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Lunch Menu

1 Course 14 | 2 Course 20 | 3 Course 24

Served Monday to Friday Noon-5pm (Excl. Bank Holidays)

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Starters

wild mushroom & thyme soup (gfo)(vgo)

with madeira cream, toasted rosemary & garlic focaccia

North Atlantic Prawn Cocktail (gfo)

with baby gem, sun blushed tomatoes, charred ciabatta, smoked paprika & lemon aioli

korean cauliflower (vgo)

with ribbon vegetables, sticky miso & sesame glaze

buffalo fried chicken (gfo)

with wild rocket & balsamic salad, staffordshire blue cheese & chive dip

Mains

Black Angus Beef Burger (gfo)(vgo)

on brioche bun with pepper jack cheese, crisp bacon, jalapenos, tomato, lettuce, skin on french fries and smoked bbq mayonnaise

Slow braised beef bourguignon pie

with puff pastry, buttered mash, seasonal vegetables and malbec & rosemary pan gravy

6oz Gammon steak (gfo)

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

Champagne battered haddock fillet (gfo)

with triple cooked hand cut chips, minted garden peas, charred lemon, wild garlic & pickled gherkin aioli

pan fried Chicken supreme (gfo)

with truffle mash, seasonal greens, wild mushroom, cognac & dijon cream sauce

Chicken caesar salad (gfo)

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

6oz sirloin steak (gfo)

5 supp

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

baked gnocchi sorrentino (gfo)

with buffalo mozzarella, ricotta, parmesan, sun blushed tomato, basil, roasted marconi peppers
(add pan fried chicken breast 5 or king prawns 6)

south indian vegetable curry (gfo)(vg)

with onion & lime leaf basmati rice, mini poppadom's and mango salsa
(add pan fried chicken breast 5 or king prawns 6)

King Prawn Linguine (gfo)(vgo)

chardonnay & lemon cream, baby spinach, chilli, cherry vine tomatoes with rosemary & garlic flatbread

Desserts

sticky fudge brownie (gfo)(vgo)

with milk chocolate whiskey sauce and salted caramel ice cream

chocolate orange cheesecake (gfo)(vgo)

with vanilla pod ice cream and blood orange coulis

toffee apple crumble

with madagascan vanilla custard and rhubarb jam

two scoops of ice cream or sorbet (gfo)(vgo)

please ask your server for our daily flavours

10″ Stonebaked Pizza & Sandwiches

Our sandwiches are served with skin on french fries.

Add skin on french fries to any stonebaked pizza for 3

buffalo mozzarella caprese pizza (vgo)

13

with sun blushed tomatoes & basil

nduja sausage & pepperoni pizza

16

with spicy beef, jalapenos, red onion, sun blushed tomato, basil and mozzarella

smoked bacon & chicken pizza

16

with texas BBQ sauce, peppers & mozzarella

chicken caesar wrap

13

with baby gem, heritage cherry tomatoes, crisp pancetta, parmesan and caesar dressing

chargrilled fillet steak sandwich (gfo)

15

on ciabatta, with wild rocket, staffordshire blue cheese, peppercorn sauce and caramelised red onion chutney

lemon & basil tuna mayonnaise sandwich (gfo)

12

on sourdough with roasted red pepper, pickled red onions and sweet chilli dip

grilled halloumi sandwich (gfo)

12

on ciabatta, with avocado, tomato, red onion, lime & basil hummus

honey roast ham (gfo)

12

on rustic baguette with black bomber cheddar, lettuce, tomato and sweet pickle relish

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

27

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

10oz rump

29

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

8oz sirloin

31

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

10oz ribeye

34

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

16oz porterhouse

37

a combination of tender, succulent fillet mignon and rich flavour tenderloin on the bone. Our chef recommends medium

8oz fillet

37

the most tender cut of steak. Our chef recommends rare

butchers grill (gfo)

34

with chargrilled rump steak, gammon, lamb cutlet, pork chop, old english sausages, champagne battered onion rings, minted garden peas, free range egg & peppercorn sauce

20oz chateaubriand (perfect to share between 2) (gfo)

95

chateaubriand steak is a fillet mignon roast of the narrow end of the tenderloin of beef. This specific cut of beef is soft, tender and flavourful. Chateaubriand is highly sought after because there are only two on each cow. served with any two sides & two sauces of your choice

Steak Sauces

3