HOT DRINKSWe use “Frisky Goat” coffee beans a blend of Ethiopian Arabica combined with south and central American Arabica and Vietnamese Robusta.

AMERICANO 2.5

ESPRESSO 2

CAPPUCCINO 2.5

LATTE 2.5

FLAT WHITE 2.5

TEA SELECTION 2.5

HOT CHOCOLATE 3

MOCHA 3

COFFEE LIQUEUR

COLONIAL 5 Cognac, whipping cream and cinnamon

JAMAICAN 5 Tia Maria, whipping cream, white rum and coffee

JAMESON’S IRISH 5 Jameson’s whiskey and whipping cream

BAILEYS IRISH 5 Baileys Irish cream liqueur and whipping cream

LA MUMBA 5 Sailor Jerry’s rum and hot chocolate

PUDDINGSDAIRY ICE CREAM WITH VANILLA PODS (V) (GF) 4 With a red velvet cookie

STICKY TOFFEE PUDDING (V) (GF) 5 With dairy ice cream with ground vanilla pods or Devon custard

WARM BELGIAN WAFFLE (V) 5 Strawberries, Honeycomb gelato & tia maria chocolate sauce

TRAY BAKED BROWNIE (V) (GF) 5 Baked in our kitchen, with dark chocolate chips, almonds & spiced rum chocolate sauce

BRANDY SNAP ETON MESS (V) 5 Raspberries & Strawberries muddled with brandy snap, meringue and fresh vanilla cream

BAKED VANILLA CHEESECAKE (V) (GF) 5 With vanilla pod ice cream & blueberry puree

POT AU CHOCOLATE (V) 5 White chocolate & raspberry biscuit & vanilla cream

FRESHLY BAKED CRUMBLE (V) 5 with vanilla pod ice cream or Devon custard

WHITE CHOCOLATE AND RASBERRY BRULEE (V) 5 With butter shortbread

BRITISH CHEESE BOARD

A SELECTION OF AWARD WINNING BRITISH CHEESES (V) 7.50 Isle of Man Vintage Cheddar, Belton Farm Red Leicester, Cropwell Bishop Blue Stilton, Shirevale White Stilton® With Mango & Ginger with celery, beetroot & horseradish jam & biscuits

FANCY IT SKINNY?

We make all our coffees with whole milk to give the best flavour - please let us know if you would prefer them with semi

skimmed milk.

LIKE IT SWEET?

Add a shot of sweetbird syrup to any of our hot

drinks for just 50p. Choose from Caramel, Chocolate,

Cinnamon, Vanilla, Amaretto, Hazelnut

TO STARTFRESHLY-MADE SOUP (V) 4 With artisan bread & butter

TEMPURA BATTERED SQUID 5 With red chillies, coriander & lemon creme fraiche

PORK & BLACK PUDDING SAUSAGE ROLL 5 With IPA Brown sauce

POTTED CRAB 5.5 With pickled cucumber & sour dough baguette

BUFFALO WINGS 5.5 Tossed in either "Frank’s Hot" sauces or "Jim Beam" bourbon sauce with blue cheese dip & celery

STOUT SMOKED SALMON 5.5 With horseradish crème fraiche & sour dough baguette

PORTABELLO MUSHROOMS (V) 5.5 With Pinot Grigio, cream, thyme & blue cheese on toasted garlic sourdough

PAN-FRIED TIGER PRAWNS 7 with garlic butter

SIDES

HOMEMADE BEER BATTERED ONION RINGS (V) 3MIXED GREEN SALAD (V) (GF) 3SLAW (V) (GF) 3SKIN ON FRIES AND AIOLI (V) (GF) 3.5THICK CUT CHIPS AND AIOLI (V) (GF) 3.5GARLIC SOURDOUGH BAGUETTE (V) 3.5DAUPHINOISE POTATOES (V) (GF) 3.5FRESH VEGETABLES (V) (GF) 3.5SWEET POTATO FRIES (V) (GF) 4DIRTY FRIES (V) (GF) 5

BOARDSBREADS & OLIVES (V) 6.5 Marinated green & black olives, garlic cloves & red peppers. Extra virgin olive oil & balsamic vinegar

BOX BAKED CAMEMBERT (V) (GF) 9.5 Crushed walnuts, honey, a beetroot & horseradish jam, celery sticks & artisan breads

WOODALLS BRITISH CHARCUTERIE 10.5 Air dried cumbrian ham, the origional prosciutto style ham to be used in the UK; air dried Royale Ham, pickled in Timothy Taylor's ale and lightly smoked; & Cumberland Salami, inspired by a Cumberland Sausage recipe that was traditionally eaten either fresh or air dried

VEGGIE BOARD (V) 11 Sweet Bell peppers stuffed with fetta, artichoke hearts, marinated mushrooms & aubergine, green & black olives, sun dried tomato tapenade & mozzarella & basil oil, sourdough baguette, balsamic onion confit, extra virgin oil, balsamic vinegar

SEAFOOD BOARD 12 Stout cured smoked salmon, tempura squid, beer battered filo prawns, potted crab, aioli & sourdough baguette

BBQ BOARD 12 Kentucky bourbon chicken wings, lashford's pigs in blankets, BBQ pork ribs, black pudding, onion rings, garlic sourdough baguette, smoky BBQ & sour cream dips

SALADCHICKEN CAESAR SALAD 9 Chicken breast, smoked bacon, Romaine lettuce, salt & peppar croutons tossed in Caesar dressing & topped with a poached egg

BEETROOT & COUSCOUS SALAD (V) 7 With wheatberry kernels, carrot, pine nuts and sesame seeds in a lemon vinaigrette dressing with parsley

WHY NOT ADD ... Halloumi 2 Grilled Chicken 2.5 Tiger Prawns 4

STOVEDOOM BAR BATTERED HALOUMI & CHIPS (V) 9 With thick cut chips, minted pea puree & tartare sauce

CHICKPEA, SWEET POTATO & SPINACH CURRY (V) (GF) 9 Chickpeas, sweet potato, onion & spinach in a coconut sauce with spices & garlic, finished with fenugreek & curry leaves, white rice & a garlic & coriander naan

add chicken 2.5 / Tiger Prawns 4

PIE (GF) 10.5 With homemade buttered mash & braised carrots

Please ask for today's choices

LASHFORD SAUSAGES 11.5 Homemade buttered mash, basted red onion & pan gravy

Please ask for today's choice

LEEK & CHORIZO CHICKEN SUPREME 11 With dauphinoise potatoes & market vegetables

BEEF RAGU WITH LINGUINE 9 Completely “syn-free” meal with extra lean mince, garlic, onions mushrooms & passata on linguine

BUTTERMILK SOUTHERN FRIED CHICKEN 10 With sweet potato fries, pickle & chipotle mayo

TIGER PRAWN, CRAB & CHORIZO LINGUINE 12 With white wine, cherry tomatoes, garlic and chilli

SLOW COOKED PORK BELLY 13.5 On mustard mash with crackling, black pudding, apple purée, braised red cabbage & Stowford Press cider gravy

PAN–FRIED GRESSINGHAM DUCK BREAST (GF) 15 In a blackberry & port jus with dauphinoise potatoes & market vegetables

PRESSED BEEF & HORSERADISH MASH (GF) 16 With braised carrot, buttered kale, basted red onion & pan gravy

ALL OUR BURGERS ARE CHARGRILLED TO ORDER & SERVED IN A GLAZED BUN WITH GEM LETTUCE, TOMATO & MAYO. ALL OF OUR BURGERS COME WITH SKIN-ON FRIES, SLAW & PICKLE.

STEAKS 8OZ SIRLOIN 16 A delicate flavour balanced with a firmer texture, recommended medium rare

10OZ RIBEYE 18 Fine marbling results in an intensley packed flavour & almost as tender as a fillet, recommended medium

8OZ FILLET 20 The most tender steak regarded by many as the premium cut and recommended rare

All our steaks are from Heart of England Butchers, chargrilled to your liking & served with a Portobello mushroom & grilled vine tomatoes. Choose your favourite cut and then add one of the following sauces: Stilton & Bacon/ Peppercorn / Leek & chorizo / garlic butter

SEADOOMBAR BATTERED FISH & CHIPS 9 Fresh fish fillet battered to ordered, mushy peas, thick cut chips & tartar sauce

JERK BBQ RED SNAPPER FILLET (GF) 12.5 On coconut, spring onion & chilli rice noodles

SMOKED HADDOCK & PRAWN FISHCAKE 11 With Poached egg & hollandaise sauce

OVEN BAKED SEA BASS (GF) 14 In roasted red pepper sauce with dauphinoise potatoes & braised carrot

BURGERS 11 EACH

THE MEXICANA 1/2 Pound Aberdeen angus burger, salsa, mexicana cheese

THE COLONEL Southern fried chicken breast, hashbrown & “franks” hot sauce

THE SMOKEY YANKEE 1/2 Pound Aberdeen angus burger“jim beam” bourbon sauce, smoked cheese & smoked bacon

THE NACHO MAN (V) Kidney Beans , sweetcorn, rep pepper, black beans, Jalapenos in a crushed tortilla black onion seed & chilli crumb

THE CORNISH 1/2 Pound Aberdeen angus burger, brie & bacon jam

THE BLACK ‘N’ BLUE 1/2 Pound Aberdeen angus burger grilled black pudding and blue cheese

NICK THE GREEK Minted lamb burger tazikki & feta

We cannot guarantee that our products do not contain traces of nuts and/or seeds. Our menu descriptions do not include all ingredients. All weights are approximate uncooked. Whilst every effort is made to identify and remove shell, please note that some fragments may

remain. All fish dishes may contain bones. If you have a food allergy please let us know before ordering.