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Lunch Menu

1 Course 14 | 2 Course 20 | 3 Course 26

Served Monday to Friday 12pm-4pm (Excl. Bank Holidays)

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Starters

Breaded Whitebait

with baby cress salad, charred lemon, wild garlic & caper aioli

Chicken, Chorizo & Roasted Red Pepper Parfait

with red onion & chilli jam and toasted flat bread

Wild Garlic Mushrooms

with chardonnay & thyme cream, baby rocket, parmesan and toasted sourdough

Sweet Potato, Chilli & Coconut Soup

with Thai basil oil, rosemary & garlic focaccia

Mains

Chicken, Ham & Leek Pie

with puff pastry, triple cooked chips, marrow & malbec jus and buttered garden peas

6oz Gammon Steak

with free range fried egg, garden peas, charred pineapple and triple cooked chips

Staffordshire Angus Beef Burger

with black bomber cheddar, crispy pancetta, wild garlic & chive aioli and skin on French fries

Pan Fried Belly Pork

with pesto crushed baby potatoes, buttered sugar snap & spring peas, green peppercorn & cognac cream

6oz Sirloin Steak

6 Supp

with triple cooked chips, roasted plum tomato, wild garlic & thyme mushroom, wild rocket, balsamic & shaved parmesan salad

Champagne Battered Haddock Fillet

with triple cooked chips, minted mushy peas, wild garlic & pickled gherkin aioli

Pan Fried Chicken Supreme

with truffle mash, buttered black kale, charred asparagus, Madeira & thyme cream

Sun Blushed Tomato, Chilli & Basil Linguine

with red onion, bell peppers and wild garlic flatbread. Add chicken breast 3, belly pork 3, king prawns 3, salmon fillet 5 or tandoori chicken breast 4

Tandoori Vegetable Tikka Masala

with basmati rice, wild garlic & coriander naan bread. Add chicken breast 3, belly pork 3, king prawns 3, salmon fillet 5 or tandoori chicken breast 4

Caesar Salad

11

with baby gem, heritage cherry tomatoes, garlic ciabatta croutons, crisp pancetta, shaved parmesan and Caesar dressing

Asian Salad

11

with string vegetables, pickled pink ginger, red cabbage, pomegranate pearls, edamame beans, sugar snaps, pineapple, sesame, roasted cashew nuts and sticky soy & chilli sauce

Grilled Goats’ Cheese & Potato Salad

11

with Maldon roasted Jersey royal potatoes, Gordal pitted olives, pickled red onions, baby water cress, spinach, toasted cashews, oregano & lime pesto dressing

Poke Bowl

11

with sticky jasmine rice, cucumber, carrot, radish, edamame beans, pomegranate pearls, avocado, spring onion, sesame, soy & chilli dressing

Salad Extras

Add chicken breast 3, halloumi 3, belly pork 3, salmon fillet 5, Korean cauliflower 3, king prawns 4, tandoori chicken breast 4 or 6oz sirloin steak 6

Desserts

Passion Fruit Crème Brûlée

with mango coulis and vanilla shortbread biscuit

Double Chocolate Chip Brownie

with raspberry purée and white chocolate ice cream

Strawberries & Cream Cheesecake

with rose champagne gel and clotted cream ice cream

Sandwiches & Wraps

Our sandwiches & wraps are served with skin on french fries or sweet potato wedges (2 supp)

Chargrilled Sirloin Steak

15

on toasted ciabatta with Staffordshire blue cheese, wild rocket and caramelised red onion chutney

Tandoori Chicken Breast

12

chargrilled tortilla wrap with gem lettuce, tomato, pickled red onion and mint yoghurt

Champagne Battered Fish Goujons

12

on toasted sourdough with baby gem, tomato and wild garlic aioli

Grilled Goats Cheese & Roasted Mediterranean Vegetables

11

on chargrilled ciabatta with baby rocket and pesto dressing

Grill

All our steaks are 28-day dry aged Staffordshire sourced Angus beef. Served with triple cooked hand cut chips, roasted plum tomato, wild garlic & thyme mushroom and shaved parmesan, balsamic & rocket salad. GF

8oz Flat Iron

26

extremely tender, well-marbled and flavourful cut from the top blade. Our chef recommends medium

10oz Rump

28

lean, full-flavoured and firm in texture. Our chef recommends medium rare

8oz Picanha

30

a highly prized Brazilian cut from the top sirloin cap, renowned for its intense flavour, tender texture and thick buttery fat cap. Our chef recommends medium rare

8oz Sirloin

32

lean profile with generous marbling cut from the short loin. Our chef recommends medium rare

10oz Ribeye

35

succulent & flavoursome with extremely tender marbling. Our chef recommends medium

8oz Fillet

37

the most tender cut of steak. Our chef recommends rare

Post House Mixed Grill

33

with rump steak, gammon, lamb cutlet, pork chop, old English sausages, minted garden peas and free-range fried egg and a sauce of your choice

26oz Butchers Block (To Share Between 2)

90

8oz sirloin, 10oz ribeye & 8oz fillet served with Champagne battered onion rings, any two sides and any two sauces of your choice

Steak Sauces

3

Green Peppercorn & Cognac | Staffordshire Blue Cheese | Malbec & Marrow | Béarnaise