Slow-cooked beef rib pie Tender beef rib cooked on the bone served in a rich red wine & mushroom sauce topped with puff pastry
16.5 £
Pulled lamb shepherd’s pie Slow-cooked pulled lamb in a rich red wine sauce topped with parsley mash
14.5 £
Steak & Nicholson’s pale ale pie British beef slow-cooked in Nicholson’s pale ale, encased in shortcrust pastry. Awarded gold at the British pie awards
14 £
Lentil cottage pie^ (ve) A rich puy lentil and vegetable pie topped with carrot and sweet potato mash served with green beans and glazed chantenay carrots
11 £
Confit duck pie^ Slow-cooked leg of duck served in a mushroom & bacon sauce topped with puff pastry
15.5 £
Forret
Smoked Scottish salmon Served with sourdough bread and butter
7.5 £
Oak-smoked chicken liver pâté Topped with thyme butter served with tomato & apple chutney and toasted ciabatta
6.5 £
Soup of the day (v) Served with sourdough bread and butter
5.5 £
Roasted red pepper tarte tatin (ve) Glazed with a balsamic sherry dressing
6 £
Calamari Lightly dusted squid served with lemon aioli
6.5 £
Hovedret
Ocean fish & chips A mix of hand-battered^ haddock fillets and breaded wholetail whitby scampi, served with chips, mushy peas and tartare sauce. 50p donation to the rnli per dish sold†