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LUNCH MENU

LUNCH MENU
12.00pm - 3.00pm

THURSDAY to SATURDAY
 
Please note that our
SUNDAY LUNCH MENU
will be different and
will be changed weekly

BAGUETTES

 

Wye Valley Smoked Salmon

Horseradish, Pickled Dill Cucumber

 

Twanger Cheddar

'Grandpas' Chutney, Rocket


Home Cooked Ham

Vine Tomato, Baby Gem

Mustard Mayonnaise 

 

Grilled Toulouse Sausage

Sticky Onions, Dijonnaise

 

- with Vegetable Crisps    £7.50

- with Fries                     £8.50

 

STARTERS

 

Soup of the Day

Local Artisan Bread

£6.25


Creedy Carver

Chicken Liver Parfait

Quince Jelly, Poached Plums

Toasted Sour Dough

£7.25

 

Breaded Whitebait

Baby Gem, Parmesan

Caesar Dressing 

£7.25

 

Isle of Wight Heritage Tomato

Chelwood Goats Cheese

Basil Crumb 

£7.50

Cauliflower Arancini

Curry Mayonnaise, Crispy Onion

Wild Garlic Pesto 

£7.50

TO SHARE/MAINS

 

Antipasti - Hummus, Marinated Vegetables

Olives, Cheeses, Breads 10.50

with Artisan Charcuterie 12.50

MAIN COURSE

 

Rump Steak Frite

Confit Mushroom and Tomatoes

Rocket, Dijonnaise  

£14.50

Catch of the Day

Beer Batter, Crushed Minted Peas

Tartare Sauce, Chips

£13.75

 

Spinach and Ricotta Ravioli

Purple Sprouting, Parmesan Crackling

Salsa Verde 

£15.00

Steak Burger

Smoked Applewood, Gherkin

Tomato Relish, Fries

£13.50

 

Duck Burger

Baby Gem, Crispy Onion

Hoisin Mayonnaise, Fries

£13.50

 

Mushroom and Stilton Burger

Manchego, Iceburg

Truffle Mayonnaise, Fries

£11.50

SIDES

 

Chips  -  Wedges  -  Fries

-  Seasonal Vegetables  -

£3.25 each

Rocket and Parmesan Salad

£3.00

 

DESSERTS

 

Vanilla Crème Brulée

Yeoford Gooseberries,

Garden Lavender Shortbread

£7.00

Tiramisu Cheesecake

Coffee Syrup, Salted Caramel Ice Cream

£7.00

Warm Sticky Toffee Pudding

Toffee Sauce, Vanilla Ice Cream

£7.00

Iced Strawberry Parfait

Meringue, Devon Strawberries

Raspberry Sorbet

£7.00

Cheeseboard:

Cornish Brie, Camelot Stilton

Norsworthy Goats

Twanger Cheddar, Guest Cheese

Grapes, Crackers, Chutney

£6.00 for three   £8.50 for five

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