december MENU

wednesday & thursday: 12.00 – 3.00 & 6.00 – 9.00

friday & saturday:12.00-9.00

APPETISERS

Smoked garlic ciabatta with whipped goats butter or tomato & pomegranate salsa (V) 4.00
Pimento stuffed green olives (V/GF) 3.95
Sage & Apricot Stuffing Balls 5.00

STARTERS

Mussel & tomato chowder, toasted ciabatta (GFO) 7.00
Quail mulligatawny soup with crispy breaded onions (GFO) 7.00
Chestnut and turkey scotch egg with white wine and cranberry sauce 7.00
Smoked salmon terrine, horseradish cream, cucumber salad and sourdough (GFO) 7.00
Chicory Tart with walnut and pear salad and deep fried blue cheese (V) 7.00

MAIN COURSES

Rare breed featherblade of beef, creamed potatoes, winter greens and walnut butter (GF) 16.50
Salsify Carbonara with confit pork cheek and chestnut shavings 16.50
Roast Pheasant Breast, parsnip hash, baby leeks and prunes (GF) 17.00
Gnocchi with sumac fried onions, brown butter pine nuts, crème fraiche (V/GFO) 12.50
Steamed cod, crushed potatoes, curried mussels and carrots (GF) 15.50
Tempura battered haddock, Old Rec chips, tartar sauce, parsley marrowfat peas (GFO) 14.50
8oz 40 day Dry Aged Longhorn sirloin, mushroom, tomato, Rec chips & rocket (GF) 29.00
8oz Dry Aged hanger steak, (served med rare) mushroom, tomato, Old Rec chips & rocket (GF) 18.00
Freshly prepared steak sauces (Stilton & mushroom, green peppercorn, red wine jus) (GF) 2.00

SIDES

Pigs in Blankets 4.50
Old Rec chips (GF) 3.50
Tomato and red onion salad (GF) 3.00
Tempura battered onion rings (GFO) 3.00

DESSERTS

Ginger and treacle loaf, clementine, gingerbread ice cream 7.00
Winter fruit pavlova, vanilla ice cream, blackberry sauce (GF) 7.00
Passionfruit tart, lemon curd, hazelnut praline 7.50
Chocolate ganache cake, brandy soaked cherries (GF) 7.50
Cheese Board with grapes, homemade chutney and biscuits (GFO) 9.00