The Menu
Starters
| Potted smoked mackerel, spelt bread toast |
£6.80 |
| Grilled squid with roasted red peppers & crisp fennel salad |
£6.50 |
| New potato, pea & bead bean salad, soft egg & heb dressing | £4.50 |
| Free range pork Scotch egg & caper parsley mayonnaise | £5.85 |
| Heritage tomato and home pickled shallot salad |
£4.75 |
| Smooth chicken & duck liver pate, fruit chutney & toasted sough dough bread |
£6.50 |
| Watercress & spinach soup with a soft poached egg | £5.25 |
| Red Lion cured salmon with capers and fresh horseradish |
£6.95 |
| Naturally smoked haddock risotto, glazed with Welsh rarebit |
£6.25 |
| Sustainable fish fingers, garlic and parsley mayonnaise |
£6.50 |
Main Course
| Beef, Guiness and kidney pie with buttered carrots |
£12.50 |
| Organic salmon with brown shrimps and wild mushrooms |
£15.50 |
| Pan fried Plaice with creamy champ potatoes, parsley & garlic butter |
£13.50 |
| Aubergine, courgette and caramlised onion pastie with minted yogurt |
£10.50 |
| Battered Coley and chips, minted peas, caper and parsley mayonnaise |
£12.75 |
| Roasted tomato and Ticklemore goat's cheese pearl barely risotto |
£9.50 |
| Free range crisp pork belly, apple coleslaw and barbeque sauce |
£14.50 |
| Slow cooked Lune Valley lamb, buttered broad beans and creamy mashed potatoes |
£15.80 |
| Roasted free range chicken Ceasar, crispy pancetta and hand cut chips | £12.50 |
Sides
| Hand Cut Chips | £2.50 |
| Mixed Leaf Salad | £2.50 |
| Buttered New Potatoes |
£2.50 |
| Sprouting Broccoli | £2.50 |
| Macaroni Cheese | £2.50 |
| Mashed potatoes | £2.50 |
** We only use the award winning Farrington’s Mellow Yellow rapeseed oil in our cooking as it is grown and produced in the county of Northamptonshire.
