MULLAGATAWNY

East Indian spiced vegetables, Granny Smith apples, topped with coconut milk & cilantro. 7 (GF)

FRENCH ONION

Caramelized onions, roasted beef jus, toasted baguette, Gruyère cheese. 7

soup of the day

Chef’s Selection

PLOUGHMAN’S PLATTER

Assorted meats, cheeses, fruit, bread, pickled shallots, whole grain mustard, chutney & piccalilli. 18

BEEF WELLINGTONS

Sirloin steak, ham, mushrooms, pub mustard wrapped in a puff pastry. 14

TIKKA PIES

Lentils, carrots, celery, tikka masala sauce, pastry, coconut milk & cilantro. 12

Stuffed Cabbage

Cabbage stuffed with curry seasoned ground sausage, white rice & onions, topped with a curry tomato sauce & cilantro. 13 (GF)

DIPPING FRIES

Garlic & truffle salt seasoned fries, served with pub mustard, malted ranch, spicy aioli & garlic-thyme aioli. 8 (GF)

wings

Ten chicken wings in your choice of:
Jameson, Yellow Curry, or Spicy Thai Chili. 12 (GF)
Vegetarian option, substitute cauliflower.

Mussels

Mussels, white wine, butter, garlic & thyme, served with garlic naan. 12

OLDE CROQUETTES

Whipped potatoes, corned beef, bacon, ham, cabbage & scallions, served with pub mustard. 13

kale salad

Kale, parmesan cheese, bread crumbs tossed with fresh lemon and olive oil. 11

Harvest Salad

Baby spinach, Granny Smith apples, butternut squash, dried cranberries, & candied walnuts tossed in maple vinaigrette. 14 (GF)

SHEPHERD’S SALAD

Green leaf lettuce, cucumber, cherry tomatoes, red onion, piccalilli, green olives, Yorkshire fettle & croutons, tossed in fresh lemon & olive oil. 14


Add to any Salad
Avocado 2 Shrimp 6 Grilled Chicken 5 Fried Chicken 6 Black Bean Patty 6 Baguette 1

B*L*Tea

Bacon, lettuce, tomato, egg & avocado on toasted semolina. 14

DONER KEBAB

Leg of lamb, lettuce, tomato, sautéed onions, tzatziki sauce wrapped in garlic naan. 15 (Substitute grilled chicken or black bean patty)

FRIED CHICKEN SANDWICH

Fried chicken, tzatziki sauce, Tabasco & pickled onions served on a brioche bun. 14

BEET & GOAT CHEESE SANDWICH

Red beets, baby spinach, goat cheese & balsamic drizzle on a brioche bun. 13

HOG ROAST BAP

Slow-cooked, pulled pork with fennel & thyme, apple chili chutney, topped with grilled onions on a ciabatta roll. 14

pub burger

Custom ground blend, sharp cheddar, caramelized onion, sunny side egg, pub mustard, lettuce, tomato & gherkin. 16
Vegetarian option, substitute Black Bean Burger

classic cheeseburger

Custom ground blend, cheddar, lettuce, tomato & red onion. 13

black bean burger

Black bean patty, lettuce, tomato, onion & garlic aioli. 14
Pub style 16

All sandwiches & burgers are served with fries unless noted otherwise.*

kedgeree

Seasonal vegetables, rice, fried egg, curry, cream & cilantro. 17 (GF)

fish & chips

Beer-battered cod, chips, traditional mushy peas, coleslaw & tartar. 16

chicken tikka masala

Yogurt & house curry brined chicken, spiced tomato & coconut masala sauce, rice & garlic naan. 17 Vegetarian option, seasonal vegetables & cauliflower curry

SHEPHERD’S PIE

Ground beef stewed in Guinness & tomatoes, shredded carrots, peas & onions topped & baked with mashed potatoes & cheddar. 17

NEW YORK SIRLOIN

10 oz New York sirloin in garlic, butter & thyme, served with roasted new potatoes & asparagus. 21 (GF)

MAC & CHEESE

Classic mac & cheese or the Chef’s daily special 14, add 2 for Chef’s daily special.

COD & BUTTERNUT SQUASH

Cajun-spiced Atlantic cod, served with butternut squash, cherry tomatoes, braised kale & lentils in a
grapefruit wine sauce. 17 (GF)

AFTERS


Auntie Jo’s Banoffee Pie

Bananas, toffee, biscuit crust, whipped cream & chocolate shavings. 

Raspberry Pot de CRÈME

Whipped bittersweet chocolate, raspberry, whipped cream & milk chocolate.

Apple Dumplings

Baked apple seasoned with cinnamon wrapped in pastry puff, topped with caramel sauce. 

Fried Candy Bar

Candy bar of the week, battered & deep fried, served on a stick. 

* A large portion of this menu can be made gluten free. *
* Most vegetarian options can be made vegan. *
* Please let your server know of any food allergies. *

An ATM is located on our second floor.
A suggested gratuity of 20% will be added to parties of six (6) or more.
Click to download our Lunch & Dinner Menu
Click to download our Dessert Menu
Click to download our Happy Hour Menu