Menu

- To start
- Homemade bread & olives
  
  6.50
- Pigs in blankets, ale ketchup
  
  4.00
- Hummus with bread croutes
  
  4.00
- Crushed avocado on toast, topped with a poached egg
  
  7.00
- Deep fried falafel, pickled vegetables & yoghurt dip
  
  7.00
- Baked brie & wild mushroom tartlet, mixed leaves & shoots
  
  7.50
- "Hot smoked" salmon, cucumber & radish salad pomegranate & mixed cress
  
  7.50
- 1/2 pint of prawns in the shell, mayo, granary bread & butter
  
  8.00
- To follow
- Courgette & roast pepper lasagne with parmesan cream
  
  12.50
- Vegetable spring rolls, Kim chi, steamed rice & plum sauce
  
  13.00
- Keepers steak burger, smoked cheddar, chips, ale ketchup
  
  13.50
- Beer battered fish & chips, peas & tartare sauce
  
  14.00
- Pan fried escalope of chicken on a salad of sauteed chorizo, potatoes, red onion & rockets, smoked tomato salsa
  
  16.50
- Roasted fillet of cod, saffron potatoes, spinach & salsa cruda
  
  17.00
- Grilled fillet of sea bass, warm samphire salad, new potatoes, chilli & coriander butter
  
  18.00
- Slow cooked shoulder of lamb, fondant potato & spring vegetable compote
  
  18.50
- 8oz Ribeye steak, chips, mixed leaf salad, grilled mushroom & tomato, peppercorn sauce
  
  24.00
- To finish
- Lemon posset with honey & oat cookies
  
  6.00
- Sticky toffee pudding, toffee sauce & vanilla ice cream
  
  6.50
- White chocolate tiramisu, dark chocolate sauce, coffee syrup
  
  6.50
- Mixed berry pavlova with raspberry sorbet & chantilly cream
  
  6.50
- Selection of British cheeses, biscuits, chutney & pickles
  
  9.00
- Selection of ice creams & sorbet
  
  4.50

To start

To follow

To finish