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Sunday Menu
Served Sunday Noon-4:45pm
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Nibbles
Halkidiki Greek green olives
7.5
served on crushed ice
Baked rosemary and garlic focaccia
7.5
with hummus, balsamic glaze & olive oil
Vegetable crisps
5.5
with hummus, maldon sea salt and balsamic glaze
Starters
Argentinian charged sirloin steak
14
with a smoked chilli & lime butter and herb salsa
Crab croquette
9.5
with smoked chilli sauce, charred lime and herb salsa
Potted chicken liver pate
9
with red onion jam, pickles and toasted ciabatta
Sticky sesame and soy glaze tofu (vg)
8.5
with Asian slaw and crispy rice noodles
Soup of the day (vg)
7.5
with baked rosemary and garlic focaccia
The Roast
Our roast dinners are freshly sourced Staffordshire meats, plated with Yorkshire pudding, Cumberland and mixed herb stuffing, roast potatoes, truffle mashed potato, bacon wrapped old English sausage, honey glazed parsnips and market vegetables
Post house mixed roast
24
with roasted leg of lamb, sirloin of beef and golden turkey breast
Prime sirloin of beef
23
cooked pink with garlic & rosemary pan sauce
Rosemary and thyme roasted leg of lamb
22
with redcurrant and herb jus
Golden roast turkey breast
19
with cranberry and thyme gravy
Vegan nut roast
18
with truffle mashed potato, market vegetables. roast potatoes, red onion & thyme gravy
Mains
Duo of lamb
32
pan fried three bone rack & slow braised shoulder with rosemary and garlic potato gratin, pea and mint puree, sautéed kale, shallot & madeira jus
Sweet and spicy Korean belly pork
23
with udon noodles, roasted red peppers, chestnut mushroom, charred pak choi and chilli bbq broth
Mexican spiced chicken skewer
23
with cheese fondue, black bean and corn salad, charred corn, sour cream and chives, avocado chilli and lime dip
Pan fried chicken breast
22
with truffle mash, roast carrot, red pepper puree, chorizo crisp and white wine & black garlic cream
Beer battered haddock fillet
18
with hand cut chips, minted mushy peas, tartare sauce and charred lemon
Chargrilled chicken salad
17.5
with crisp pancetta, garlic croutons, gem lettuce, cherry tomatoes, Caesar dressing and shaved parmesan
Sun blushed tomato, basil & mozzarella risotto (v)
17
with panko fried bocconcini and wild rocket pesto
add chicken breast (5 supp)
add chicken breast (5 supp)
Grill
All our steaks are 28-day dry aged Staffordshire sourced Angus beef. Served with hand cut chips, roasted plum tomato and wild garlic & thyme mushrooms and shaved parmesan & rocket salad
20oz Chateaubriand
85
with beer battered onion rings, market vegetables and two sauces of your choice
8oz fillet
35
the most tender cut of steak, our chef recommends rare
10oz ribeye steak
33
succulent & flavoursome with extremely tender marbling, our chef recommends medium rare
12oz sirloin
33
more delicate in flavour, with a firmer texture, our chef recommends medium rare
8oz Bistro rump steak
28
the fantastic flavour of a rump, highly trimmed tender prime cut, our chef recommends medium rare
Steak sauces / butter
3.5
Chimmichurri butter | Staffordshire blue cheese and madeira cream | Wild garlic, shallot & tarragon butter sauce | Cognac & three peppercorn cream
12oz Black angus burger
19.5
on brioche bun with melted Swiss cheese, smoked pancetta, wild garlic mayonnaise, rocket, beef tomato and truffle & parmesan fries
Chargrilled soya plant burger (vg)
19.5
on a charcoal sesame bun with vegan cheese, pickled red cabbage, gem lettuce,
gherkin, onion marmalade and lime and herb and skin on French fries
gherkin, onion marmalade and lime and herb and skin on French fries
Katsu chicken burger
18.5
on a charcoal sesame bun with Asian string salad, katsu dip and French fries
Sides
Sides
Herb crusted mac and cheese (v)
7
Wild garlic toasted focaccia with cheese (v)
7
Black truffle and parmesan fries
6.5
Seasonal market vegetables (vgo)
6.5
Cauliflower cheese (v)
6.5
Wild garlic toasted focaccia (v)
6
Beer battered onion rings (vg)
6
Hand cut triple cooked chips (vg)
6
Skin on French fries (vg)
5.5
Two Yorkshire puddings (v)
3
