| Example Menu |
|
| Terrine de campagne, chutney, homemade bread |
£6 |
Home cured salmon, sweet grain mustard sauce |
£7 |
Chef's seasonal soup, homemade bread |
£4.50/7 |
Beetroot and goat curd salad, tarragon dressing |
£ 6/10 |
Roast quail salad, lardons, hazelnut dressing |
£7/13 |
Moules Mariniere
|
£5 |
Mushroom risotto, truffle oil |
£ 6/10 |
Chef's fresh fish of the day |
MP |
Cote de Boeuf, dauphinoise potatoes, Bourgignonne sauce (for two people) |
£32 |
Moules Frites |
£12 |
Roast suckling pig, sage and onion stuffing, baked apple, roast potatoes, jus
|
£14 |
The Castle's Fish pie, fresh vegetables |
£13 |
| Loin of English venison, braised red cabbage, fondant potato, juniper berry jus |
£15 |
Poule au Pot (Chicken poached in its own juices), black truffle, winter vegetables |
£12 |
| Steak and ale pie, hand cut chips |
£14 |
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| Ploughman's Lunch |
|
Pork pate, choice of British and French cheeses with pickle, apple dressed leaves, homemade bread |
£7 |
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Side Dishes |
|
Homemade bread with butter |
£1.50 |
| Hand cut chips |
£2 |
| Buttered fine beans |
£2 |
Dressed leaves |
£2 |
| Braised red cabbage |
£2 |
| New potatoes |
£2 |
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| Please note that where dishes are marked with two prices they are available as starter or main course |
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