Served with sourdough bread and butter

Served with sourdough bread and butter

Topped with thyme butter and served with toasted ciabatta and tomato & apple chutney

Served with sourdough bread and butter

Glazed with a balsamic sherry dressing

Lightly dusted squid served with lemon aioli

Yorkshire cured ham, coppa, pancetta, and schiacciata salami. Served with Nicholson's Cheddar cheese, golden beetroot piccalilli, marinated olives and sourdough bread

Lightly dusted squid, wholetail Whitby scampi, haddock goujons and mini smoked haddock & kedgeree fishcakes served with tartare sauce and lemon aioli

Hand-cut tortillas, Nicholson's Cheddar cheese and mustard sauce, guacamole, salsa, sour cream and jalapeños

Tender beef rib cooked on the bone served in a rich red wine & mushroom sauce topped with puff pastry

Slow-cooked leg of duck served in a mushroom & bacon sauce topped with puff pastry

Yellow fin sole, smoked haddock and salmon in a creamy white wine sauce topped with parsley and mature Cheddar mash

Slow-cooked pulled lamb in a rich red wine sauce topped with parsley mash

Chicken breast cooked with portobello mushrooms in a rich truffle-infused sauce encased in thyme shortcrust pastry

Beef slow-cooked in Nicholson's Pale Ale, encased in shortcrust pastry

Pulled beef & ale, chicken Balti and shepherd's pies.

A rich Puy lentil and vegetable pie topped with carrot and sweet potato mash, served with green beans and glazed Chantenay carrots.

served with glazed baby potatoes and a house salad

Cauliflower couscous, butternut squash and kale salad, topped with pumpkin seeds and sunflower seeds

A rich Puy lentil and vegetable pie topped with carrot and sweet potato mash, served with green beans and glazed Chantenay carrots.

Chargrilled chicken breast, smoked back bacon and sliced avocado served on a house salad topped with pumpkin seeds and sunflower seeds

Served with herb-glazed baby potatoes, house salad and lemon aioli

Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce

Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce

A mix of hand-battered^ haddock fillets and breaded wholetail Whitby scampi served with chips, mushy peas and tartare sauce. 50p donation to the RNLI per dish sold+

Half chicken roasted in garlic and parsley butter, served with lemon aioli and skin on fries

British outdoor-bred pork sausages inside a Yorkshire pudding with creamy mashed potato, topped with a rich balsamic caramelised onion gravy, served with steamed greens and glazed Chantenay carrots

Grilled chicken breast topped with smoked back bacon, BBQ sauce and cheese, served with a house salad, hand-battered onion rings and chips

Served with herb-glazed baby potatoes, green beans and a Champagne thermidor sauce

Marinated chicken breast in a classic tikka masala sauce, served with pilau rice, crispy poppadom, mango chutney and naan bread

Served in a toasted brioche bun with gherkins, lettuce and tomatoes, served with a BBQ salsa and skin on fries

Add any of the following toppings to your burgers:
Monteray Jack cheese, bacon, jalapeños, guacamole, fried egg or caramelised onions • 75p
BBQ sauce • 50p
Pulled barbacoa beef • £1.00

With sour cream

With sour cream

Served warm with vanilla pod ice cream

Served with British blackcurrant curd and freshly whipped cream

Served with vanilla pod ice cream

Cropwell Bishop Stilton and Nicholson’s Cheddar cheese with grapes, crackers, celery and pale ale chutney

Belgian chocolate brownie, salted caramel profiteroles and lemon meringue, served with vanilla pod ice cream