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Spring 2019

We continuously aim to use as much local produce and as many local suppliers as we can. Throughout our menu, we strive to make the choices suitable for all. We can cater for all dietary requirements and any allergy questions please ask.
Please see our daily Specials Board for a wider choice of the Chef’s creations...

LUNCH

Sandwiches - A Granary Deli Roll or a Wrap served with Salad, Tortilla Chips & Coleslaw. (GF available) - £7.50

Local Sourced Ham with Cave Aged Cheddar and English Mustard

Sirloin of Beef with Caramelised Red Onions & Blue Cheese Dressing

Pork with Stuffing and Cider Chutney

Pulled Chicken with Crisp Bacon, Ceasar Dressing and Parmesan Shavings

Smoked Salmon with Cucumber and Avocado Dressing

Somerset Brie with Cranberry Sauce

Roasted Mediterranean Vegetables with Korean Kimchee

Individual Handmade Warm Pork Pie. Served with Salad and Cider Chutney

Mains (£11.50) / Light Bites (£7.50)

Lambs Liver with Crisp Bacon, Mash, Peas and Onion Gravy

With Salad and Cider Chutney

Chips and Peas

Breaded Scampi pieces with Chips and Garden Peas

with Peas and Gravy

with Chips and Beans

Locally Sourced Ham with Fried Egg and Chips

DINNER

Starters (£6.50)

Spring Baby Vegetable Risotto with Parmesan Crisp

Cheese and Beer topped Toasted Sourdough with or without Smoked Haddock

Seasonal Vegetable made into Soup with Warm Roll and Butter

Slow Cooked Pulled Pork, Bread crumbed and Deep Fried. Served with BBQ sauce

Green Lip Mussels with Scrumpy Cider and Smoked Bacon Bits

Chicken Skewers with a Spicy Asian Peanut Sauce

Mains (£12.50)

All our Pies are handmade on the premises. Please see our specials board for type of Pie. Served with Roasted Vegetables and Buttered New Potatoes

Apple and Red Cabbage Slaw. Shoestring Fries

Becks Beer Battered Cod Fillet with Thick Cut Chips, Mushy Peas and Tartare Sauce.

Butternut Squash, Cauliflower and Coconut Curry with Basmati Rice and Warm Naan

Picked Crab with Peas and Watercress in Linguini with Garlic Focaccia Crostini

With Apple and Red Cabbage Slaw. Showstring Fries

Chef made Spinach and Ricotta Gnocci with a Toasted Pine Nut and Rocket Dressing

Seared Sirloin of Beef with a Salad of Cherry Tomatoes, Rocket and Parmesan Shavings. Rosemary, Garlic and Balsamic Dressing

Sides (V) (GF)

Desserts (£5.50)

With a Coconut Tuille

With G.F. Lemon Shortbread

Deep-fried Doughnut Sticks covered with Cinnamon Sugar and served with Warm Chocolate Sauce

V - Vegetarian

GF - Gluten Free

VE - Vegan

CURRY NIGHT MENU 1ST FEB 2019

Choose one of each from Starters, Mains and Desserts

POPPADUMS ON THE TABLE ON ARRIVAL WITH DIPS TO INCLUDE:
MANGO CHUTNEY, LIME PICKLE, MINT SAUCE & ONION SALAD

£20 pp (for 3 courses)

Starters

Beetroot, Carrot and Red Onion Bhajis (V)

Warm Curried Chicken & Chickpea Salad

Deep Fried Pea, Mint & Potato Fritters (V)

Mains (served with Basmati Rice & Mini Naan)

Mild Curry with Lentils, Turmeric and Lemon

Hot Green Chilli, Red Pepper and Tomato Curry

Medium Curry with Spinach, Spiced Potatoes and Chickpeas (V)

Desserts

Indian Ice-Cream with Lychees and Mandarin

Deep Fried Doughnut Sticks with Warm Chocolate Dipping Sauce

V - Vegetarian

GF - Gluten Free

VE - Vegan