Upgrade any lunch meal with our extra thick, beef brisket dripping chips for just 0.95
Butchers Block
Creamy garlic & chive mash, garden peas and beef bone & caramelised onion gravy, topped with your choice of:
- 3 Welsh Faggots,
- A Pinwheel Pork Sausage
- 2 Vegetable Sausages with Vegetable Gravy.
Chicken Heliwr
Grilled butterfly chicken breast topped with sweet cure back bacon, smoky tomato sauce, and Welsh triple cheese blend. Served with triple blanched skin on chips and garden peas.
Fusilli Arrabbiata
A classic Italian sauce with tomatoes, garlic and red chillies. Tossed with al dente tricolour fusilli pasta twists and finished with parmesan cheese.
Add freshly grilled chicken breast pieces or king prawns for 2.50.
Signature Beer Battered Cod
Generous cod fillet in our signature crisp lager & soda water batter. With triple blanched skin on chips, homemade tartare sauce and garden peas. 1.95 Supplement
Ratatouille Gratin
Aubergine, courgette, bell pepper, sun dried tomatoes and onions sauteed with fresh garlic, Mediterranean herbs and olive oil. Topped with a smoked cheese and basil crumb and finished in the oven. Served with triple blanched chips and garden peas.
Gammon & Egg
Hand cut, grilled 6oz gammon steak topped with a free-range fried egg. With triple blanched skin on chips and garden peas.
Mushroom Stroganoff
Button mushrooms in a rich creamy sauce with brandy, wholegrain mustard and fresh parsley. Served with saffron rice or tricolour fusilli pasta.
Add chicken breast pieces or beef brisket chunks for 2.50.
Chef’s Pie of the Day
Slow cooked meats, seasonal vegetables, and rich sauces. Topped with golden puff pastry and served with triple blanched skin on chips or creamy garlic & chive mash, garden peas and beef bone & caramelised onion gravy. Please ask your server for today’s choice
Mini Brunch
Pork sausage wheel, thick cut sweet cured back bacon, free-range fried egg, garlic buttered button mushrooms, baked beans and triple blanched skin on chips.
Whitby Breaded Scampi
5 Pieces of wholetail breaded scampi, deep fried till golden brown and served with triple blanched skin on chips, garden peas and home-made tartare sauce.
Salad Bowls
A colourful medley of Lollo rosso lettuce, radicchio, rocket, cherry tomatoes, red onion, yellow pepper, carrot strips and sweetcorn. Tossed with either house vinaigrette, or honey and mustard dressing.
Topped with garlic and herb croutons and your choice of:
- Blackened Cajun chicken strips
- Cajun battered cauliflower florets
