Dinner Menu

Homemade Rosemary Focaccia, Harvey & Co Sourdough (DF)

Served with rapeseed oil & balsamic vinegar

Mixed Pitted Olives (Ve) (GF)

Pitted green & Kalamata olives

Bread Board & Olives to Share (DF)

Deep-fried Whitebait (DF)

Paprika mayonnaise, charred lemon

Nachos (for one/to share) (V) (GF)

Cheese sauce, tomato chutney, avocado, pickled chilli

Roasted Butternut Squash Soup (Ve)

Harvey & Co sourdough

Ham Hock, Brandy-soaked Prune & Pistachio Terrine (GFA) (DF)

Parma ham crisp, pickled red wine prunes, watercress, sourdough croutons

Chef's Recommendation: Fried Goats’ Cheese (V) (GFA)

Drizzled in honey, celeriac, apple & mustard remoulade, toasted hazelnuts

Grilled Mackerel Fillet (GF) (DF)

Roasted beetroot, beetroot sauerkraut, wasabi avocado

Smoked Duck Breast (GF) (DF)

Radicchio, maple & walnut dressing, roasted walnuts, orange segments

Blue Cheese Stilton Salad (V) (GF)

Poached pear, cranberries, salad leaf, quince jelly, whiskey & honey dressing

Whipped Vegan Feta Bruschetta (Ve)

Balsamic roasted beetroot, pickled golden beetroot, rocket, crispy capers

Prawn & Crayfish Cocktail

Avocado creme, Marie rose sauce, iceberg lettuce

Beer-battered Fish & Chips (GFA) (DFA)

Hand cut chips, minted crushed peas, tartare sauce, charred lemon

6oz Bacon & Brie Beef Burger

Stokes beer chutney, baby gem lettuce, beef tomato, house-pickled gherkin in a Harvey & Co brioche bun, sage-salted hand cut chips.
Add two beer-battered onion rings for £1.00

Grill of the Day (GF) (DFA)

Hand cut chips, braised flat mushrooms, roasted tomato, beer-battered onion rings. Choose from peppercorn sauce or garlic butter

Catch of the Day (GF)

Celeriac potato rosti, cavolo nero, steamed mussels in a chive & cream sauce

Turkey Roulade

Wrapped in prosciutto, stuffed with cranberry stuffing. Chipolata, roast potatoes, braised red cabbage, seasonal greens, gravy

Vegetarian Chestnut & Seed Nut Roast

with all the trimmings

Rolled Feather Blade of Beef

Horseradish-buttered mashed potato, braised red cabbage, creamed leeks, red wine gravy

Baron Bigod Puff Pastry Tart

Fennel, orange & cranberry salad

Wild Mushroom, Chestnut & Thyme Pie (Ve)

Parmentier potatoes, fricassee of roasted root vegetables, thyme gravy

Fillet of Sea Bass Risotto

Saffron, leek, gorgonzola cheese
(Vegetarian alternative also available

Hand Cut Chips (Ve) (GF)

House Salad (Ve)

Braised Red Cabbage (Ve)

Beer-battered Onion Rings

Roasted Root Vegetables

Apple & Cardamom Crumble (Ve)

Salted caramel, vegan vanilla ice cream

Treacle Tart (V)

Cinnamon ice cream

Chef's Recommendation: Black Forest Paris Brest

Kirsch cherries, blackberries, dark chocolate ganache

Christmas Pudding (Ve)

Warm brandy sauce, brandy-soaked orange segments

Baileys Baked Cheesecake (V)

Chocolate brownie base, vanilla ice cream

Selection of Ice Creams and Sorbets (Ve) (GFA) (DFA)

Cafe wafer. Ask one of our Folk for today’s flavours

Selection of Cheese (V) (GFA)

Fen Farm Dairy Baron Bigod, Blue Stilton, Wensleydale with Cranberry, Stokes beer chutney, quince jelly, crackers, celery

Sharing Camembert for Two (GFA)

Homemade rosemary focaccia, Harvey & Co sourdough, cranberry butter, plum & apple chutney