MAIN MENU

Our exciting menu designed by our head chef Adam Fisher, uses fantastic seasonal produce sourced from our approved high class producers and is regularly updated to keep the dishes fresh, exciting and relevant.

Times

Monday:
12:00-21:00
Tuesday:
12:00-21:00
Wednesday:
12:00-21:00
Thursday:
12:00-21:00
Friday:
12:00-21:30
Saturday:
12:00-21:30

TO SHARE

14

Baked Camembert

Filled with roasted pecans, apricot jam and chilli served with a baguette (v)

3.75

Marinated French Olives

6

Greyhound bread board

Truffle butter, marinated French olives

4.5

Padron peppers

Aioli (v)

STARTERS

6

Soup of the day

With artisan bread

7.5

Smoked ham hock and pea terrine

Pickled carrots, piccalilli, black pudding croutons

7.5

Salt & pepper squid

Chorizo, saffron aioli, chicory, capers, leaves

7.5

Red quinoa

Asparagus, chicory and parmesan, lemon oil dressing £7.5 * add chicken breast £5*

8.5

Brixham crab cakes

Sweetcorn & cayenne chowder, Asian slaw

8.5

Pulled duck confit & watermelon

Soy & ginger dressing, toasted sesame

7.5

Beetroot cured line caught mackerel

Smoked beetroot, celery, apple, walnut

8

Barkham blue cheese & nectarine salad

Chargrilled nectarine, chicory, roasted hazelnut salad, hazelnut oil dressing (v)

MAINS

19

Norfolk Black Horn lamb rump

Cornish new potatoes, charred gem, mint, peas, salsa verde

15

Rolled Hampshire pork belly

Fennel, lemon & garlic stuffing, salsa verde, apple & celery salad

16.5

Pan fried Scottish hake

Gnocchi, Spring vegetables and mint butter sauce

15.5

Roast Suffolk chicken breast

Crispy skin, chorizo, potato, spinach, saffron aioli

17

Black Angus flat iron steak

Manchego & burnt onion butter, roasted shallot, overnight tomatoes, watercress, hand cut chips

25

Black Angus ribeye steak

Manchego & burnt onion butter, roasted shallot, overnight tomatoes, watercress, hand cut chips

13.5

Brooks Farm rare breed beef burger

Hand cut chips, brioche bun, Emmental cheese, tomato, bacon jam, little gem
Add smoked bacon £1

15

Linguine Vongole

Clams, red chilli, garlic, lemon, parsley

13

Nutbourne Farm roast tomato tart

Caremelised onion, goat's cheese, pesto, quinoa, bean & pistachio salad (v)

14.5

Beer battered thick cut cod

Hand cutchips, chunky tartar sauce, minted pea puree

14

Risotto Primavera

Wye Valley asparagus, peas, broad beans, mint, caramelised lemon oil, rocket (v)

11

Caponata salad

Aubergine & red onion, pinenuts, summer leaves, sultanas & olives
(add poached chicken £5)

17

Pan fried sea bream

Fennel & orange salad, crab arancini, pickled cucumber

19

Sesame crusted tuna loin

Asian pickled veg, garlic crisps, soy & lime dressing sauce

DESSERTS

6.5

Sticky toffee pudding

Butterscotch sauce, vanilla ice cream

6.5

Toffee apple pannacotta

Granny Smith sorbet, ginger spiced popcorn, baked apple puree, fresh apple

6.5

Chocolate, almond & peanut butter brownie

Warm fudge sauce, peanut brittle, salted caramel ice-cream

6.5

Rhubarb & custard cheese cake

Stem ginger cookie, raspberry sorbet

6.5

Strawberries & cream jam jar sundae

6.5

Iced lemon parfait

Coconut & blackberries

2

Seasonal ice cream & sorbets

price per scoop

8.5

British cheese board

Biscuits, celery, grapes and quince
3 cheeses

© Copyright Metropolitan Pub Company 2017