Slow-cooked beef rib pie Tender beef rib cooked on the bone served in a rich red wine & mushroom sauce topped with puff pastry
16.5
Pulled lamb shepherd’s pie Slow-cooked pulled lamb in a rich red wine sauce topped with parsley mash
14.5
Steak & Nicholson’s pale ale pie British beef slow-cooked in Nicholson’s pale ale, encased in shortcrust pastry. Awarded gold at the British pie awards
14
Lentil cottage pie^ (ve) A rich puy lentil and vegetable pie topped with carrot and sweet potato mash served with green beans and glazed chantenay carrots
11
Confit duck pie^ Slow-cooked leg of duck served in a mushroom & bacon sauce topped with puff pastry
15.5
Forret
Smoked Scottish salmon Served with sourdough bread and butter
7.5
Oak-smoked chicken liver pâté Topped with thyme butter served with tomato & apple chutney and toasted ciabatta
6.5
Soup of the day (v) Served with sourdough bread and butter
5.5
Roasted red pepper tarte tatin (ve) Glazed with a balsamic sherry dressing
6
Calamari Lightly dusted squid served with lemon aioli
6.5
Hovedret
Ocean fish & chips A mix of hand-battered^ haddock fillets and breaded wholetail whitby scampi, served with chips, mushy peas and tartare sauce. 50p donation to the rnli per dish sold†
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