C L U B S A N D W I C H E S

Made from rotisserie meats and served with properly seasoned chips. Monday to Saturday between 12pm and 6pm

C h i c k e n M a y o n n a i s ewith bacon, tomato and lettuce

1 1 . 5 0

C u b a nwith roast pork, ham, Swiss cheese, mustard and pickles

1 1 . 5 0

C o r o n a t i o n C h i c k e nwith tomato, cucumber, red onion and lettuce

1 1 . 5 0

T O S T A R T

B a k e d C a m e m b e r twith croutons and apple

6 . 9 5

H o u m o u s D F V G with crudités and grilled flatbread

5 . 2 5S c o t c h E g g with piccalilli

5 . 9 5

V i e t n a m e s e V e g e t a b l e R o l l V G with peanut and chilli dip

5 . 5 0

H o u s e W i n g swith hot sauce or salt and pepper

6 . 7 5

N I B B L E S

C u m b e r l a n d C h i p o l a t a s D F with honey and mustard dip

4 . 5 0

K a l e C r i s p s D F V Gwith Chinese spices

2 . 5 0

L o a f a n d G r a v y D F4 . 5 0 P o r k C r a c k l i n g D F with apple ketchup

3 . 9 5

W h i t e b a i t with mint yoghurt

3 . 9 5O l i v e s D F V G3 . 2 5

B R E A D & O L I V E S

R O T I S S E R I E

Enjoy our house rotisserie or choose from our daily rotisserie special. See our deli counter for details. Add Corn on the Cob for 3 . 9 5 .

R e d T r a c t o r H a l f C h i c k e n D Fwith house rub, properly seasoned chips and a jug of gravy

1 1 . 9 5 R o a s t C h i c k e n S a l a dharissa jam, broccoli, peas, radish and goat’s cheese

6 . 9 5Small

1 1 . 5 0Large

G r i l l e d H a l l o u m i S a l a d Vbulgur wheat, chickpeas, apricots, pomegranate and toasted almonds, with mint yoghurt

6 . 9 5Small

1 1 . 5 0Large

D a i l y S p e c i a lAsk a server for today’s special- served until it’s gone

from

1 0 . 9 5

D u c k L e gwith properly seasoned chips and harissa jam

1 2 . 9 5

D F Dairy Free V G Vegan V Vegetarian If you have any special dietary requirements, please request our allergen information. A non gluten menu is also available upon request.

C a l a m a r iwith sour cream dip

6 . 9 5

D u c k R i l l e t t ewith chutney and toast

6 . 5 0

C h e e s e a n d H o m e B r e w e d A l e F o n d u e (Serves 2)

To dip: chicken skewers, mini chorizo, falafel, potatoes, mushrooms, crudités, thick cut crisps and croutons

The Oast House is proud to work with Foodinate. For every Fondue sold, The Oast House will fund a nourishing meal for a local person in need.

1 9 . 2 5

T H E F A B U L O U S F ondue

A discret ionar y 10% ser v ice w i l l be charged to par t ies of 6 or more. A l l grat uit ies and ser v ice charges go to the team that prepare and ser ve your meal and dr ink s, excluding a l l management. A l l pr ices include VAT at the cur rent rate. Cheese may not be made w ith vegetable rennet. A l lergen infor mation is avai lable upon request. A l l weights stated are pr ior to cook ing.

D E L I B O A R D

S a l a d sChickpeas, bulgur wheat, fennel, apricot, pomegranate and toasted almond flakes V

Apple, celery, walnut and blue cheese, with honey mustard dressing V

Grilled broccoli, peas, radish, fresh mint and goat’s cheese V

Quinoa and feta with avocado, lime and coriander dressing V

F r o m t h e R o t i s s e r i e

Coronation chicken Honey mustard glazed ham D F

Red and yellow peppers D F V G

C h e e s eShorrocks Lancashire V Camembert stuffed with mushrooms V

Long Clawson Stilton V Berkswell hard ewes’ milk cheese

H o m e m a d e F a v o u r i t e sHoumous D F V G Olives D F V G Vegetable couscous D F V G Beetroot and feta dip V

Scotch Egg

H o t P o t sSmoky beans and lamb meatballsChorizo in tomato sauce D F

Blue cheese fondue with chickenChicken wings D F

Select four items from any of the following categories, all served with sourdough bread. Add an extra item for 3 . 2 5 .1 1 . 9 5

D E S S E R T S

B a k e d C h o c o l a t e C h i p C o o k i e D o u g h Vwith salted caramel ice cream and toffee sauce

4 . 9 5 S t i c k y T o f f e e P u d d i n g V with vanilla ice cream

4 . 9 5V i m t o I c e C r e a m S u n d a evanilla ice cream topped with Vimto jelly, Vimto sherbet and frozen grapes, raspberries and blackcurrants

4 . 9 5

3 . 2 5 Properly Seasoned Chips D F V

4 . 2 5 S w e e t P o t a t o F r i e s D F V

3 . 9 5 C o r n o n t h e C o b V3 . 9 5 S a u t é e d K a l e V

3 . 2 5 T h e R y l a n d s ’ W a l d o r f V apple, celery, walnut and blue cheese, and honey mustard dressing

3 . 2 5 B r i d g e w a t e r S a l a d Vquinoa and feta with avocado, lime and coriander dressing

3 . 2 5 W h i t w o r t h S a l a d V chickpeas, bulgur wheat, fennel, apricot, pomegranate and almond flakes

3 . 2 5 H e a t o n G r e e n s V broccoli, peas, radish and goat’s cheese

4 . 2 5 H o u s e C h i p s with truffle and Berkswell cheese

S I D E S

H O U S E C L A S S I C S

1 0 o z S i r l o i n D F with a mushroom, tomato, watercress and properly seasoned chips

1 7 . 9 5T r i b a l A l e B a t t e r e d F i s h a n d C h i p s with mushy peas and tartare sauce

1 3 . 5 0 P a n - F r i e d S e a b a s s D F with mash, a poached egg and Tenderstem® broccoli

1 5 . 5 0

B e e f B u r g e rwith properly seasoned chips

1 0 . 9 5 G r i l l e d C h i c k e n B u r g e r D F Red Tractor assured chicken with properly seasoned chips

1 0 . 9 5 C r i s p y H a l l o u m i B u r g e r with harissa jam and properly seasoned chips

1 0 . 9 5

Add a topping to your burger for 1 . 2 5 each: Smoked streaky bacon, Shorrocks Lancashire cheese, avocado, Long Clawson Stilton, fried onions

Add Blue Cheese sauce or Peppercorn sauce for 1 . 9 5 each.

H A N G I N G K E B A B S ™

L a m b K o f t a D Fwith Piri Piri sauce and properly seasoned chips

1 2 . 9 5

C h i c k e n with sweet chilli, properly seasoned chips and garlic butter

1 1 . 9 5 H a l l o u m i a n d F a l a f e l V with garlic butter and vegetable couscous

1 0 . 9 5

S a l t a n d P e p p e r P o r k B e l l y with sweet chilli, properly seasoned chips and garlic butter

1 2 . 9 5

T a ndo o ri Co d and King Prawn with mango chutney and pilau rice

1 2 . 9 5 1 1 . 9 5 S t e a k a n d A l e

1 1 . 7 5 C h i c k e n , H a m a n d L e e k

1 1 . 7 5 B u t t e r n u t S q u a s h , G o a t ’ s C h e e s e a n d M u s h r o o m V

All served with properly seasoned chips or mash, mushy peas and gravy.

P I E S

S U N D AY R O A S T

O u t d o o r - R e a r e d S l o w R o a s t P o r k B e l l y D F

served with fresh Bramley apple sauce and seasoned with our garlic and rosemary sea salt

1 1 . 9 5

R o t i s s e r i e - R o a s t e d R i d i n g s R e s e r v e P r e m i u m E n g l i s h B e e f

served with homemade horseradish cream and seasoned with our garlic and rosemary sea salt

1 3 . 9 5

R o t i s s e r i e - R o a s t e d L a m b D F

served with homegrown mint sauce and seasoned with our garlic and rosemary sea salt

1 2 . 9 5

R e d T r a c t o r A s s u r e d R o t i s s e r i e C h i c k e n D F

slow-roasted and seasoned with Piri-Piri sea salt

1 2 . 9 5

M u s h r o o m , R e d L e n t i l , S t i l t o n a n d C h e s t n u t R o a s t V

with homemade root vegetable gravy

1 0 . 9 5

R O A S T S

All roasts served with honey-mustard glazed carrots, braised red cabbage, Tenderstem broccoli, roast potatoes,

homemade Yorkshire pudding and rotisserie gravy.

S h o r r o c k s L a n c a s h i r e C a u l i f l o w e r C h e e s e

topped with crispy onions

2 . 5 0

B u t t e r e d C a r r o t a n d P a r s n i p M a s h V2 . 5 0

B a k e d C o u r g e t t e , S a g e a n d A p r i c o t S t u f f i n g B a l l s

2 . 5 0

C r e a m e d G a r l i c K a l e a n d L e e k s V2 . 5 0

S I D E S

D E S S E R T

T O D R I N K

6 . 9 5

B l o o d y M a r y

The iconic hair of the dog... with a hint of smoky bacon. Everything’s better with bacon.

Sunday

D E S S E R T

9 . 5 0

T o f f e e A p p l e , P e a r a n d A l m o n d C r u m b l e V

with vanilla bean custard or farmouse dairy ice cream

– T o Sh a r e –