Monday, 22nd January 2018

main courses

pan fried cod fillet

with pancetta, peas & iceberg broth, and roasted new potatoes £15.25

goan style fish curry

aromatic curry wuth cod, pollock, haddock & prawns, coconut milk & spices £12.95

baked lasagne

layers of pasta, bolognaise sauce, gratinated with cheese and served with salad & garlic bread £9.95

home baked ham and fried free range eggs

fries £9.95

kashmiri lamb curry

pilaf rice & garlic & coriander naan bread £10.95

seared chicken breast, mushroom & brandy sauce

parmentier potatoes, seasonal vegetables £11.95

 teriyaki salmon fillet

stir fried noodles & vegetables £12.95

char grilled 10oz rib eye steak

with grilled tomato, mushrooms, fries £17.95

roast duck breast,port & plum sauce

dauphinoise potatoes & fresh vegetables £14.25

Chicken & Ham pie

parmentier potatoes & fresh vegetables £12.95

goats cheese & red onion marmalade filo parcel

sweet potato mash, tomato & olive sauce £9.50 (v)

extras

mixed salad, garlic bread, dauphinoise potato £2.50

green peppercorn sauce £1.95

cheesy garlic bread £2.95

  • mushroom and leek pudding

    home made suet pastry filled with juicy mushrooms and tasty leeks, served with rosti potatoes, fresh veg and a creamy sauce

    mushroom-and-leek-pudding

  • strawberry pavlova

    fresh juicy strawberries, home made meringue  and locally produced clotted cream

    strawberry-pavalova

  • crayfish mayonnaise

    marinated crayfish bound in mayonnaise with spring onions and a crispy salad

    crayfish-mayonnaise

  • crème brulee

    a classic crème brulee with a crispy top and creamy middle, comes with our special homemade shortbread biscuit

    creme-brulee

  • fresh mussels

    a bowl of fresh caught mussels cooked with shallots, sitting in a creamy white wine sauce and sprinkled with fresh parsley

    fresh-mussels

  • roast duck

    half a roasted Gressingham duck with dauphinoise potato, braised red cabbage, spinach and a red wine sauce

    roast-duck

  • grilled sea bass

    a fillet of sea bass on a bed of crushed potatoes, spinach and pancetta with a red pepper and passion fruit puree

    grilled-sea-bass

  • warm goats cheese

    melting goats cheese with grilled red onion, sitting in a light crispy salad

    warm-goats-cheese

  • sticky toffee pudding

    with vanilla ice cream & butterscotch sauce - very sticky indeed

    sticky-toffee-pudding

  • the anchor buffet

    tasty little dishes for you and your guests to munch on, from oriental beef strips to classic egg mayo, saffron rice or juicy olives

    the-anchor-buffet