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