Bacon, brie & cranberry 8.50

All served on white or granary with dressed salad and fries

Mains Courses

Gammon steak (10oz.), sautéed mushroom, fried egg, vine tomato & chips 14.00

Butchers Burger (8 oz), lettuce, tomato, house relish, bacon or cheese, fries & salad 13.50

Haddock in ale batter, peas, homemade tartar sauce & chips 14.50

Bouillabasse (smoked haddock, king prawns & mussels in a saffron & tomato broth) 14.00

Wild mushroom & stilton risotto with truffle oil, parmesan & pea shoots (v) 13.00

Wild Boar sausages with caramelised onion mash, honey roasted chantenay carrots, crispy onions & gravy 13.50

Thai fish cakes with sautéed Bok choy, ribbon vegetables, soy sauce and toasted sesame seeds 14.00

Drunken Butcher, 10 oz. rib-eye steak, sautéed mushroom, roasted vine tomatoes, onion ring, drunken peppercorn sauce & chips 22.00

Ox cheek & red wine pie with honey roasted carrots, grilled asparagus & mash 16.00

Honey roasted fig salad with caramelised onion & goats cheese salad and toasted pine nuts 13.50

Cream Teas (Mon-Sat afternoons)

Pre-bookings only!

Dinner (Mon-Sat 5.00-8.00. Kitchen closed all day Tuesday)

Starters

Bouillabaisse (smoked haddock, king prawns & mussels in a saffron & tomato broth) with saffron rouille 9.00

Honey roasted fig salad with caramelised red onion, goats cheese & pine nuts (v.gf) 8.00

Welsh rarebit with sautéed mushrooms & a fried quails egg (v) 7.50

Thai fish cakes, with sautéed bok choy, soy sauce & toasted sesame seeds 9.00

Warm partridge breast & caramelised apple salad with crisp pancetta, balsamic dressing & toasted pine nuts (gf) 8.50

Mains

Wild boar sausages with caramelised onion mash, honey roasted carrots, crispy onions and gravy 13.50

Ox cheek & red wine pie, honey roasted carrots, grilled asparagus & mash 16.00

Smoked haddock, crushed new potatoes, a mussel, king prawn & romesco chowder and saffron rouille 18.00

Aubergine parmigiana, fresh basil, heirloom tomatoes & asparagus (v.gf) 14.00

Butchers burger (8oz.) with brioche bun, lettuce, tomato, house relish, bacon or cheese, fries & salad 13.50 – add pulled pork for 4.00

Chicken ballotine with new potatoes, honey roasted carrots, grilled asparagus & a creamy leek and stilton sauce (gf) 15.50

Drunken Butcher (10oz.) rib-eye with sautéed mushrooms, roasted vine tomatoes, onion ring, drunken peppercorn sauce & chips 22.00

Beer battered Haddock with peas, homemade tartare sauce & chips 14.50

Wild mushroom & stilton risotto with parmesan shavings, truffle oil & pea shoots (v) 13.00

Venison loin with thyme, caramelised onion mash, honey roasted carrots, grilled asparagus and a port & blackberry jus (gf) 19.50

Selection of homemade desserts

Sunday Roasts (12.00-4.00)

Beef, pork, chicken & nut roast with the trimmings!