The Crow Gate - Menu completo

Ciroc pineapple shaken with chambord and pineapple juice

Exceptional richness, depth and character; with a smooth well-rounded finish

Served with saffron aioli

Served with artisan bloomer bread

Freshly battered haddock, triple-cooked chips, mushy peas and tartare sauce

with red chillies mozzarella

Roasted butternut squash, peppers and sweet potato, with red cabbage, carrot, quinoa and beetroot hummus in a beetroot chia seed wrap

Battered fish goujons and tartare sauce in a rustic roll

Tender slices of rump steak, caramelised onion chutney and watercress in a rustic roll

Tender fried chicken with chipotle chilli jam and mayo

Roasted red peppers, grains, lentils, butternut squash and pomegranate seeds on a bed of mixed leaves and baby spinach, tossed in a zesty pineapple ginger dressing

Macaroni pasta in a cheddar, red leicester mozzarella béchamel sauce, topped with a herb crumb and served with mixed salad and garlic bread

British pork sausages, spring onion mash, rich onion gravy and crispy onions

Expertly aged for superb flavour and tenderness, served with triple cooked chips, roasted vine cherry tomatoes* and your choice of steak sauce béarnaise*, peppercorn*, beef dripping or craft ale, mushroom bacon*

Expertly aged for superb flavour and tenderness, served with triple cooked chips, roasted vine cherry tomatoes* and your choice of steak sauce béarnaise*, peppercorn*, beef dripping or craft ale, mushroom bacon*

Chargrilled chicken breast, maple-cured streaky bacon, avocado, tomatoes, red onion and little gem in a zesty dressing, topped with a boiled egg and served with toasted ciabatta

served with free range fried eggs, triple-cooked chips and peas

with a pea crispy bacon velouté, steamed broccoli and spring onion mash

Served with garlic ciabatta and a dressed side salad

Grilled chicken breast, pak choi, squash, red onions and peppers in a creamy coconut curry sauce, served with jasmine rice

Crispy fishcakes filled with haddock, potato and baby spinach in a cheesy béchamel sauce, with Tenderstem broccoli, baby potatoes and hollandaise

Tomato base with mozzarella and fresh basil

In a balsamic glaze, with garlic dip

with chipotle chilli relish

Marinated with garlic red pepper

Tender lamb rump served medium and a hearty shepherd's pie, with Tenderstem broccoli and a red wine rosemary jus

Prime steak burger, loaded with maple-glazed beef brisket, crispy fried onions, streaky bacon, Monterey jack cheese, cheese sauce and mayo

Smooth pâté in an orange glaze, with toasted artisan bloomer and red onion chutney

Juicy prawns in a bloody mary marie rose sauce, with avocado, tomatoes, lettuce and artisan bloomer bread

with an apricot ginger chutney

Tender bites glazed in chipotle chilli jam

On a roasted beetroot balsamic purée with basil pesto

In a cheesy cheddar sauce, with toasted artisan bloomer

Melting camembert drizzled with orange blossom honey, served with apricot ginger chutney and bread to dip

Full of flavour and aroma; crisp, clean and refreshing

with artisan bloomer bread

Shredded duck on a hoisin tomato base, with mozzarella and red spring onions

Served with spring onion mash, roasted carrots and greens

Breaded burger patty and a Violife mature melting slice

Aubergine, garlic and peppers in a sweet smoky tomato sauce, topped with herb crumb and mozzarella, served with mixed salad and garlic ciabatta