LUNCH

EVENING

PUDS & CHEESE

SUNDAY BEST

DELI BOARDS

Warm Mini Bloomer with Garlic Butter
3.25
Campagnola Olives
3.00
VEGGIE BOARD - Soy & Chilli Marinated Aubergine, Tomato Houmous & Toasted Pitta, Beetroot, Fennel & Wild Rice Salad Spiced, Cauliflower Salad
14.50
BUTCHER'S BOARD - Air-dried Dorset Pork & Pickles, Dandy Rib Scrumpets & Truffle Mayonnaise, Venison & Pheasant Terrine, Toasts, Sweet & Spicy Free-range Chicken Wings
14.50
FAVOURITES BOARD Sweet & Spicy Free-range Chicken Wings, Devon Crab on Buttered Crumpets, Tomato Houmous & Toasted Pitta, Smoked Mackerel & Horseradish on Toast
14.50
FISH BOARD - Smoked Mackerel & Horseradish on Toast, Devon Crab on Buttered Crumpets, Cured-salmon Goujons, Sesame Miso Dip, Taramasalata & Croûtes
14.50

MONDAY-FRIDAY TWO-COURSE LUNCH
Choose two or three courses from Starters, Classics or Puddings for 15.50 / 18.50

STARTERS

Warm Crispy Camembert, Tomato Chutney & Rocket
7.50
Butternut Squash Soup, Toasted Seeds & Croutons
5.75
Venison & Pheasant Terrine, Plum & Ginger Chutney, Toast
7.50
Roasted Vegetable Panzanella Salad, Garlic Aioli & Seed Crackers
6.75
Treacle-cured Salmon, Fennel, Lime Crème Fraîche & Toasted Sourdough
7.75
Potted Devon Crab, Radish & Rocket Salad, Seaweed Scones
9.00
Severn & Wye Haddock Smokie, Crusty Bread
7.50 | 14.75
Dorset Chorizo, Peppers & Kale, Free-Range Fried Egg & Grilled Bloomer
7.75 | 15.25
Pan-fried Native Scallops & Monkfish, Spiced Butternut Squash, Cous Cous & Crispy Samphire
6.75 | 13.50
Beetroot, Fennel, Walnut & Wild Rice Salad, Orange & Shallot Dressing
The Winter salad includes a discretionary 25p contribution to The Peach Foundation, which supports healthy eating, sports and conservation in Kenya.

CLASSICS

Free-range Duck Leg, Braised Cannellini Beans, Cabbage & Bacon
13.50
Pan-fried Salmon, Crushed New Potatoes & White Wine Velouté
13.75
Goats’ Cheese, Broccoli & Pine Nut Tart, Wilted Spinach, New Potatoes
12.50
14 Hour Braised Beef & Ale Pie, Mash, Greens & Gravy
15.00
Aubrey’s Steak Burger, Cheddar Cheese & Burger Relish, Slaw & Chips
13.75
Add Free-range Bacon, Mushroom or Onion Rings
1.75

MAINS

Free-range Flat Iron Chicken, Confit Garlic Butter, Lemon & Skinny Chips
15.75
Pan-fried Native Scallops & Monkfish, Spiced Butternut Squash, Couscous & Crispy Samphire
19.75
Moroccan-spiced Vegetable & Chickpea Tagine, Beetroot Barley & Toasted Hazelnuts
13.75
Slow & Low Pork Belly, Black Pudding Croquettes, Roasted Pear & White Wine Sauce
17.50
Pan-fried Sea Bass, Celeriac Purée, Cavolo Nero, Orange Beurre Blanc
16.75
28 Day Dry-aged 8oz Rump Cap Steak
19.75
28 Day Dry-aged 8oz Sirloin Steak
25.00
All Steaks served with Watercress, Chips, Slow-roasted Tomato & a choice of either Peppercorn Sauce or Béarnaise.
Award-winning butcher Aubrey Allen supplies our steak, selected from the best British grass-fed beef herds, dry-aged for superb flavour and tenderness

SANDWICHES

Aubrey’s Steak Bloomer - Dry-aged Flat Iron Steak & Red Onion Jam, Watercress, Horseradish & Chips
13.50
Smoked Mackerel Pâté, Beetroot & Watercress Sandwich with Soup or Chips
7.75
Spiced Squash, Chickpea & Slaw Pitta with Soup or Chips
7.25

SIDES

Skinny Chips
3.50
Rustic Chips
3.50
Bubble & Squeak
2.75
Garden Salad, Beetroot & Thyme Dressing
3.75
Maple & Thyme-roasted Chantenay Carrots
2.75
Creamed Spinach
2.75
Beer-battered Onion Rings
3.50

PUDDINGS

Dark Chocolate & Salted Caramel Torte, Candied Pistachios, Raspberry Sorbet
6.25
Passionfruit & Honeycomb Sundae
5.75
St Clement’s Cheesecake
6.50
Warm Treacle Tart, Orange Purée, Clotted Cream
6.25
Rum Baba, Coconut Syrup & Lime Custard
5.75
Jude’s Free-range Ice Creams & Sorbets
5.75
Cheese Plate – Brie de Nangis, Winterdale Cheddar, Blue Monday, Chutney, Water Biscuits & Apple
7.75
Mini-pud of the Day or Single Smidgen of Cheese & your choice of Coffee or Tea
4.75

DELI BOARDS

Warm Mini Bloomer with Garlic Butter
3.25
Campagnola Olives
3.00
VEGGIE BOARD - Soy & Chilli Marinated Aubergine, Tomato Houmous & Toasted Pitta, Beetroot, Fennel & Wild Rice Salad Spiced, Cauliflower Salad
14.50
BUTCHER'S BOARD - Air-dried Dorset Pork & Pickles, Dandy Rib Scrumpets & Truffle Mayonnaise, Venison & Pheasant Terrine, Toasts, Sweet & Spicy Free-range Chicken Wings
14.50
FAVOURITES BOARD Sweet & Spicy Free-range Chicken Wings, Devon Crab on Buttered Crumpets, Tomato Houmous & Toasted Pitta, Smoked Mackerel & Horseradish on Toast
14.50
FISH BOARD - Smoked Mackerel & Horseradish on Toast, Devon Crab on Buttered Crumpets, Cured-salmon Goujons, Sesame Miso Dip, Taramasalata & Croûtes
14.50

STARTERS

Warm Crispy Camembert, Tomato Chutney & Rocket
7.50
Butternut Squash Soup, Toasted Seeds & Croutons
5.75
Venison & Pheasant Terrine, Plum & Ginger Chutney, Toast
7.50
Roasted Vegetable Panzanella Salad, Garlic Aioli & Seed Crackers
6.75
Treacle-cured Salmon, Fennel, Lime Crème Fraîche & Toasted Sourdough
7.75
Potted Devon Crab, Radish & Rocket Salad, Seaweed Scones
9.00

EITHER/OR

Severn & Wye Haddock Smokie, Crusty Bread
7.50 | 14.75
Dorset Chorizo, Peppers & Kale, Free-Range Fried Egg & Grilled Bloomer
7.75 | 15.25
Pan-fried Native Scallops & Monkfish, Spiced Butternut Squash, Cous Cous & Crispy Samphire
10.50 | 19.75
Beetroot, Fennel, Walnut & Wild Rice Salad, Orange & Shallot Dressing
6.75 | 13.50
Add Free-range Chicken 2.50 or Feta 2.00
The Winter salad includes a discretionary 25p contribution to The Peach Foundation, which supports healthy eating, sports and conservation in Kenya.

MAINS

Free-range Flat Iron Chicken, Confit Garlic Butter, Lemon & Skinny Chips
15.75
Pan-fried Sea Bass, Celeriac Purée, Cavolo Nero, Orange Beurre Blanc
16.95
14 Hour Braised Beef & Ale Pie, Mash, Greens & Gravy
15.00
Moroccan-spiced Vegetable & Chickpea Tagine, Beetroot Barley & Toasted Hazelnuts
13.75
Roast Loin of Venison, Fondant Potato, Kale & Blackberry Jus
22.50
Pan-fried Salmon, Crushed New Potatoes & White Wine Velouté
13.75
Slow & Low Pork Belly, Black Pudding Croquettes, Roasted Pear, White Wine Sauce
17.50
What’s the Fish? – See Blackboard

STEAKS

28 Day Dry-aged 8oz Rump Cap
19.75
28 Day Dry-aged 8oz Sirloin
25.00
28 Day Dry-aged 10oz Rib Eye
28.50
All served with Chips, Slow-roasted Tomato, Watercress & a choice of Peppercorn Sauce or Béarnaise.
Award-winning butcher Aubrey Allen supplies our steak, selected from the best British grass-fed beef herds, dry-aged for superb avour and tenderness.

SIDES

Skinny Chips
3.50
Rustic Chips
3.50
Bubble & Squeak
2.75
Garden Salad, Beetroot & Thyme Dressing
3.75
Maple & Thyme-roasted Chantenay Carrots
2.75
Creamed Spinach
2.75
Beer-battered Onion Rings
3.50

WINTER CHEESES

Our cheeses change with the season & are properly aged to be served ripe & ready.
FULL CHEESE BOARD TO SHARE (or not!) All four Winter cheeses, served with Chutney, Water Biscuits & Apple
10.50
INDIVIDUAL CHEESE PLATE Choose any three of the Winter cheeses, served with Chutney, Water Biscuits & Apple
7.75
SINGLE SMIDGEN OF CHEESE Choose just one of the Winter cheeses, served with Chutney, Water Biscuits & Apple
3.25
WINTER CHEESE SELECTION
ASHLYNN Lovely citrusy new goats’ cheese. Brilliant white, with an edible ash rind. (Vegetarian)
BLUE MONDAY Smooth and salty blue with a powerful tang like a great guitar riff. Fitting as this cheese is the dreamchild of Blur bassist Alex James. (Vegetarian)
BRIE DE NANGIS Made in the Île-de-France to the east of Paris, this unpasteurised cow’s milk cheese is soft textured with a wonderfully deep mushroom avour. Matured for around 6 weeks.
WINTERDALE CHEDDAR Hand-made in Kent, this award-winning unpasteurised cheese is clean and nutty with a long-lasting tang. A great alternative to cheddar and Britain’s rst carbon neutrally produced and delivered cheese. (Vegetarian)

WINTER PUDDINGS

Dark Chocolate & Salted Caramel Torte, Candied Pistachios, Raspberry Sorbet
6.25
Passionfruit & Honeycomb Sundae
5.75
St Clement’s Cheesecake
6.50
Warm Treacle Tart, Orange Purée, Clotted Cream
6.25
Rum Baba, Coconut Syrup & Lime Custard
5.75
Jude’s Free-range Ice Creams & Sorbets
5.75
(Vanilla, Chocolate, Strawberry or Salted Caramel, Lemon or Mango Sorbet)
TOUCH OF SWEETNESS - Mini-pud of the Day or Single Smidgen of Cheese & your choice of Coffee or Tea
4.75

ONE LAST GLASS

Espresso Martini
8.00
Tanner’s Late Bottled Vintage Port
5.75/100ml
Monbazillac, Chateau le Fagé
5.25/100ml | 19.50/375ml
Ron Aguere Caramel Rum, Briottet Crème de Pêche, Limoncello Stalia Superiore or Disaronno Amaretto 25ml
3.40
Patrón XO Cafe or Remy VSOP 25ml
4.25

HOT DRINKS

Single Origin Rwandan Filter Coffee
2.40
Double Espresso, Macchiato
2.45
Americano, Flat White, Latte
2.85
Cappuccino
2.95
Hot Chocolate
2.50
Hot Chocolate, Cream & Marshmallows, Mocha, Cinnamon or Caramel Latte
3.00
Amaretto Latte, Baileys Latte, Liqueur Coffee
6.00
A Pot of Proper Yorkshire Tea
2.50
Novus Whole Leaf Teas
2.50
Earl Grey, Green Tea, Peppermint, Citrus Camomile, Wild Encounter, Organic Jasmine
Fresh Mint Tea
2.50
All our coffees are made with 100% Arabica beans from Union Hand-Roasted and semi-skimmed milk. If you prefer soya or skimmed milk, please tell us.

BREADS & OLIVES

Warm Mini Bloomer with Garlic Butter
3.25
Campagnola Olives
3.00

STARTERS

Warm Crispy Camembert, Tomato Chutney & Rocket
7.50
Butternut Squash Soup, Toasted Seeds & Croutons
5.75
Potted Devon Crab, Radish & Rocket Salad, Seaweed Scones
9.00
Venison & Pheasant Terrine, Plum & Ginger Chutney, Toasts
7.50
Roasted Vegetable Panzanella Salad, Garlic Aioli & Seed Crackers
6.75
Sunday Deli Board - Sweet & Spicy Free-range Chicken Wings, Devon Crab on Buttered Crumpets, Tomato Houmous & Toasted Pitta, Smoked Mackerel & Horseradish on Toast
14.50

SALADS & GRAINS

Pan-fried Native Scallops & Monkfish, Spiced Butternut Squash, Cous Cous & Crispy Samphire
10.50 | 19.75
Beetroot, Fennel & Wild Rice Salad, Orange & Shallot Dressing
6.75 | 13.50
Add Free-range Chicken 2.50 or Feta 2.00
The Winter salad includes a discretionary 25p contribution to The Peach Foundation, which supports healthy eating, sports and conservation in Kenya.

SUNDAY ROASTS

All served with Roast Potatoes, Seasonal Vegetables, Roasted Roots, Yorkshire Pudding & Jugs of Gravy
Aubrey’s Dry-aged Rump of Beef
15.50
Jimmy Butler’s Free-range Leg of Pork & Crackling
15.00
Roast of the Day - See Blackboard
Winter Vegetable Wellington
13.50
Free-range Pork & Sage Stuffing
3.50
Cauliflower Cheese
3.75
Braised Red Cabbage
3.75

MAINS

Aubrey’s 28 Day Dry-aged 8oz Rump Cap Steak, Chips, Slow-roasted Tomato & Watercress
19.75
Pan-fried Salmon, Crushed New Potatoes & White Wine Velouté
13.75
Pan-fried Sea Bass, Celeriac Purée, Cavolo Nero, Orange Beurre Blanc
16.75
Free-range Duck Leg, Braised Cannellini Beans, Cabbage & Bacon
17.50

SIDES

Garden Salad, Beetroot & Thyme Dressing
3.75
Rustic or Skinny Chips
3.50
Creamed Spinach
2.75

PUDDINGS

Crumble of the Day - served at the table with Custard
6.25
Dark Chocolate & Salted Caramel Torte, Candied Pistachios, Raspberry Sorbet
6.25
Warm Treacle Tart, Orange Purée, Clotted Cream
6.25
St Clement’s Cheesecake
6.50
Cheese Plate – Brie de Nangis, Winterdale Cheddar, Blue Monday, Chutney, Water Biscuits & Apple
7.75
3 scoops of Jude’s Ice Creams or Sorbets
5.75
(Vanilla, Chocolate, Strawberry or Salted Caramel, Lemon or Mango Sorbet)
Mini-pud of the Day or Single Smidgen of Cheese & your choice of Coffee or Tea
4.75