FISH FINGER SANDWICH
Haddock goujons hand-battered in Nicholson's Pale Ale served with tartare sauce on farmhouse bread.
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4 Market Street, Windsor, Berkshire, SL4 1PB 01753 863739
Distiller, politician, cricket player and benefactor, we’ve remained true to our founder William’s ideals of what a great pub should be, since 1873. A warm and welcoming pub, where people can live life to the fullest in beautiful buildings that have a lively atmosphere and are positively brimming with character.
Join us on a Sunday to indulge in the heartiest roasts with your friends and family, including all your favourite pub food dishes.
Each individual pub is either a pie or fish house so be sure to check out which speciality menu your local Nicholson’s is offering.
Whichever pub you visit, each one has its own distinctive warmth, genuine service and vibrant atmosphere within its historic walls.
Take your pick from our extensive selection of perfectly cooked meats. From the 21-day aged roast beef, tender roast chicken, succulent slow-cooked pork belly, and let's not forget the plant-based goodness of our vegetarian nut roast.
Enjoy home-cooked and flavoursome vegetables, like crispy roast potatoes, honey-glazed parsnips, glazed Chantenay carrots, steamed greens, crunchy Yorkshire Puddings, and gravy (of course).
Have a look at our sumptuous Sunday roast menu below, find your nearest Nicholson’s pub and book a table today!
Our easy-to-use allergen guide is available for you to use on the food section of our website or on our Glass Onion app. We keep it online so that it’s always as up to date as possible and you can filter out dishes containing any of the 14 major allergens. If you can’t access the internet, we will be happy to provide you with the information. Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients.
If you have any questions, allergies or intolerance's, please let us know before ordering. Our fish dishes may contain small bones. *Contains nuts. ^Contains alcohol. (v) = made with vegetarian ingredients, however some of our preparation and cooking methods could affect this. (ve) = made with vegan ingredients; however, some of our preparation and cooking methods could affect this. If you require more information, please ask your server. Where table service is offered, a discretionary service charge of 10% may be added.
Sunday Menu
Haddock goujons hand-battered in Nicholson's Pale Ale served with tartare sauce on farmhouse bread.
Hand-pulled British chicken, crispy smoked bacon, lettuce, tomato and mayonnaise served on toasted farmhouse bread.
Hand-pulled British chicken, avocado and lemon aioli served on toasted ciabatta bread.
Melted mature Cheddar cheese, mustard and tomato & apple chutney served in toasted farmhouse bread.
Yorkshire Ham, melted mature Cheddar cheese and mustard served in toasted farmhouse bread.
Topped with thyme butter and served with toasted ciabatta and tomato & apple chutney
Served with sourdough bread and butter
Served with sourdough bread and butter
Roasted baby shallots with an Armagnac glaze baked in puff pastry and served with a balsamic dressing
Panko crumbed squid served with lemon aioli
Whole tail scampi, King Prawns with marrie rose sauce and Smoked Scotish salmon, haddock goujons and mini Salmon and Dill fishcakes served with tartare sauce and lemon aioli.
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
Wheatberry kernals, diced apple, cranberries, spring onions and apricots combined with salad leaves, cherry tomatoes and cucumber, topped with sunflower and pumpkin seeds.
Chargrilled chicken breast, smoked back bacon and sliced avocado served on a house salad topped with pumpkin seeds and sunflower seeds.
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 scampi served with chips, mushy peas and tartare sauce.
Macaroni pasta in a rich cheese sauce and topped with mature Cheddar. Served with garlic ciabatta bread.
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.
Vegetarian Toad in the Hole available (v)
Grilled chicken breast topped with smoked back bacon, BBQ sauce and cheese, served with a house salad, hand-battered^ onion rings and chips.
Marinated chicken breast in a classic tikka masala sauce, served with pilau rice, crispy poppadum, mango chutney and naan bread.
Served with herb-glazed baby potatoes, house salad and lemon aioli.
Served with herb-glazed baby potatoes, green beans and a Champagne thermidor sauce.
Shortcrust pastry base filled with sweet potato, spinach and goat's cheese, topped with a savoury crumb
Chicken breast cooked with portobello mushrooms in a rich truffle-infused sauce encased in thyme shortcrust pastry.
Wild boar, chorizo and red peppers cooked in a rich fino sherry sauce, encased in pastry and topped with a paprika-dusted puff pastry lid.
Pheasant, venison and partridge cooked in a rich merlot red wine sauce with root vegetables, mushrooms and thyme, encased in shortcrust pastry.
Salmon, King Prawn and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash.
British Beef slow-cooked in Nicholson's Pale Ale, encased in shortcrust pastry, served with creamy mashed potato, steamed greens and glazed Chantenay carrots. Awarded gold at the British Pie Awards.
21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered^ onion rings and chips.
Served with two fried free-range eggs, house salad and chips
Hand-carved, 21-day-aged roast beef
Roasted half British chicken
Carrots, parsnips, swede, sweet potato and nut roast served with rich vegetarian gravy.
Slices of 21-day-aged roast beef served on farmhouse bread with balsamic caramelised onions and horseradish sauce served with chips.
All of our burgers are served on a toasted linseed bun with lettuce, gherkin, tomato and mayonnaise and served with BBQ salsa and skin-on fries unless otherwise stated.
Chargrilled beef burger topped with Monterey Jack cheese.
Two chargrilled beef burgers or buttermilk chicken breasts with smoked back bacon, Monterey Jack cheese and hand-battered^ onion rings.
The revolutionary Beyond Meat® burger. A plant-based patty topped with a cheese alternative produced from coconut oil and served with a house salad.
Crispy buttermilk chicken breast topped with Monterey Jack cheese.
Encased in a crispy parsley crumb.
With sour cream