| PARSON’S STOUT & TREACLE WHEATEN BREAD * black olive tapenade & local butter | 5 |
| WOOD FIRED SOURDOUGH FLATBREAD * oregano & sea–salt, roast garlic oil, balsamic vinegar | 6 |
| TODAY’S SOUP Stout & treacle wheaten, local butter | 6 |
| CRUNCHY CAULIFLOWER * Apple & celery salad, hot sauce | 6 |
| GOAT’S CHEESE Warm winter salad, sage, hazelnut dressing | 7.5 |
| SPICY BEAN BURGER * salad, house ketchup, pickle, hand cut chips | 12 |
| WOOD–FIRED VEGGIE LASAGNE vegetable ragu, Toons Bridge mozzarella, house salad, garlic sourdough | 13 |
| JERUSALEM ARTICHOKE RISOTTO * Goat’s cheese, hazelnut | 12 |
| GRILLED CAULIFLOWER STEAK * Cavolo nero, truffled macaroni & cheese | 14 |
| CLASSIC * San Marzano tomato sauce, basil, mozzarella | 10.5 |
| MUSHROOM * Chestnut & oyster mushroom, roast garlic, aged Parmesan | 13 |
| VEGGIE * goat’s cheese, asparagus, red onion, pine nut, balsamic | 12 |
| House salad | 3.75 |
| Onion rings | 3.75 |
| Seasonal veg | 3.75 |
| Hand cut chips | 3.75 |
| Champ | 3.75 |
Dishes marked* can be adapted for a plant based diet