Starters

Marinated large green pitted olives 
(v, gf, df
Pork crackling twigs with apple sauce 
(gf, df)
Garlic toasted ciabatta; plain or topped with melted cheese 
(D, G, E, V, SD)
Soup of the day served with bread and butter 
(ASK YOUR SERVER)
Cod, garlic and lemon fishcakes in a light panic breadcrumb served with a dill and cucumber salsa 
(F, G)
Prawn cocktail in Marie Rose sauce with homemade bread and butter 
(CELERY, G, C, D, SD, E, SB)
Smoked salmon with shallots, capers and lemon rye bread 
(F, G, E,D, L)
Satay chicken strips in a rich satay sauce served with pickled cucumber 
(M, S, P, N)
Venison balloting with cranberry gel, toasted oats, pickled vegetables and horseradish cream 
(D, SD, G)
Prime salt and pepper chicken wings marinated in a honey and soy sauce 
(SB)
Tender meatballs with fennel, thyme and garlic in a rich Napoli sauce served with garlic bread 
(G, CELERY, E, D)
Goats cheese mousse, mixed baby leaf salad with beetroot and candied walnuts 
(v, D, N, M, SD)
Sliced aubergine and thyme tempura, honey glazed and served with a Greek yoghurt dip 
(v, D)

Mains

Beef shin bourguignon, baby onions, mash potato and Chantenay carrots served in a light puff-pastry case 
(D, G, L, E)
Chicken breast wrapped in a Parma ham with sautéed potatoes, tender stem broccoli with a rich au lait sauce 
(D, G)
Pan fried fillet of seabass served with roasted new potatoes, ratatouille and mangetout 
(F, CELERY, gf)
King prawn and scallop tagliatelle with a garlic, chilli, parsley and white wine sauce 
(SD, C, G, D)
Classic fish and chips, haddock fried in real beer batter with chips, garden peas and tartare sauce 
(F, G, E, M, SD)
The William B full rack of pork ribs; slow roasted and marinated, covered in a smoked bbq glaze served hand cut chips and coleslaw 
(E, SB, M, D, SD, G)
Roasted cauliflower and creamy pesto tagliatelle garnished with toasted pine nuts 
(D, G, N, v)
Warm goat’s cheese and red onion tartlet with salad, peppers, new potatoes, cucumber and red onions 
(v, E, G, SD, M, D)
Smoked salmon salad, pickled shallots, cucumber, tomatoes, baby leaf dressed with a lemon yoghurt  
(SD, M, D, gf)
Classic Caesar salad with baby gem lettuce, croutons, parmesan, and a rich Caesar dressing 
(v, D, E, SD, G)
ADD CHICKEN

From the chargrill

8oz Rib-Eye steak served with hand cut chips, garlic and thyme field mushroom and roasted tomatoes 
(SD, gf)
8oz Fillet steak served with hand cut chips, garlic and thyme field mushroom and roasted tomatoes 
(SD, gf)
ADD:  Peppercorn/Blue Cheese sauce (SD, DGarlic prawns (C, D Garlic butter (D, gf)
Gourmet beef burger in a toasted brioche bun with fries, salad garnish and burger relish 
(CELERY, E, G, M, SD, SB)
Halloumi burger with red onion jam, Mediterranean vegetables, tomatoes, fries and salad garnish 
(E, D, G, SD, SB, gf)
ADD: Stilton (DBacon (gf) Monterey Jack Cheese (gf, D)

Stone – Baked Pizza

Margherita – tomato sauce, mozzarella 
(G, D, CELERY, v)
Chicken and pesto –  pesto, mozzarella, marinated chicken slices and parmesan 
(D, G, CELERY, N)
Pepperoni –  tomato sauce and mozzarella, topped with pepperoni 
(G, D, CELERY)
Rock the Parma –  tomato sauce, mozzarella, Parma ham, rocket and parmesan 
(G, D, CELERY)
The Vegetarian –  tomato sauce, mozzarella, peppers, balsamic onions and Mediterranean vegetables 
(G, D, SD, CELERY)

Sides

House salad
(M, SD)
Caprese salad
(tomato, mozzarella, basil)
(D)
Fresh vegetables
Garden peas
Fried halloumi
(G, D)
Onion rings 
(G)
Hand cut chips
House fries
(G)

Desserts

Mango cheesecake with raspberry sorbet 
(D, G)
Fresh fruit salad served with lemon sorbet
Warm jam sponge pudding served with hot custard 
(SD, E, D)
Lemon posset served with candied lemon and shortbread 
(D, G)
Double chocolate brownie with popcorn pieces, caramel sauce and salted caramel ice cream
(SD, D, G, E)
Trio of hand crafted mini desserts: Chocolate brownie, lemon posset and mango cheesecake 
(SD, D, E, G)
Ice cream trio; vanilla, strawberry and chocolate 
(D)
Selection of sorbet – lemon, mango and raspberry
The William B cheeseboard with grapes, celery, chutney and biscuit selection 
(G, D, CELERY)
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)