Times

Monday: 12:00-22:00
Tuesday: 12:00-22:00
Wednesday: 12:00-22:00
Thursday: 12:00-22:00
Friday: 12:00-22:00
Saturday: 12:00-22:00

STARTERS

3.5

Crusty Sourdough Ancient loaf

Churned butter

6.0

Cauliflower & celeriac soup

soft poached hens egg, mushroom duxelles, light truffle oil

7.50

Double fried squid

Mirin, spring onions, chilli, sesame dressing

7.0

Grilled Cornish sardines

Lemon & mung bean salad, pickled pineapple, tender stem broccoli, salsa verde

8

Cromer crab, crayfish & salmon salad

chive creme fraiche, red endive, shaved fennel, lemon dressing, herb scone

7

Smoked chicken & parma ham terrine

pickled baby leeks, tarragon creme fraiche, sweet mustard dressing, toasted sourdough

7.50

Marmite glazed aubergines

baba ganoush, crispy tomato corn bread, tempura fried sage

9

Confit duck hash cake

warm lentil salad, red wine plum sauce

7.50

Burrata

three beets, basil pesto, spring leaves, balsamic dressing

SMALL PLATES

4.0

Spicy mixed nuts

3.5

Mixed olives

4.0

Caesar salad croquette

5.0

Smoked ham hock Scotch egg

bramley apple sauce

5.0

Salmon fish cakes

chopped radishes, tartare sauce

MAINS

14

Flat iron Suffolk chicken

Yoghurt dressed broccoli & spinach slaw, skin on fries

13.0

IPA battered North Sea haddock

hand cut chips, pea puree, chunky tartar sauce

12

Vegan falafel

quinoa tabbouleh, pomegranate, golden raisins, red endive, lemon dressing

13

Rare breed Dexter burger

baby gem, Bovril mayonnaise, skin on fries (add crisp maple cured bacon, Smoked Applewood or a runny fried egg for £1)

14.0

Classic mash topped fish pie

bread crab claw, spring greens

13

Goats curd & celeriac tart

sesame & tahini dressed greens, artichoke, balsamic onion

16

Pan fried sea bass fillet

warm tomato & lemon salsa, pomegranate, red onion, tender stem broccoli, green beans, samphire

14.5

Honey glazed Hampshire double pork chop

wilted spring greens, purple potatoes, BBQ butter & rhubarb chutney

19

Norfolk spring lamb rump

minted peas & broad beans, crispy smoked pancetta, torched baby gem, Anya potatoes, red wine jus

22

28 day aged 10o/z Scottish sirloin

torched onions, watercress, handcut chips, peppercorn sauce

OPEN SANDWICHES

Only available Monday - Friday between 12pm - 3pm.

All served with vegetable crisps.

8.50

Smoked Scottish salmon

watercress, chive, capers & ricotta, polenta & parmesan crisps

7.5

Coronation egg

mustard cress, shaved radish, polenta & parmesan crisps

7.50

Ripe avocado & watercress

sumac & lemon zest, polenta & parmesan crisps

TO SHARE

All of our charcuterie is produced by David Richards in Dorset. He only sources the finest British meats before curing, smoking fermenting and ageing them to perfection.

12

Pecan studded baked camembert

apricot jam, toasted rye sourdough

16

Meat Board

air-dried ham, West Country mutton, Dorset Warmer, coppa, smoked chicken terrine, warm artisan bread, pickled veg

SIDES

4

Sweet potato fries

3.0

Fries

4.5

Purple potatoes

4.5

Garden salad

mustard dressing

3.50

Crispy tomat corn bread

4

Polenta & parmesan crisps

5

Spring greens

tahini dressing

DESSERT

7.0

Hazelnut chocolate fondant

blackberry sorbet

6.5

Sticky date & banana pudding

toffee sauce and vanilla ice cream

6

Brampley apple & blackcurrant parfait

granola crumble, honey yoghurt and pee pollen

6.0

Gluten free lemon & rhubarb polenta cake

clotted cream

6

Baked vanilla & white chocolate cheesecake

torched pineapple, passion fruit syrup

3

Ice cream & sorbet

traditional vanilla, salted caramel, chocolate mousse, strawberry

© Copyright Metropolitan Pub Company 2017