Lunch Menu
1 Course 15 | 2 Course 19 | 3 Course 23
Served Monday to Friday Noon-4pm (excl. Bank Holidays)
Starters
Roasted butternut squash, chilli & coconut soup (vgo)
with toasted rosemary focaccia bread
Breaded whitebait
with lime and herb aioli, charred lime and watercress salad
Salt and pepper crispy beef strips
with lotus crisps, mixed peppers and teriyaki sauce
Carrot & coriander bhajis (vgo)
with cucumber salad, coriander and lime yoghurt
Wild mushroom and black garlic arancini (v)
with parmesan cream and baby watercress
Mains
Pan fried chicken supreme
with fondant potato, baby carrots, asparagus, butternut purée and tarragon & madeira jus
Salt and pepper tofu (vg)
with chilli udon noodles, courgette, pak choi & bell pepper, miso & spring onion broth
Teriyaki glazed salmon fillet
with egg noodles, stir-fried Asian vegetables, ginger, soy and garlic broth
Beer battered haddock fillet
with hand cut chips, minted mushy peas, tartare sauce and charred lemon
Chargrilled chicken salad
with crisp pancetta, garlic croutons, gem lettuce, cherry tomatoes, caesar dressing and shaved Italian cheese
8oz Bistro rump steak
6 Supp
with hand cut chips, roasted plum tomato and black garlic & thyme portobello mushroom
Slow braised beef
with truffle mash, suet dumpling, roasted winter vegetables and red wine & thyme jus
Indian spiced sweet potato, chickpea & spinach croquette (vg)
with fragrant jasmine rice, chilli, coconut curry sauce and toasted chapati (add a pan-fried chicken supreme 5 Supp)
Desserts
Three scoops of ice cream or sorbet
please ask your server for our daily flavours
Salted caramel & milk chocolate cheesecake
with shortbread ice cream
Biscoff brownie
with caramel sauce, chocolate crumb and biscoff ice cream
Raspberry & lemon tart
with raspberry compote, lemon curd and Italian meringue
Sticky ginger & orange sponge
with toffee sauce and vanilla ice cream
Grill
All our steaks are 28-day dry aged Staffordshire sourced Angus beef. All our grills are served with hand cut chips, roasted plum tomato and black garlic, thyme portobello mushroom, balsamic glaze and wild rocket & parmesan salad
24oz Côte de boeuf – to share
75
the forerib of beef with marbling and flavour of the ribeye on the bone with beer battered onion rings, roasted winter vegetables and two sauces of your choice
8oz fillet steak
34
the most tender cut of steak, our chef recommends rare
10oz ribeye steak
32
succulent & flavoursome with extremely tender marbling, our chef recommends medium
10oz sirloin
30
more delicate in flavour, with a firmer texture, our chef recommends medium rare
Steak sauces
3.5
Black garlic and tarragon butter sauce, Staffordshire blue cheese sauce, Pink peppercorn and cognac sauce, Garlic and mushroom cream, Chilli, black garlic & lime butter
12oz Black angus burger
18
on brioche bun with pecorino cheese, crisp pancetta, wild garlic mayonnaise, rocket, beef tomato and truffle parmesan fries
Buttermilk chicken burger
17
on a pretzel bun with Asian slaw, gem lettuce gherkin and sriracha mayonnaise
Chargrilled soya burger
16
on a charcoal sesame bun with vegan cheese, pickled red cabbage, gem lettuce, gherkin, chilli jam and lime mayonnaise
Sandwiches
Sandwiches all served with fries and coleslaw
Breaded katsu chicken
10.5
on toasted ciabatta with ribbon vegetables, ginger and lime mayo
Chargrilled sirloin steak
13
on rustic baguette with Staffordshire blue, wild roquette and sticky onion marmalade
Scottish smoked salmon
10.5
with lime, and dill crème fraîche & watercress on mixed seed toasted bagel
Honey roast ham
9
on farmhouse bloomer with wholegrain mustard mayonnaise, tomato and wild rocket
Grilled halloumi
10.5
beef tomato and smashed avocado on charred ciabatta with gem lettuce and sweet chilli and lime dip
Sides
Wild garlic and pecorino cheese toasted focaccia (v)
6
Herb Crusted Mac & cheese (v)
6
Black truffle and parmesan fries (v)
6
Roasted winter vegetables (v)
6
Peas, pancetta and goats cheese
6
Wild garlic toasted focaccia
5.5
Beer battered onion rings (vg)
5.5
Hand cut chips (vg)
4.5
Skin on Fries (vg)
4.5
Charred asparagus with shaved parmesan and Parma ham (v)
6
