Tomato and Basil
Served with sourdough bread and butter
The Carpenter's Arms
4 Market Street, Windsor, Berkshire, SL4 1PB
SUNDAY ROAST MENU AT NICHOLSON’S PUBS
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.
WHAT TO EXPECT FROM OUR SUNDAY ROAST
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!
Allergen and Dietary Information
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. †Payments are made to the Royal National Lifeboat Institution (RNLI) Ltd, which pays all its taxable profits to the RNLI. Registered charity in England (209603), Scotland (SC037736) and in the Republic of Ireland (20003326).
Sunday Menu
Starters
SMOKED SCOTTISH SALMON
Served with sourdough bread and butter
Roast Shallot & Armagnac Tarte tatin (ve)
Roasted baby shallots with an Armagnac glaze baked in puff pastry and served with a balsamic dressing
CALAMARI
Crispy squid served with lemon aioli
NICHOLSON’S CURED MEAT & CHEESE PLATTER
Yorkshire cured ham, coppa, pancetta, and schiacciata salami. Served with Nicholson's Cheddar cheese, golden beetroot piccalilli, marinated olives and sourdough bread.
FISH PLATTER^
King prawns in a Marie Rose sauce and smoked Scottish salmon served on toasted ciabatta bread, wholetail Whitby scampi, beer-battered haddock goujons and mini smoked haddock & kedgeree fishcakes served with tartare sauce and lemon aioli.
House-Cooked Nachos (v) large
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
SALADS
Wheatberry, apple and cranberry salad (ve)
Wheatberry kernals, diced apple, cranberries, spring onions and apricots combined with salad leaves, cherry tomatoes and cucumber, topped with sunflower and pumpkin seeds.
With sliced avocado (ve)
With smoked Scottish salmon
With chargrilled chicken breast
Smoked Haddock & Kedgeree Fishcakes^
Served with a house salad, herb-glazed baby potatoes and lemon aioli.
Main Dishes
Root Vegetable Hot Pot (ve)
A hearty vegan hot pot of carrots, swede and pearl barley, topped with sauté potatoes and a herb crumb. Served with glazed green beans and glazed Chantenay carrots.
NICHOLSON’S FISH & CHIPS
Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.
OCEAN FISH & CHIPS
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+
SMOKED APPLEWOOD MACARONI CHEESE (V)
Macaroni pasta in a rich Smoked Applewood cheese sauce and topped with mature Cheddar. Served with garlic ciabatta bread
Add Smoked Back Bacon
TOAD IN THE HOLE
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)
NICHOLSON’S HUNTER’S CHICKEN
Grilled chicken breast topped with smoked back bacon, BBQ sauce and cheese, served with a house salad, hand-battered^ onion rings and chips.
STEAK AND NICHOLSON'S PALE ALE PIE
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.
10oz RIBEYE STEAK
21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered^ onion rings and chips.
SUNDAY ROASTS
ROAST RUMP OF BEEF
Hand-carved, 21-day-aged roast beef
ROAST CHICKEN
Roasted half British chicken
SLOW-COOKED PORK BELLY
Roasted with honey and served with a baked apple
ROOT VEGETABLE & NUT ROAST (V)
Carrots, parsnips, swede, sweet potato and nut roast served with rich vegetarian gravy.
ROAST BEEF SANDWICH
Slices of 21-day-aged roast beef served on farmhouse bread with balsamic caramelised onions and horseradish sauce served with chips.
Add to your roast
Cauliflower Cheese (v)
Roast Potatoes (v)
Yorkshire Puddings
BURGERS
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.
Classic Cheese Burger
Chargrilled beef burger topped with Monterey Jack cheese.
NICHOLSON’S BURGER
Two chargrilled beef burgers or buttermilk chicken breasts with smoked back bacon, Monterey Jack cheese and hand-battered^ onion rings.
Beyond Meat® Burger (ve)
The revolutionary Beyond Meat® burger. A plant-based patty topped with a cheese alternative produced from coconut oil and served with a house salad.
CHICKEN BURGER
Crispy buttermilk chicken breast topped with Monterey Jack cheese.
Add avocado and smoked back bacon
CAULIFLOWER, KALE & SMOKED CHEDDAR CHEESE BURGER (V)
Encased in a crispy parsley crumb.
Sides & Extras
Skin on fries (v)
Chips (v)
Mac & Cheese (v)
Mushy peas (ve)
House salad (ve)
Green beans (ve)
Garlic bread (v)
Garlic bread with cheese (v)
Beer-battered onion rings - small
With sour cream
Beer-battered onion rings - large
With sour cream
Desserts
BELGIAN CHOCOLATE BROWNIE (V)
Served warm with vanilla pod ice cream.
STICKY TOFFEE PUDDING (V)
Served with your choice of vanilla pod ice cream or rich creamy custard.
Nicholson's Cheese Board for two (v)
Cropwell Bishop Stilton and Nicholson’s Cheddar cheese with grapes, crackers, celery and tomato & apple chutney.
Apple and blackberry crumble (V)
Apple and blackberry compote topped with a biscuit crumble
and served with your choice of vanilla pod ice cream or creamy custard.
Apple and blackberry crumble (V) -To Share
Apple and blackberry compote topped with a biscuit crumble topping
and served with your choice of vanilla pod ice cream or creamy custard.