Wellington Inn

with crusty bread

with salad garnish and garlic mayo

with sweet chilli sauce

with tomato chutney and toasted bloomer

with a poached egg and hollandaise

with marie rose sauce, brown bread and butter

with a crispy bacon and redcurrant salad

with salad garnish and melba toast

with stuffing

all roast dinners are served with roast potatoes, a Yorkshire pudding and seasonal vegetables

with seasonal vegetables

topped with crispy bacon, cheese and chutney, served with onion rings and chips

topped with smoked applewood, baby gem and tomato, served with onion rings and chips

with chips and garden peas

with chips and garlic bread

with sauté new potatoes

with vanilla ice cream

with salted caramel sauce

with fresh raspberries and strawberries

with fresh raspberries

with a shortbread biscuit

£2 supplement

With salad garnish and sweet chilli mayonnaise

With sauté wild mushrooms and leeks, finished with a redcurrant sauce

With watercress salad and chive velouté

With tomato and fig chutney, roquette leaf salad and toasted artisan bread

with crudities and dipping bread

served with herb roasted new potatoes and a creamy wild mushroom and spring onion sauce

with chips, onion rings and a roquette, parmesan and baby tomato salad

with basmati rice and fresh parsley

on king prawn and smoked salmon creamy tagliatelle

With crushed new potatoes, a poached egg, wilted spinach. Hollandaise sauce, topped with crispy kale

in a brandy snap basket

with quince jelly and port soaked apricots

with raspberry lime compote

with fresh cream and hot chocolate sauce

with pouring cream

with Garlic and Herb Crostini

with Marie rose sauce with brown bread and butter

with fig chutney and Melba toast

spinach and chestnut tart with a spring onion and leek sauce

Sage and Chestnut Stuffed Leg, Pigs in Blankets, Duck Fat Fondant Potatoes with Cranberry Stuffing and Rich Stock Gravy; served with a selection of seasonal vegetables

with dauphinoise potatoes, port, redcurrant and thyme jus; served with a selection of seasonal vegetables

with barrelled saffron potatoes wilted spinach and a red wine sauce; served with a selection of seasonal vegetables

with a garlic cream sauce; served with a selection of seasonal vegetables

with rum sauce

with fresh berries

with quince jelly and port soaked apricots

with a cassis syrup

with crusty bread

with salad garnish and garlic mayo

with sweet chilli sauce

with tomato chutney and toasted bloomer

with a poached egg and hollandaise

with marie rose sauce, brown bread and butter

with a crispy bacon and redcurrant salad

with salad garnish and melba toast

with stuffing

all roast dinners are served with roast potatoes, a Yorkshire pudding and seasonal vegetables

with seasonal vegetables

topped with crispy bacon, cheese and chutney, served with onion rings and chips

topped with smoked applewood, baby gem and tomato, served with onion rings and chips

with chips and garden peas

with chips and garlic bread

with sauté new potatoes

with vanilla ice cream

with salted caramel sauce

with fresh raspberries and strawberries

with fresh raspberries

with a shortbread biscuit

£2 supplement

With salad garnish and sweet chilli mayonnaise

With sauté wild mushrooms and leeks, finished with a redcurrant sauce

With watercress salad and chive velouté

With tomato and fig chutney, roquette leaf salad and toasted artisan bread

with crudities and dipping bread

served with herb roasted new potatoes and a creamy wild mushroom and spring onion sauce

with chips, onion rings and a roquette, parmesan and baby tomato salad

with basmati rice and fresh parsley

on king prawn and smoked salmon creamy tagliatelle

With crushed new potatoes, a poached egg, wilted spinach. Hollandaise sauce, topped with crispy kale

in a brandy snap basket

with quince jelly and port soaked apricots

with raspberry lime compote

with fresh cream and hot chocolate sauce

with pouring cream

with Garlic and Herb Crostini

with Marie rose sauce with brown bread and butter

with fig chutney and Melba toast

spinach and chestnut tart with a spring onion and leek sauce

Sage and Chestnut Stuffed Leg, Pigs in Blankets, Duck Fat Fondant Potatoes with Cranberry Stuffing and Rich Stock Gravy; served with a selection of seasonal vegetables

with dauphinoise potatoes, port, redcurrant and thyme jus; served with a selection of seasonal vegetables

with barrelled saffron potatoes wilted spinach and a red wine sauce; served with a selection of seasonal vegetables

with a garlic cream sauce; served with a selection of seasonal vegetables

with rum sauce

with fresh berries

with quince jelly and port soaked apricots

with a cassis syrup

Apple Purée, Pancetta Shards

Saffron Aioli

Garlic Mayo

Toasted Bloomer, Tomato Chutney

Sweet Chilli Sauce

Warm Crusty Bread

Spring Onion & Garlic Mash Potato, Sautéed Sugar Snaps, Redcurrant Gravy

Beer Battered Haddock, Hand-cut Chips, Mushy or Garden Peas

Mediterranean Vegetables, Creamy Pesto, Garlic Bread

Hoi Sin Sauce, Julienne Vegetables, Egg Noodles

Thai Spiced King Prawn & Fish Curry, Basmati Rice, Naan Bread

Wrapped in Bacon, Creamy Tomato Sauce, Roast New Potatoes, Vegetables

Crushed New Potatoes, Spinach, Wholegrain Hollandaise, Poached Egg

Garden Peas, Chips or Mash

White Wine Cream Sauce, Cheesy Mash Top, Seasonal Vegetables

Prime Yorkshire Beef, Bacon, Mature Cheddar, Baby Gem, Tomato, Onion Chutney, Sesame Bun

Mozzarella, BBQ Sauce, Baby Gem, Tomato, Brioche Bun

Smoked Applewood, Baby Gem, Tomato, Sesame Bun

Please come and see our Specials Blackboards For a Wide Range of our Chef's Specials