EWE V VEGETARIAN GF GLUTEN FREE LAMB& GFO GLUTEN FREE OPTION APPETISERS

LEMON, CHILLI & ROSEMARY MARINATED OLIVES V GF 2.50 CARMAELISED GARLIC & OREGANO V 4.50 CHAR GRILLED FLATBREAD SELECTION OF WARM RUSTIC BREADS V 4.50 V with confit cherry tomato pesto, saffron aioli, olive oil and balsamic WITH MELTED CHEDDAR 5.00 WITH PARMESAN & SUNBLUSHED TOMATOES 5.50

STARTERS

SOUP OF THE DAY with warm focaccia V GFO 5.00

DUCK & PORT PARFAIT GFO 6.50 SALT COD FISH CAKES 7.50 with spiced plum , dressed rocket and crusty ciabatta with Kashmiri tomato chutney, pickled cucumber and saffron aioli

HAM HOCK 6.50 HEIRLOOM TOMATO CAPONATA BRUSCHETTA 7.00 with warm and crumb whipped goats cheese and a confit cherry tomato pesto

ASPARAGUS & GRUYÉRE TART V 7.00 PAN SEARED SCALLOPS GF 9.50 truffled chive hollandaise and a radish & shoot salad with ox cheek , burnt apple compote, pea shoots and potato parmentier PAN FRIED KING PRAWNS GFO 7.50 with garlic, corriander and chilli oriental salad GF with crispy noodles and sesame seeds VIETNAMESE STYLE CRISPY DUCK SALAD 7.00 in a orange tamarind glaze, spring onions, crushed cashews and a mango and pomegranate salsa TO SHARE

BAKED CAMEMBERT V GFO 12.00 topped with hazelnut dukkah & honey served with crusty ciabatta, spiced plum chutney and dressed leaves

FISH PLATE GFO 16.00 BOARD OF BRITISH TAPAS 16.00 Chilli, garlic & corriander king prawns, salt cod fish cakes, devilled Ham hock scotch egg with piccalilli, duck liver & port parfait and calamari and Scottish smoked salmon with tartare sauce, saffron aioli, plum jam, prawn marie rose, ale battered cod goujons with tartare lemon wedge and warm focaccia sauce, served with crusty ciabatta

MAINS

SMOKED AUBERGINE CAPONATA 13.00 THE WHOLE HOG 17.00 topped with a basil crumb, goats cheese polenta, confit cherry tomato Tender belly, ham hock scotch egg and a pork faggot with pesto and pine nuts , glazed baby carrots, burnt apple compote and a cider jus ALE BATTERED HADDOCK OR HALLOUMI V GFO 13.50 with chunky chips, crushed , lemon wedge and tartare sauce SEAFOOD BOUILLABAISSE GFO 17.00 Provencale fish broth, king prawns, cod & seabass, parmentier EWEY SPECIAL BURGER GFO 13.50 potatoes, safron aioli and bruschetta Chuck steak burger topped with crispy streaky , swiss cheese, pickled dill cucumber and mayo in a seeded brioche bun with salad PAN SEARED GRESSINGHAM DUCK BREAST 17.50 and skin on fries with pancetta, confit duck, sweet potato & five bean cassoulet, braised chicory and mulled pear WILD MUSHROOM & BLACK GARLIC RISOTTO GF 13.50 with spinach, parmesan, chives and creme fraiche, MOROCCAN SPICED SWEET POTATO AND CHICKPEA TAGINE topped with parmesan crisp, pea shoots and truffle oil saffron couscous, preserved lemon tzatziki and zaatar flatbread WITH CRISPY HALLOUMI 15.00 FREE RANGE STUFFED CHICKEN GF 15.00 WITH CHERMOULA SPICED LAMB RUMP 18.00 stuffed with sun blushed tomatoes and spinach served with truffled parmesan pomme Anna, chorizo purée, tenderstem DUO OF BEEF 24.00 broccoli and a sweet basil jus crusted fillet of beef and ox cheek marmalade with pan seared scallops, truffled parmesan pomme Anna, MARKET FISH OF THE DAY MARKET glazed baby carrots, squash purée and a bourguignon jus served with triple cooked chips, samphire, asparagus spears, PRICE salsa verde and a caper vierge (COOKED MEDIUM RARE) 24.00 Prime fillet steak encased in puff pastry with mushroom duxelle and parfait, triple cooked chips, wilted spinach and a pancetta wild mushroom jus

If you have any concerns about the presence of allergens, please speak to a member of staff. EWE V VEGETARIAN GF GLUTEN FREE LAMB& GFO GLUTEN FREE OPTION FROM THE GRILL

ALL SERVED WITH TRIPLE COOKED CHIPS, GRILLED 8OZ CHICKEN BREAST GFO 14.00 BEEF TOMATOES, FRIED MUSHROOMS, ONION RINGS in a lemon, garlic & rosemary marinade AND BALSAMIC DRESSED WATERCRESS ADD A SAUCE 2.50 8OZ SIRLOIN GFO 21.00 peppercorn / stilton cream / pancetta & wild mushroom jus

10OZ RIBEYE GFO 23.00 ADD 4 KING PRAWNS IN GARLIC BUTTER 4.00

8OZ FILLET GFO 26.00

SALADS

CHAR GRILLED LEMON & ROSEMARY CHICKEN GF 14.00 PERSIAN LENTIL & ROOT VEGETABLE FALAFEL GF V 13.00 with coronation sauce, babygem lettuce, watercress, roasted cashew with saffron couscous, rocket, lemon & chilli marinated olives, nuts and radish whipped goats cheese, red onion & preserved lemon tatziki

SIDES

CHUNKY CHIPS V GF 3.00 TRUFFLED PARMESAN SKIN ON FRIES GF 4.00

CHUNKY CHIPS WITH MELTED CHEDDAR V GF 3.50 PARSLEY BUTTERED MASH V GF 3.00

SKIN ON FRIES V GF 3.00 BUTTERED MIXED GREENS V GF 3.00

SKIN ON FRIES WITH MELTED CHEDDAR V GF 3.50 ONION RINGS V 3.00

SWEET POTATO FRIES V GF 3.50 HOUSE SALAD V GF 3.00

LUNCH

Available Monday - Saturday 12.00pm - 6.00pm

SANDWICHES GFO LUNCHTIME FAVOURITES served on fresh white or granary bloomer PERSIAN LENTIL FALAFEL BURGER V 8.00 MATURE CHEDDAR V 5.50 crispy halloumi, kashmiri tomato chutney, red peppers, rocket and with red onion jam tzatziki in a toasted brioche bun with skin on fries

GFO BRIE & CRANBERRY V 5.50 POSH HOT DOG 8.50 2 grilled Lincoln , melted mature cheddar and with rocket caramelised onions in toasted ciabatta served with side salad ADD BACON 6.50 and skin on fries

CHAR GRILLED CORONATION CHICKEN 6.00 BRAISED PORK FAGGOTS 9.00 with babygem lettuce with parsley buttered mash, seasonal greens and a rich red wine MAPLE & GRAIN MUSTARD GLAZED BRITISH HAM 6.00 with piccalilli HAM, EGG AND CHIPS GFO 9.00 2 fried free range eggs, maple & mustard glazed ham, ATLANTIC PRAWNS 6.00 chunky chips, garden peas and piccalilli bound with Marie Rose sauce and baby gem lettuce ADD BREAD 0.50 BRITISH PLOUGHMAN’S LUNCH GFO 9.00 SCOTTISH SMOKED SALMON 6.50 with pickled onions, celery, chutney, salad and either with pickled cucumber, lemon, cracked black pepper and rocket white or granary bloomer plus your choice of two from: ALE BATTERED COD GOUJONS 6.50 stilton, mature cheddar, brie, maple glazed ham, duck liver parfait with tartare sauce CHAR GRILLED STEAK CIABATTA GFO 9.00 ADD A SMALL BOWL OF CHUNKY CHIPS 1.50 with confit cherry tomato pesto, rocket, shaved Parmesan and OR SKIN ON FRIES fire roasted red peppers served with side salad and skin on fries

If you have any concerns about the presence of allergens, please speak to a member of staff.