Menu

- To start
- Bread & olives - to share (V)
  
  8.50
- Pigs in blankets, Guinness brown sauce
  
  5.50
- Hummus with bread croutes (V)
  
  5.50
- Mixed mushrooms on toast, garlic & parsley cream (V )
  
  8.00
- Salad of asparagus, rocket & quails eggs, crispy parma ham (GF)
  
  9.00
- Greek salad, feta, olives, tomatoes, cucumber, peppers & chick peas (V / GF)
  
  8.00
- Jerk chicken skewers, avocado salsa & tortilla wrap
  
  9.50
- Deep fried tiger prawns in filo pastry, thousand island dip
  
  9.50
- To follow
- Mushroom, sage & onion veggie burger, mature cheddar, chips, 'Neck Oil' ketchup (V)
  
  16.50
- Roasted squash, spinach & goats cheese rotoli, herbs & cream (V)
  
  17.00
- Keepers burger, mature cheddar, chips, 'Neck Oil' ketchup (GF**)
  
  17.50
- Cider battered haddock & chips, peas & tartare sauce (GF)
  
  17.50
- Plate of pig, mashed potato, choux croute, sage & apple relish (GF)
  
  22.00
- Seared fillet of chalk river trout, spring vegetables, new potatoes, chive butter sauce (GF)
  
  22.00
- Creedy carver duck breast, braised red cabbage, thyme roasties (GF)
  
  21.00
- 8oz Sirloin steak, chips, mixed leaf salad, peppercorn sauce / garlic butter (GF)
  
  28.50
- To finish
- Sticky toffee pudding, toffee sauce, vanilla ice cream (V / GF)
  
  8.00
- Spiced apple crumble with custard (V)
  
  8.00
- Lime & coconut panna cotta, fresh pineapple & passion fruit (V / GF)
  
  8.00
- Grasshopper cheesecake, chocolate syrup (V)
  
  8.00
- Peach melba sundae, raspberry sauce & amaretti biscuits (V)
  
  8.00
- Selection of British cheeses, biscuits, chutney & pickles (V / GF**)
  
  10.00
- Selection of ice creams & sorbet
  
  4.50
- Affogato (GF)
  
  5.50

To start

To follow

To finish