EVENING MAINS

THESE MENU ITEMS ARE AVAILABLE INDIVIDUALLY OR AS A MAIN COURSE CHOICE TO FOLLOW YOUR STARTER

Odey Yarrows Suet Pudding 11.22

Spinach and mushrooms gently braised with herbs, steamed in vegetable suet pastry & served with rich portwine and stilton gravy (V)

Chicken Oratorio 11.95

Tender chicken breast simmered with herbs, shallots, local wild honey & spices, finished with fresh cream & served on a bed of garlic buttered pasta noodles.

Lordswood Steak Au Poivre 15.99

A prime rib eye steak pan fried to your liking, served with mushroom & creamed black pepper sauce (gf available, please request on ordering)

Bearwood Bodfish 11.95

An ample darne of lightly seasoned Scottish salmon, gently poached and served with chopped parsley and cream sauce (gf available, please request on ordering)

An Irish Pie in Smethwick 12.95

Tender Irish beef slow cooked in Smithwicks Ale & pie’d, served on a cushion of colcannon with a rich Guinness infused gravy

Fillet Beef Galoshe 18.12

This is the renowned Beef Wellington but for one person instead of two people, juicy fillet steak coated in pate, chopped mushrooms & shallots, wrapped in puff pastry and baked, served with a robust sauce of mushroom and Madeira.

Stony Lane Pie 11.95

Chicken, Ham Hock & Leeks cooked together and bound in this buttery short crust pie, a favourite for the Smethwick allotmenteurs, a little like the tradition of the Cornish pasty being taken to work to eat as lunch, we serve this with creamed leek and parsley sauce.

Jonathan's Seasonal Vegetable Selection of the Month

DECEMBER

Green Cabbage with Nutmeg
Panhaggerty
Boiled New Potatoes with Parsley Butter
Glazed Carrots and Fennel

SEASONED HOME MADE CHIPS ADD 2.00