Sample Menu

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Chicken Liver Parfait 14.5

Rich, silky + meltingly delicious: flavored with ruby port, cognac, thyme + a hint of garlic. 
Served with red onion chutney + toasted Sodt Original bread.

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Blanchebait 13.5
Crispy Whitebait covered in batter & fine breadcrumbs.
Served with rocket and cherry tomato salad lightly tossed in Dijon vinaigrette.

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French Onion Soup 9.5
Mild Spanish onions slow cooked for 36 hours with olive oil, thyme and bay leaf in a red wine and sherry beef broth. Served with a Sodt Original crouton with melted French Gruyere and thyme.

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Welsh Rarebit 8.5
Rich béchamel sauce loaded with Taw Valley Cheddar, Mozzarella, Parmigiano Reggiano melted on toasted Sodt Original bread, Lea & Perrins.

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Hummus 12.5 
Nutty + earthy, balanced with a zesty lemon lift: finished with olive oil + smoked paprika. 
Served with crunchy crudites.

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Blue Cheese Dip  14.5
Tuxford & Tebbutt Blue Stilton crumbled into a Hellman’s mayonnaise, sour cream lemon juice and fresh parsley base. Served with crunchy crudites.

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Artichoke Dip  12.5
Finely chopped artichoke hearts blended with Parmigiano Reggiano, 
Hellman’s mayonnaise and a hint of garlic. Served warm with a toasted breadcrumb topping with cheesy tortilla chips.

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Onion Rings 8.5 
Hand cut large mild Spanish onions dipped in home made Langham’s beer batter, fried in Rapeseed oil. Served with Dijonaise dipping sauce.

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Cheese Plate 16
Tuxford & Tebbutt Blue Stilton, Taw Valley Cheddar, French Brie, toasted Sodt Original bread with farmhouse chutney and pickled onions.