SAMPLE MENU

Starters

Soup of the day, artisan bread & butter    6.5

Dressed Crab, lovage mayo, mango, lemon, coriander   9

Ham hock terrine, pickles, piccalilli gel with toasted sourdough   7.5

Heritage Tomato Salad, goats curd, focaccia croute with hazelnut dressing   7

Elderflower Cured Salmon, compressed cucumber & strawberry    8

Beetroot Risotto with Pomegranate & Pinenuts   7

Mains

Lamb rump, Crispy Lamb Breast, Kale, Dauphinoise Potatoes & a Pea Puree   22

Pan Fried Chicken Supreme a la François with Fondant Potato   17.50

Fillet of Sea Bream, Crushed New Potatoes, Sea Vegetables & Bruere Blanc   17.95

Mushroom & Potato Pave, Poached Duck Egg, Wild Mushroom, Red vine Tarragon with a Parmesan Crisp   15.50

Slow Cooked Belly Pork, Creamy Mash Potato, Tender Stem Broccoli and Jus   17.95

Steaks

10oz Ribeye   24

8oz Fillet    26.5

Served with Triple cooked chips, roast tomatoes, onion rings, shallot & watercress salad

Add Peppercorn Sauce   2

‘Blacksmiths’ Pub Classics

‘Timothy Taylors’ Beer battered haddock, triple cooked chips, mushy peas & tartare sauce    14

The ‘Blacksmiths’ beef burger, house ketchup, onion rings, triple cooked chips & brioche bun 12.50

The ‘Blacksmiths’ Vegetarian Burger, Goats Cheese & Portobello mushroom,

red onion marmalade, onion rings, triple cooked chips, brioche bun     12

Sausage of the week with Creamed Potatoes, Red Wine Sauce & Seasonal Vegetables    14

Sides

Triple cooked chips  3  (add parmesan & truffle oil supplement 1.50)

Baby Leaf Salad  2.95

Tender Stem Broccoli  2.95

 

 

PLEASE ALSO ASK ABOUT OUR SPECIALS ON THE BOARD

Here at the Blacksmiths we purify our own water through a seven stage purification process. This not only makes the water taste better but it is environmentally friendly. There is no transport, no food miles and no waste, just pure fresh still or sparkling water in a re-useable bottle.

All our dishes are prepared in a kitchen where nuts are present. If you have a food allergy please inform a member of staff. Wherever possible we would be happy to adapt and accommodate any dishes to suit the needs of the customer.

VAT is included.  No service charge will be added to the bill.


SAMPLE SUNDAY LUNCH MENU

Starters

White onion,thyme & parmesan soup, leek oil, artisan bread

Crayfish tail and crab cocktail (£2 supplement)

Heritage tomato salad, goats curd, focaccia croute, lemon thyme dressing

Ham hock terrine, piccalilli, croute

Chicken liver parfait, red onion marmalade with toasted sourdough

Roasts

‘Westlands’ sirloin of beef

‘Westlands’ pork loin & crackling

Roast cornfed chicken

All roasts are served with yorkshire pudding, roast potatoes, house made gravy, seasonal vegetables & cauliflower cheese

Mains

Sea Bream, beurre blanc, samphire, confit potatoes

Beetroot risotto, pinenuts & goats cheese

Sweets

Warm vanilla rice condi, brandy snap, passion fruit sorbet and mango

Sticky toffee pudding, toffee sauce & vanilla ice-cream

Lemon cheesecake, basil sorbet, lemon gel

Chocolate brownie, hazelnuts & blood peach

‘Blacksmiths’ Cheeseboard, home-made chutney & all the trimmings

All our dishes are prepared in a kitchen where nuts are present. If you have a food allergy please inform a member of staff. Wherever possible we would be happy to adapt and accommodate any dishes to suit your needs as our customer.

VAT is included.  No service charge will be added to the bill.

For bookings call: 01777 818171