• Selection of sandwiches • Sausage rolls • Sausages • Pork pie • King Prawns and seafood sauce • Savoury eggs • Chicken goujons • Quiche

• Selection of cold meats • Hot jacket potatoes • Coleslaw • Potato salad • Pasta salad • Sausages • Curried rice • Mixed salad • King prawns and seafood sauce • French bread and butter • Samosas • Satay-style chicken with Sweet Thai Chilli Sauce

• Chilli con Carne or Curry • Hot rice OR Hot Jacket Potatoes • Chicken goujons • Coleslaw • Sausages • French Bread and Butter • King prawns and seafood sauce • Smoked Salmon • Pasta Salad

A fruity wine with black cherries and blackberries combined with sweet vanilla spice and nutty aromas to provide a complex nose. Good body, structure and volume. Recommended for hearty meals, mature cheeses or easy drinking

Perfumed, aromatic with a notable floral twist of violets. Silky and elegant throughout the palate with an abundance of blackcurrant and berry fruits. From one of the best vineyards in Fleurie – Arenite – from Gamay Noir vines from 40 to 90 years of age. Recommended for lamb dishes, barbecued chicken or pork

A Rioja crafted in the best traditions of this classic region with hints of spice and red fruits on the nose, De Alto is beautifully balanced and offers layers of red berry fruits on the palate laced with mocha and liquorice. A delicious accompaniment for any meat dish

Made from the “forgotten grapes”. A nice ripe jaminess with a softer palate. A great and unforgettable wine, with or without food. Great raspberry and cherry nose with hints of cloves and vanilla. Recommended to accompany lamb shanks, rich casseroles and roasts

Select from: Shiraz, Merlot, Cabinet Sauvignon

A light, crisp and zesty white blended from two of Italy’s best loved white wine grapes. Recommended to accompany chicken, fish and salads

From the cool Waihopi Valley in Southern Marlborough comes a cracking Sauvignon Blanc. Zesty citrus with white stone fruits. Hints of gooseberry rolling into a full layered palate finishing with a lovely balance of texture, weight and a clean refreshing finish. Recommended for seafood dishes

Top producer Domaine du Pre Semelé is located in Maimbray, a small hamlet to the north of fthe village of Sancerre in the beautiful Loire region of France. Brothers Julien and Clement now run the domaine they have inherited from their father Rémy. A typical Sancerre made from 100% sauvignon blanc grapes demonstrating flavours of gooseberry and a vibrant steely minerality. A great dry wine. Recommended to accompany salads, chicken and fish dishes

Gerard and Helene Tremblay oversee a domaine that they inherited in a line of five generations. With 80 acres of vines under production –most of them in the best premier cru and grand cru appellations – their list of Chablis is among the most prestigious in the region. Highly regarded and renowned by the top wine writers, this is a mouthwatering unoaked Chablis from 10-30 year old vines grown on Kimmeridgean marl. Recommended to accompany meals with rich sauces, turkey and cheese

Select from: Pinot Grigio, Sauvignon Blanc, Soave, Chardonnay, Leibfraumilch

A truly uplifting brut champagne with an exceptional purity of fruit. A blend of 35% Chardonnay, 50% Pinot Noir and 15% Pinot Meunier.

Prosecco is the classic and popular dry sparkling wine of the Veneto region of north-west Italy. The grapes for it are traditionally grown among the beautiful hills of Valdobbiadene in a mild, dry Mediterranean climate close to the sea.

available on Mondays

See Specials Board for details - available on Tuesdays

See Specials Board for details - available on Wednesdays

See Specials Board for details - available on Thursdays

Served with Barbecue Dip

A medium curry made with butternut squash, chickpeas and spinach. Served with plain rice and Naan bread (V)

Served with plain rice and Garlic Bread (V)

Served with plain rice and Garlic Bread

Chicken Goujons, Breaded Mushrooms, Onion Rings and Cheese Potato Skins served with Garlic Mayonnaise and Barbecue dip

Served with Chips and Peas

Served with Chips and coleslaw