June 2019 Menu

Starters
Soup of the day with croutons and ciabatta £6
Pork, bubble and squeak cakes with apple and red onion chutney £7
Tomato and mozzarella with homemade pesto £7
Chargrilled local asparagus with crispy bacon and poached duck egg £7
Calamari with garlic mayo £7
Baked camembert £6
Sharing plates and light bites
Spare ribs, chicken wings and lamb skewers to share £12
Charcuterie board of mixed meat, olives and chilli jam with soda bread to share £12
Loaded chips – cheese, bacon and crispy onions £4
Bucket of chicken wings or chunks with homemade ‘slaw and skinny fries (ask for flavours) £10
Main Courses
Beer battered haddock with chunky chips, peas and homemade tartar sauce £12
White Horse burger with bacon and Monty Jack cheese served with chunky chips and relish £12
Seafood linguine with Provencale sauce £12
Green lipped moules in a Thai-style sauce served with ciabatta bread and prawn crackers £14
10oz Rother Valley Organics sirloin steak, chargrilled asparagus, peppercorn sauce and chunky chips £19
Pork tenderloin served with black pudding mash, green beans and a cider and wholegrain mustard sauce £12
Chicken Caeser salad £12
Halloumi burger with sweet potato chips and red onion confit £12
 

Sides

Rocket and Nutbourne Estate tomato salad £4 Beer battered onion rings £2
Chips (skinny or chunky) £3 Flatbread with tomato and cheddar £5
Ciabatta and butter £3 Gluten free ciabatta and butter £3

May 2019 Menu

Starters Sharing Plates / Light Bites
Cream of broccoli soup with stilton glaze £6 Beer battered onion rings (share 10) £4
Pork, bubble and squeak cakes with apple and red onion chutney £7 Charcuterie board of mixed meat, olives and chilli jam with soda bread (share) £12
Charcuterie board of mixed meat, olives and chilli jam with soda bread (starter) £7 Dirty chips – cheese, bacon and crispy onions (share) £5
Chargrilled local asparagus with crispy bacon and poached duck egg £7 Bucket of chicken wings with homemade ‘slaw and skinny fries (ask for flavours) £10
Chicken Caesar salad (starter) £7
Kedgeree risotto with focaccia bread £6
Main Courses
Beer battered haddock with chunky chips, peas and homemade tartar sauce £12
The French Burger – with brie and red onion confit, chunky chips and homemade ‘slaw £12
Chicken Caesar salad (main) £12
Moules mariniere (Green Lipped) mussels, white wine, garlic butter, white onions and cream served with ciabatta bread and fries £13
10oz Rother Valley Organics ribeye steak, chargrilled asparagus, garlic butter and chunky chips £19
Homemade chilli con carne, steamed rice and nachos £10
Artichoke, goats’ cheese and black sesame seed risotto with focaccia bread (add chicken for extra £2) £10
Greek salad with feta cheese, heritage tomatoes, olives, oregano, red onion and cucumber £11
Sides
Rocket and Nutbourne Estate tomato salad £4 Beer battered onion rings (5) £2
Chips (skinny or chunky) £3 Flatbread with tomato & cheddar £5
Ciabatta and butter £3 Gluten free ciabatta & butter £3

April 2019 Menu

Starters
Cauliflower and Sussex charmer cheese soup – herb croutons £5
Sea salt and honey pork spare ribs £6
Charcuturie board (mixed meat platter) olives, chilli jam and local breads £7 £12
Local mackerel salad with sun blush tomato, rocket, capers and spring onion £6
Nachos with cheese, sour cream and jalapeños £5 Chilli pot £7
Main Course
Wild mushroom, blue cheese and roasted pine nut linguine with garlic and cream £10
Spinach, kale and potato bake with Sussex Charmer cheese – soda bread £10
Battered chicken chunk bucket with skinny fries and homemade slaw ( ask for flavours) £10
The Mexican burger with chilli, tortilla, cheese and guacamole £13
Poached haddock fillet with bubble and squeak – poached duck egg – pea shoots £12
Chicken caesar salad £7 £12
Honey and chilli glazed pork loin, sprouting broccoli and teriyaki noodles £13
Sides
Rocket and Nutbourne tomato salad £4 Beer battered onion rings (10) £4
Dirty chips (cheese, bacon and crispy onions) £4.50 Flatbread with tomato & cheddar £5
Ciabatta and butter £3 Gluten free ciabatta & butter £3

Children’s dishes available upon request

Please allow 15 – 20 minutes for your dishes as we take pride and cook fresh. This may be longer at extremely busy periods. Each dish from above has been carefully crafted to complement each other and therefore alterations to these dishes cannot be made. Please note that we make our food from scratch in an environment that contains traces of nuts, milk, eggs, soya bean, wheat, fish and shellfish. Please ask a member of staff if you require assistance when ordering. Many Thanks, Richard and the Team

March 2019 Menu

Starters
Roasted leek and potato soup with ciabatta £5
Thai crab and salmon fishcake with rocket leaf salad – honey and chilli glaze £6
Grilled halloumi with mix leaf salad and warm onion confit – focaccia bread £6
Cajun chicken kebab with tomato and lime relish £7
Soda bread trio with olives, olive oil, balsamic vinegar and hummus £6

Main Course
Monkfish scampi with pea puree, homemade tartar sauce and sweet potato wedges £13
Steak shortcrust pie with cheddar mash and peas £12
Oriental spiced warm duck leg salad with plum sauce and new potatoes and crispy bacon £11
Roasted vegetable and quinoa burger with skinny fries, salad and coleslaw £10
Battered haddock fillet with chunky chips, tartar and peas Sm £9 Lrg £12
Texan burger with smoked bacon, smoked cheddar and bbq sauce with chunky chips and slaw £12
Rother valley organics thick pork chop, apple mash and crackling – mustard and caramelised onion sauce £14
Beetroot and goats cheese risotto with parmesan crisps and garlic ciabatta £11

Sides
Rocket and Nutbourne tomato salad £4
Beer battered onion rings (10) £4
Dirty chips (cheese, bacon and crispy onions) £4.50
Flatbread with tomato & cheddar £5
Ciabatta and butter £3
Gluten free ciabatta & butter £3

Children’s dishes available upon request

Please allow 15 – 20 minutes for your dishes as we take pride and cook fresh. This may be longer at extremely busy periods. Each dish from above has been carefully crafted to complement each other and therefore alterations to these dishes cannot be made. Please note that we make our food from scratch in an environment that contains traces of nuts, milk, eggs, soya bean, wheat, fish and shellfish. Please ask a member of staff if you require assistance when ordering. Many Thanks, Richard and the Team

February 2019 Menu

Starters
French onions soup with cheese crouton £6
Chicken kebab with sweet chilli and lime glaze £6
Green lipped mussels with Guinness and bacon, ciabatta bread Sm £7 Lrg £12
Oven roasted garlic mushrooms with focaccia bread £6
Flat bread with humous, tzatziki and olives Sm £5 Lrg £7
Battered halloumi with rocket, tomato salad and spicy cranberry £6
D.I.Y nachos with sour cream, jalapeños and guacamole Plain £5 Cheese £6

Main Course
The French burger with brie and red onion chutney with skinny fries and slaw £13
Spaghetti bolognaise with garlic bread and parmesan crisps £10
Overnight roasted beef bourguignon, thyme mash and red wine juices £13
Two hutchinsons pork sausages with fried eggs and bubble and squeak £12
10oz Ribeye steak, grilled mushroom, tomato and chunky chips £20
Thai green curry with steamed jasmine rice and prawn crackers – Tofu £11 Chicken £12
Battered haddock with chunky chips and peas £13
Grilled sweet and sour mushrooms with dirty rice and prawn crackers £12
Spaghetti with tomato, basil, olives and fresh chilli – warm ciabatta £10k

Sides
Rocket and Nutbourne tomato salad £4
Beer battered onion rings (10) £4
Dirty chips (cheese, bacon and crispy onions) £4.50
Flatbread with tomato & cheddar £5
Ciabatta and butter £3
Children’s dishes available upon request

Please allow 15 – 20 minutes for your dishes as we take pride and cook fresh. This may be longer at extremely busy periods. Each dish from above has been carefully crafted to complement each other and therefore alterations to these dishes cannot be made. Please note that we make our food from scratch in an environment that contains traces of nuts, milk, eggs, soya bean, wheat, fish and shellfish. Please ask a member of staff if you require assistance when ordering. Many Thanks, Richard and the Team