Main Meals

Food is available:
Sunday to Thursday, from 12 midday - 2.30pm and 6pm - 9.30pm
Friday & Saturday, from 12 midday - 2.30pm and 6pm - 10pm
Please place your order, pay at the bar and leave the rest to us

Boards To Share
Enough for two to share or a main course for one
Baked Camembert in the box (v)
baked with rosemary & garlic served with red onion chutney & rustic bread
£8.95
Home-baked rustic pizza
topped with a homemade tomato sauce, basil & torn mozzarella served with a chilli oil — please ask for today’s extra toppings
£8.95
Butcher’s board
of homemade paté, pork pie, Scotch egg & honey roast gammon ham served with rustic bread, homemade chutney & beer mustard
£10.45
   
BST Classics  
BST all day fry up £8.95
Wadworth beer battered cod
with chips, mushy peas & tartare sauce
£8.95
Pork & leek sausages
with creamed mashed potato & red onion gravy
£8.95
Honey roast gammon ham
with two free-range eggs, grilled tomato & chips
£8.50
BST pie of the day
with creamed mashed potato & seasonal vegetables
£9.95
Lime & Coriander Salmon Supreme
On a cous cous & mixed leaf salad with a sweet chili dressing
£8.95
BST Pie of the Day
Please ask for today's speciality pie served with chips & peas
£8.95
   
Healthier options
Warm crayfish & crab sweet chilli noodle salad £8.95
Warm falafel salad (v)
with sour cream & grilled halloumi and roasted vegetables with a chilli dressing
£8.50
   
BST gourmet burgers
Served on a toasted foccacia bun with chips & onion rings
 
BST special Scotch Aberdeen Angus
cheese, chilli & chorizo beef burger with sour cream
£9.95
BST classic scotch Aberdeen Angus beef burger
topped with cheese
£8.50
BST free-range Cajun chicken breast burger
topped with bacon & sour cream
£9.50
BST falafel burger (v)
with haloumi, tomato & sweet chilli
£7.95
   

All weights are approximate before cooking
Some dishes may contain nuts or traces of nuts, lacto or gluten
Fish dishes may contain small bones

We aim to support local farmers and growers from the Food Assured Standards Association

v - suitable for vegetarians.

© Copyright, Volume 2010