Main Menu

Please note our menu changes regularly. This is the menu for Thursday 5th to Wednesday 23rd September 2024. Please see our social media channels for any menu changes.

We know that not everyone has the same tastes and our team will help amend any dishes to ensure you have the meal that you would like! The allergens version of a sample menu is HERE. We use the FSA numbering to highlight allergens. You can see these FSA numbering by clicking on the highlighted link. Please do ask the team if you have any questions.

SNACKS

Olives 4.5           Serious Pig Salamis 3.5
Char-grilled Northchurch padrón peppers with sea salt (vg) 6
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nvg) 6

STARTERS

Ham hock and rabbit terrine with pickled shallots, local radish and leaves 9.5
Wild mushroom, tarragon and barley risotto with truffled crème fraîche and crispy shallots (v) 8.5
Cornish crab and lime, chilli-buttered Cheyney’s courgette linguine with crispy kale 9.75
Roast sweet potato, spinach and feta tart with red onion chutney (v) 8.75
Salt ’n pepper crispy squid with chilli jam 9
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 9.5/16.5

MAIN COURSE

Confit free range pork belly with black pudding hash cake, rainbow chard and local elderberry jus 21
Roast local squash with orzo, sage, rocket pesto and parmesan and pumpkin seed shortbread crumb (nv) 15.5 Add ….. Griddled halloumi 6
Slow-roast duck leg with beetroot blini, spiced organic plum sauce and crispy tenderstem broccoli 22
St. Ives smoked haddock and prawn fishcake with celeriac rémoulade with salsa verde 18.5
Imam bayildi with cracked wheat tabouleh, hummus and tzatziki (v) 15.75
Add ….. English lamb koftas 6
Locally made free range pork sausages with mash, greens and onion gravy 16.75
Char-grilled 10oz English rib-eye steak, slow-roast garlic butter, hand-cut chips and watercress 33

SIDES

Buttered seasonal greens (v) 5
Courgette fries with honeyed yoghurt (v) 6.5
Cauliflower cheese with parsley crumb (nv) 6
Sea salted hand-cut chips (vg) 5
Skinny chips or mashed potatoes (v) 4.5
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Tonka bean crème brûlée with ginger biscuits and local blackberry compôte 9
Chiltern Heritage Orchard apple and pear strudel with vanilla custard 8.75
Chocolate and ale cake with chocolate frosting and milk ice cream 8.75
Organic opal plum and orange Bakewell tart with clotted cream (n) 9.5
Homemade ice cream with Lacey’s Guernsey cream (coffee, vanilla, rhubarb and ginger ripple) 7.5
Homemade sorbets (apple, cherry, coconut) (vg) 6.75
Affogato espresso with vanilla ice cream 6 ….. add Amaretto (n) 4.1
Dark Chocolate truffles 5
British cheese plate with homemade pumpernickel bread and beetroot and pear chutney (n) 10.75
(Mrs Temple’s Norfolk Binham Blue, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)