Sample Daily Menu

Below is a SAMPLE MENU and some of the dishes may vary on today’s menu.


Selection of olives marinated in a lemon, garlic and herb oil £3.50 (v,gf)
Freshly baked tomato, focaccia & ciabatta breads with balsamic and extra virgin olive oil dip £4.50 (v)
Sticky lemon & thyme chicken wings accompanied by a garlic mayonnaise dip £4.50


Soup of the day served with bloomer bread and butter (v,gfo) £4.95
Homemade pork, butternut squash and sage sausage spring rolls served with a curried ketchup £4.95
Goats cheese, sun dried tomato & pesto risotto topped with rocket £6.25 / main £11.95 (v, gf)
Black pudding & braised ham hock Scotch egg, sweet potato fries and homemade sweet brown sauce £5.50
Tempura battered prawns with a mango & chilli salsa (gfo) £6.95
Lightly spiced minced Lamb kofta served with a tomato & chilli jam  £5.50
Panko crusted crab cakes, on a sweet & sour pepper salad with sweet chilli sauce £5.95
Five spiced potted duck with spring onion and pistachio, toasted ciabatta and homemade plum chutney £6.75

SHARING PLATTERS – suitable for two people

Butcher’s – Black pudding & ham hock Scotch egg, homemade sausage rolls, cob of sweetcorn, sticky lemon & thyme chicken wings, BBQ ribs and accompanied by a sweet brown sauce and a curried ketchup dip £16.95
Fisherman’s – Tempura prawns, mini fish & chips, smoked salmon, crab cakes accompanied by a mango & chilli salsa and a tartare sauce £16.95


Pan seared peppered crusted Gressingham duck breast served with garlic mash potato, tenderstem broccoli and dressed with  an orange balsamic glaze (gfo) £15.95
Steak, Guinness & onion pie with creamy mash or chips, served with cauliflower, broccoli & carrots £12.95
Local ale battered cod with proper pub chips, minted pea puree & tartare sauce – small £8.50/ large £11.95
BBQ pork ribs served with coleslaw, watercress, cob of sweetcorn and proper pub chips (gfo)  half rack £9.95/full rack £15.95
Belly pork curry served with wild basmati rice, poppadum & mango chutney £13.95
The Jug 8oz burger topped with bacon, Manor Lodge smoked cheddar and red onion marmalade served with onion rings, coleslaw, and proper pub chips (gfo) £10.95
Classic Bouillabaisse served with pan fried hake, Green lip mussels and King prawns £14.95
Spinach & ricotta tortellini pasta tossed in a garlic cream sauce with spring vegetables, topped with parmesan shavings and rocket £9.95
Pan roasted chicken with creamed cabbage & bacon, dauphinoise potato and a red wine jus £12.95 ** CHOSEN CHARITY DISH (please see bottom of menu) ** £13.95 (gf)
28-day aged rib-eye steak cooked to your liking with thyme seasoned tomato, mushroom, confit onion and proper pub chips (gf) £17.95     Add a cracked black peppered sauce or port & stilton cheese sauce for £1.95
Pan seared sea bass fillet with artichoke hearts topped with a salsa verde, accompanied by garlic new potatoes £13.95
Pan cooked lamb’s liver topped served on a bed of creamed mashed potato with tenderstem broccoli and a bacon & shallot sauce £10.25
Homemade sweet potato & bean burger served on a toasted brioche bun with rocket, tomato, sweet peppers and melted Blacksticks blue cheese. Accompanied by proper pub chips and coleslaw (v) £10.95


Goats cheese & beetroot salad with tomato, shallot & balsamic vinaigrette, finished with pine nuts (v,gf) £9.95
Chicken Caesar salad, Cos lettuce, anchovies & bacon, topped with parmesan shavings & croutons (gfo) £9.95
Smoked haddock, leek and pea risotto topped with a soft poached egg (gf) £9.50
Menai mussels served in a Thai green curry sauce with crusty ciabatta loaf (gfo) £7.95

SANDWICHES (Served until 5pm)

Served on thick white or brown bloomer bread with a few pub chips and salad garnish. Gluten free bread available.
Add sweet potato fries to any sandwich for an additional 75p.

Fish finger – homemade breaded cod goujons served with tartare sauce £8.50 (S&S)
Sliced Wiltshire ham and English mustard 6.50 (S&S)
Mature cheddar with branston pickle (v) £5.50 (S&S)
Free range egg with mayonnaise (v) £5.50 (S&S)
******Soup & Sandwich S&S – Half a sandwich from the above choices (S&S) with a few pub chips, salad garnish and a bowl of our homemade soup of the day £7.95  (Fish finger option £8.75) *******

BBQ pulled pork ciabatta £7.50
Cajun chicken breast, basil pesto & red pepper ciabatta £7.50
Welsh rarebit with cheddar & pancetta lardons and a soft poached egg £7.50
Club sandwich – Chicken, bacon, tomato, lettuce, mayonnaise in a three layer toasted sandwich served with a handful of Tyrell’s crisps.  Served on sliced toasted white or brown bread £8.50


Homemade chips (v) £2.95
Garlic ciabatta (v)  £2.75
Garlic ciabatta with cheese (v) £3.25
Seasonal vegetables (v, gf) £2.50
Dressed leaf salad (v,gf)  £2.50


Sticky toffee date pudding with hot toffee sauce and vanilla ice cream £5.50
Almond pistachio & cocoa parfait with almond brittle and accompanied by pistachio ice cream £5.50
Baileys & chocolate cheesecake accompanied by white chocolate chip ice cream £5.75
Rhubarb and custard finished with honeycomb and rhubarb crisp £5.50
Cappuccino crème brûlée with hazelnut praline crumb and an almond amoretti biscuits £4.95
Caramel & chocolate tart served with vanilla pod ice cream £5.75
Cheshire Farm ice cream and sorbet £1.50 per scoop. Choose from: Vanilla pod / Toffee fudge/Honeycomb/ White choc chip/Rhubarb & custard / Strawberries & cream. Sorbets – blackcurrant & passionfruit.
Selection of cheese and biscuits with red onion chutney and celery £7.95 or £14.95 (for two people)
–    Blacksticks Blue, Somerset brie, Manor Lodge smoked cheddar, Goats cheese


Coffee £2.20
Cappuccino £2.50
Latte £2.50
Single Espresso £2.00
Double Espresso £2.40
Pot of Tea £2.00
Selection of Herbal Teas £2.10
Hot Chocolate topped with cream and marshmallow £3.00


Every time the selected charity dish is chosen by one of our customers we will donate 50p to our chosen charity: “Clatterbridge Cancer Centre”.


(v) – Suitable for vegetarians   (gf) – Gluten free   (gfo) – Gluten free option  (vo) – Vegetarian option
If you have any dietary requirements or wish to see our allergens information please just ask a member of the team.