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Marinated large green pitted Halkidiki olives v gf SD
Warm breads with olive oil and balsamic vinegar
v G SD
Garlic-toasted rosemary focaccia; plain or topped with melted cheese
v D G
Hummus, sun-blushed tomato and flatbread
v G S SD
Starters
Soup of the day vg served with bread roll S G and butter D
v
Warm honey-glazed goat’s cheese on croute, baby leaf, beetroot, apple, walnuts
v G SD M D
Mushroom filo tart, spinach, apple, chestnut and herb crumb
vg G SD N
Bao bun, with chef’s choice of filling D G M
Chicken liver pâté, cranberry and port jelly, dressed baby leaf, crostini
D E G SD M
Classic prawn cocktail in Marie Rose sauce with butter CELERY G SD C E D SB and bread roll G S
Salt and pepper calamari served with garlic mayonnaise
G E SD MS
Satay chicken spring roll, pickled Asian-style vegetables, satay sauce
P D G E SD
Cauliflower and sweetcorn fritters, sweetcorn salsa, dill dressing
v gf
Breaded king prawns, soy and sweet chilli sauce, black sesame, pickled cucumber
S G SD M C
Mains
*Chips & fries may contain traces of gluten, please check with your server
Pan-fried tender lamb rump, spring onion mash potato G D fricassee of cabbage, bacon peas, crispy spiced courgette strings, minted jus SD
Chicken supreme, rosemary boulangère potatoes, fondant carrot, curly kale, carrot purée, cranberry gel, rich gravy, bacon crumb
gf SD
Pan-fried seabass fillet, lemon and dill potato cake, mussel and vegetable broth, samphire
gf F MS
Classic fish and chips*; haddock fried in IPA batter, chips*, crushed minted peas, tartare sauce
F SD G E M
Cheese tartlet; brie, cheddar and cranberry tartlet served with a fresh, light salad, honey and mustard dressing
v G D E SD M
Roasted butternut squash steak, southern fried cauliflower, burnt chilli, pine nut dressing, kale, cauliflower and truffle purée
vg N
King prawn and salmon linguine tossed in a spiced tomato sauce, chilli, spring onions, parsley, garlic and lemon rocket
G C SD F
Pesto pasta; white wine, cream and pesto sauce, courgettes, tomatoes, toasted pine nuts topped with lemon rocket
v N D
Add: Sliced chicken gf
Goat’s cheese D
Honeyed halloumi D
Salads
Mixed leaf salad with honey and mustard house dressing; tomato, onion, cucumber, beetroot and mixed peppers
v gf M SD
Add:
Sliced chicken breast gf
Honey-glazed halloumi D
Goat’s cheese D
Prawn Marie-Rose CELERY G SD C E
Steaks from our Chargrill
8oz Rib-Eye steak served with rustic hand-cut chips*, garlic and thyme field mushroom and roasted tomatoes
gf SD
8oz Pork T-bone, savoy cabbage, bubble and squeak, bacon and onion jus
gf SD
Add to your steak:
Pink Peppercorn gf SD D
Garlic butter gf D
Rich beef and red wine jus
Onion rings G
Gourmet Burger and Ribs
Halloumi burger; toasted rosemary focaccia, honey-glazed halloumi, tomato and onion salsa, lettuce, house fries*
v D G
Chicken fillet katsu sandwich; chicken breast in buttermilk and spices, panned in breadcrumbs served in a toasted focaccia, pickled apple and cucumber, lettuce, house fries* and curried mayonnaise
D G SD E
Gourmet beef burger in a toasted brioche bun G with fries*, burger garnish and American burger relish
D E SD
Add: Bacon gf
Cheddar Cheese D
Onion rings G
The William B full rack of ribs; slow-roasted, marinated baby back pork ribs in a smoky BBQ glaze with fries* and coleslaw
SD E
Sides
House salad
M SD
Garden peas
D
Seasoned chips*
Tomato, onion, rocket
SD
Coleslaw
E SD
House fries*
Honeyed Halloumi
D
Vegetables of the day
D
Onion rings
G
Menu is subject to change
The 14 Food Allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
S = Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free, ‘df’ dairy free)
The 14 Food Allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
S = Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free, ‘df’ dairy free)
