Sunday Menu
Served Sunday Noon-4:45pm
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Nibbles
Mixed warm breads (vg)
6.5
with hummus, balsamic glaze & olive oil
Cerinola green olives (vg)
6
on crushed ice
Starters
Katsu Coated Chicken
9
with chilli & coconut curry sauce and sticky jasmine rice
Roasted butternut squash, chilli & coconut soup (vg)
7
with toasted rosemary focaccia bread
Pan fried scallops
13
with smoked parsnip purée, pomegranate pearls, charred asparagus and parsnip crisp
Salt & Pepper Beef Strips
8.5
with lotus crisps, mixed peppers and teriyaki sauce
Breaded whitebait with lemon and herb aioli
7.5
with charred lime and watercress salad
Wild mushroom and black garlic arancini (v)
7.5
with parmesan cream and wild rocket
The Roast
Our roast dinners are freshly sourced Staffordshire meats, plated with Yorkshire pudding, Cumberland and mixed herb stuffing, roast potatoes, truffle mash potato, bacon wrapped old English sausage, honey glazed parsnips and roasted winter vegetables
Rosemary and thyme pork loin
19
with sticky red wine & sage jus
Prime sirloin of beef
21
cooked pink with garlic & rosemary pan sauce
Golden roast turkey breast
18
with cranberry & thyme gravy
Post house mixed roast
23
with pork loin, sirloin of beef and golden turkey breast
Roasted 24oz côte de boeuf (to share)
75
with Yorkshire pudding, Cumberland and mixed herb stuffing, roast potatoes, truffle mash potato, bacon wrapped old English sausage, honey glazed parsnips, roasted winter vegetables, cauliflower cheese and garlic & rosemary pan sauce
Mains
Pan seared venison fillet
29
with slow braised beef feather blade, potato gratin, buttered savoy, wild mushrooms, roasted winter vegetables and garlic & truffle cream
Sticky soy, sesame & garlic chicken skewer
20
with fragrant jasmine rice, ribboned vegetable salad, shrimp crackers, sweet soy and ginger dip
Pan fried chicken supreme
20
with fondant potato, crisp Parma ham, baby carrots, asparagus, butternut purée and tarragon & madeira jus
Teriyaki glazed salmon fillet
20
with egg noodles, stir-fried Asian vegetables, ginger, soy and garlic broth
Beer Battered Haddock Fillet
17
with hand cut chips, minted mushy peas, tartare sauce and charred lemon
Salt and pepper tofu (vg)
16
with chilli udon noodles, courgette, pak choi & bell pepper, miso &
spring onion broth
spring onion broth
Indian spiced sweet potato, chickpea & spinach croquette (vg)
15.5
with fragrant jasmine rice, chilli, coconut curry sauce and toasted chapati
(add a pan-fried chicken supreme 5 Supp)
(add a pan-fried chicken supreme 5 Supp)
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
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
8oz Bistro rump
28
the fantastic flavour of a rump, highly trimmed tender prime cut, 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 and skin on French fries
Chargrilled soya burger (vg)
16
on a charcoal sesame bun with vegan cheese, pickled red cabbage, gem lettuce, gherkin, chilli jam and lime & herb mayonnaise and skin on French fries
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
Cauliflower 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
6
Yorkshire pudding
2
