Early spring dinner menu
early spring dinners
We also have a fast changing specials menu available Monday to Saturday.
Check out our Steaks from the Grizzly. Running Monday-Saturday each week, our steak board shows the cuts and weights of the steaks we have available each day.
while you wait
| focaccia, garlic butter, pesto (v) | £6.00 |
| nocellara olives (ve) | £4.00 |
| crispy fried whitebait, lemon mayonnaise | £4.50 |
Starters
| spinach & taleggio arancini, pesto cream, salted ricotta (v) | £8.00 |
| mackerel pate, smoked mackerel, pickled beets, focaccia, horseradish cream | £8.50 |
| pork & pistachio terrine, brioche, remoulade | £8.50 |
| vegetable spring rolls, kimchi, noodle salad, asian dressing (v) | £8.00 |
| chicken satay skewers, satay sauce, coriander, lime | £9.00 |
Mains
| spiced lamb cannon, hasselback potato, zaalouk, crispy belly, spinach | £25.00 |
| pan fried hake, chorizo & butterbean stew, new potatoes, gremolata | £22.00 |
| sweet potato & chickpea curry, steamed rice, onion bhaji (ve) | £18.00 |
| braised pork belly, black pudding hash brown, tenderstem broccoli, madeira sauce | £19.00 |
| battered haddock fillet, home cut chips, crushed peas, tartare sauce | £17.50 |
extras
| skinny fries (ve) | £4.00 |
| pickled vegetable salad (ve) | £4.00 |
| buttered greens (v) | £4.50 |
| onion rings (ve) | £4.50 |
| mac & cheese (v) | £5.00 |
Puds
| bakewell tart, vanilla custard (v) | £8.00 |
| warm chocolate brownie, clotted cream ice cream, chocolate sauce (v) | £8.00 |
| lemon curd & raspberry trifle | £8.00 |
| ice cream (3 scoops) - salted caramel, cherry & clotted cream (v) | £8.00 |
This is a sample of our puds as they change frequently.
Cheese
| suffolk brie, shropshire blue, crackers, chutney (v) | £9.00 |
If you have any food allergies or intolerances, please ask us for information on the ingredients in your meal. Vegan options are available, as are gluten free and dairy free menus – just ask us. We have a separate childrens menu and can do half portions of most of our dishes for children.
