Mains

STEAK & KIDNEY PUDDING 12.25
creamed mashed potato & savoy cabbage
BEER BATTERED FISH & CHIPS 11.50
crushed minted peas, “Ruddy Good” tartare sauce & lemon
SMOKED HADDOCK 13.50
braised leeks, mustard & chive cream – poached egg
GRILLED SALT COD “CHOWDER” 14.75
mussels, bacon, garlic, black cabbage & charlotte potatoes
ROAST BREAST & CONFIT LEG OF TURKEY 14.50
roast roots, sprouts, stuffing & cranberry compote
ROAST BREAST & CONFIT LEG OF PHEASANT 15.25
pearl barley, roast beetroot, sprout tops & Cumberland sauce
ROAST BUTTERNUT SQUASH & SWEET POTATO 11.50
pan- fried gnocchi, butternut squash & cumin veloute, goats curd – toasted pine nuts