Tudors offers fine contemporary dining in the attractive oak-panelled restaurant that features an open log fire during the winter months.

Lunch and dinner menus offer a blend of excellent British and Tudor cuisine, freshly prepared using the finest locally sourced ingredients. The restaurant is open seven days a week.

The mouth-watering cuisine of our seasonal menus changes regularly and is accompanied by our well-balanced wine list. As featured on Channel 5, make sure to ask about our modern versions of Tudor recipes.

The White Hart bars feature a wide selection of real ales, lagers, wines, spirits and cocktails in the relaxed surroundings of two period oak-panelled rooms that are separated by the central bar. Freshly prepared bar snacks are also available.

The hotel bar and restaurant are open to residents and non-residents.

June 2017 Menu

Appetisers

Basket of bread with Marmite butter

£2.50

Marinated olives with pitta bread

£3.00

Smoked mackerel and horseradish dip

£3.50

Roasted beetroot houmous
with pitta bread

£3.50

Crab dip
with cheese crust and toast

£4.95

Starters

Hot or cold bloody Mary soup (V)
with bread roll

£4.95

Home made Scotch egg
with salad and spicy mayonnaise

£4.95

Devilled lamb kidneys
on fried bread with a spicy cream sauce

£5.50

Caramelised Pear and Roquefort (V)
with toasted Pecans and watercress salad

£5.95

Atlantic prawn cocktail
with Marie rose sauce and brown bread

£6.95

Smoked haddock and leek tart
with a poached egg and mixed leaves

£6.95

Grilled asparagus
with roasted red pepper, goats cheese, basil and sun dried tomato vinaigrette

£7.50

Sharing platter
Baked camembert, pork rillette croquette, arancini balls, piccalilli chutney and red pesto toasted bread

£10.95

Main Courses

Individual water crust pastry chicken, ham and leek pie
mashed potatoes or hand cut chips

£11.95

Slow roasted blade of beef
root vegetables and bacon, mashed potato and bourguignon sauce made with silver skin onions, mushrooms and red wine

£12.95

Spinach, mushroom and blue cheese Wellington (V)
with honey roast parsnips and vegetable jus

£12.95

Slow cooked pork belly
with dauphinoise potato, tender broccoli, ginger apple sauce and pork jus

£13.95

Pan seared turbot
with watercress and pea veloute, oyster mushrooms, roasted squash and buttered green beans, spinach

£14.95

Hake fillet
with Parmesan crust, coriander and coconut chutney, spicy new potatoes, thyme and butter sauce

£15.95

Pan roasted duck breast and leg confit
with potato pancake, cavolo nero cabbage, and passion fruit jus

£15.95

Char-grilled 10 oz Sirloin steak
with fried onions and mushroom, chunky triple cooked chips, green peppercorn sauce and watercress garnish

£19.95

Pan seared 6 oz Fillet Steak
with bacon and cauliflower croquette, buttered spinach, Diane sauce

£23.95

SUNDAY Roast
Roast rib of beef, pork, lamb, chicken with all the trimmings, real gravy and Yorkshire pudding (Sundays only)

£14.95

Desserts

Selection of ice creams or sorbets

£4.50

Coffee creme brulee
with shortbread biscuit

£6.00

Sticky toffee pudding
with toffee sauce and vanilla ice cream

£6.00

Peanut butter parfait
with vanilla ice cream

£6.00

Baked rhubarb and lemon cheese cake
with fruit compote

£6.00

Raspberry sherry trifle

£6.00

Chocolate brownie
with mint chocolate ice cream and chocolate sauce

£6.00

Selection of English cheeses (ask your server for our selection ) with fruit chutney, served with biscuits or bread

£6.95

Sides

Hand cut chunky triple cooked chips (V)

£3.00

Basket of bread (V)

£2.50

Honey roasted vegetables (V)

£3.00

Spicy new potatoes (V)

£3.00

Braised red cabbage (V)

£3.00

Buttered spinach (V)

£3.00

Buttered green beans (V)

£3.00

Mixed leaves salad. honey lemon mustard dressing (V)

£3.00

Sandwiches

Roast beef & horseradish

£5.50

Chicken, bacon, crushed avocado

£6.95

Chicken and pesto
with mayonnaise, rocket, sliced tomato and Parmesan

£6.95

Club sandwich
Triple Decker sandwich with chicken, bacon, lettuce, tomato and a fried egg

£7.50

12.5% Service Charge

A discretionary charge which is shared by the staff is added to all bills