| Starters |
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Richard's Homemade Vine Tomato Soup
Served with white granary bloomer bread |
Creamy Garlic and Tarragon Mushrooms
On olive oil toast & seasonal leaves |
Salmon, Baby Spinach & Lemon Fishcakes
With cos lettuce & mint mayonnaise |
Goats Cheese & Red Pepper Crostini (V)
Sunflower seed salad |
Granary & White Bloomer Bread
With extra virgin olive oil & balsamic vinegar (with marinated olives) |
Crispy Bacon, Brie and Pear Salad
With a walnut dressing |
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| Main Courses |
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Roast Baron of Muckleton Highland Beef & Yorkshire Pudding
Served with roast & mash potatoes & roast gravy |
Roast Loin of Crackley Bank Pork
Served with windfall apple sauce, roast potatoes & roast gravy |
Baked Seabass
With a dill, celery & prawn butter, garnished with new season potatoes |
Roasted Breasts of Local Wood Pigeon
On Maris piper mash with braised red cabbage & a port wine gravy |
Oven Roast Chicken Breast
With a wild mushroom sauce & new season potatoes |
Warm Gammon, Plum & Vine Tomato Salad
With extra virgin olive oil & balsamic dressing |
Broccoli, Mushroom & Sweet Potato Pie (V)
With proper chips |
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| All served with Seasonal Vegetables |
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| Dessert Menu |
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Apple & Cinnamon Crumble
With English custard |
Richards Raspberry Crème Brulee
Vanilla ice cream & raspberry puree |
Selection of Shropshire Cheese
with celery, grapes & crackers |
Steamed Chocolate Pudding
With a rich chocolate sauce & cream |
Tophouse Farm Shropshire Ice Cream (3 scoops)
Choose from this months flavours:
Award Winning Vanilla
Strawberry
Dark Chocolate
Wild Cherry
Apple Crumble
Turkish Delight
Award Winning Peach & Mango
Lemon Curd
All served with rolled wafers |
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Two courses - £11.50
Three courses - £14.50 |
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| Please note we don’t do fast food we do fresh food as fast as it can be cooked. |
Food and Drink 
