ALLERGY MENU
14 FOOD ALLERGENS
G – CEREALS Containing gluten: wheat such as spelt or Khorasan wheat, rye, barley and oats
D – MILK, DAIRY (including lactose)
CELERY – CELERY (including celeriac)
E – EGGS
F – FISH
M – MUSTARD
P – PEANUTS
C – CRUSTACEANS : Pawns, crabs, lobster, crayfish
MS – MOLLUSCS: mussels, whelks, oysters, snails and squid
N – NUTS: Almonds, hazelnuts, walnuts, cashews, pecan nuts, pistachio nuts, macadamia or Queensland nuts
SD – SULPHUR DIOXIDE/SULPHITES is a chemical compound used as a preservative in some foods. (10mg/kg or 10mg/L in the finished product)
L – LUPIN which includes lupin seeds and flour and can be found in types of bread, pastries and pasta.
S – SESAME
SB – SOYA BEAN
STARTERS
Marinated large green pitted Halkidiki olives
Artisan breads served with olive oil and balsamic vinegar ( MAY CONTAIN ALL 14 VARIOUS )
Smoked chorizo sausage in a tomato, spring onion and herb sauce ( G, SD, C )
Pork crackling twigs with Suffolk sea salt and apple sauce
Garlic toasted rosemary ciabatta or topped with melted cheese ( SD, D, G, E )
Mini box-baked camembert infused with truffle oil, rosemary and garlic, glazed with honey, served with garlic crostini ( M, SD, D, G ,E, SB )
Soup of the day served with artisan bread ( G, PLEASE ASK FOR DETAILS )
Chicken and duck liver brandy parfait with pear and apple chutney and garlic croutes (M, SD, D, G, E )
Classic prawn cocktail in a marie rose sauce, served with avocado sorbet and breads (CELERY G, SD, C, E, D, SB )
Chef’s choice of mini fishcakes with complimenting sauce (M, G, D, E, F, SD )
Breaded braised tender lamb shank bon bons with rich mint jus ( D, E, G, SD, CELERY )
Chinese five spice and chilli pulled pork with lightly spiced coleslaw and apple purée ( SD, CELERY, D, M, E )
Smoked salmon, prawn, lemon and dill roulade with cucumber, stem ginger, spring onions, rocket and fresh lemon oil ( F, D, CELERY )
Pan fried seared king scallops with black pudding, Spanish white onion truffle purée and wild garlic artichoke foam ( MS, G, SD, CELERY, D )
Goat’s cheese mousse with crostini, beetroot, hazelnuts, glazed figs and sweet port reduction (G, D, SD, N )
MAINS
Honey and chilli braised duck leg, pak choi, mangetout, cherry tomatoes, butternut squash, parmentier potatoes, soy and sesame dressing ( G, SB, SD, CELERY, S )
Honey roasted pork belly with savoy cabbage and a medley of sauté potatoes, black pudding, Granny smith apple, red onion and a rich pancetta jus ( G, SD, CELERY )
Red wine braised feather blade of beef with truffle mash potato, curly kale and a rich gravy with baby onion and cherry tomatoes ( SD, CELERY, D)
Pan fried seabass fillet with fresh Scottish mussels, diced butternut squash, new potatoes, spinach, Mediterranean vegetables tomato sauce ( F, MS, SD, CELERY)
Classic fish and chips, haddock fillet deep fried in our real beer batter, served with seasoned chips, garden peas and tartare sauce ( F, SD, G, E, M )
Corn fed free range chicken breast with roasted bell peppers, rocket, spring onions, pesto gnocchi and a red pepper foam ( G, SD, CELERY, D, E )
Scottish Clava brie and stilton tartlet with butternut squash, chive, spring onion, caramelised red onion jam, served with a fresh light salad of, beetroot, new potato, radish, pink grapefruit segments and house dressing ( G, SD, M,D, E )
Conchiglie pasta in a crème fraiche, cream and herb sauce with goat’s cheese, spring onions, mushrooms, tomatoes, rocket, v parmesan crisp ( G, D, CELERY, SD )
Stuffed roasted pepper; Mediterranean vegetables, olives and spinach on a celeriac and potato rosti, finished with a rich tomato sauce (Vegan) ( SD, CELERY )
STEAKS
16oz Chateaubriand for two to share ( SD, G )
Large Fillet tenderloin cooked to your liking, served with hand cut chips, garlic and thyme marinated field mushrooms, onion rings and roasted tomatoes
8oz prime Rib-Eye Steak ( SD )
served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes
8oz Sirloin Steak ( SD )
served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes
Why not surf and turf your steak? Add garlic prawns ( C, D )
Add pink peppercorn or blue cheese sauce ( D )
Add garlic butter ( D )
Add onion rings ( G )
BURGERS AND RIBS
Aberdeen Angus gourmet beef burger served in a toasted brioche bun
with house fries, burger garnish and classic burger relish ( E, G, M )
Add to your burger;
Monterey Jack Cheese ( D )
Stilton ( D )
Bacon
Onion Rings ( G )
Pesto and sundried tomato marinated chicken breast fillet served in a toasted ciabatta bun with rocket, sliced tomato and Cajun seasoned fries ( D, SD, G )
Add to your chicken fillet burger;
Monterey Jack Cheese ( D )
Stilton ( D )
Bacon
Onion Rings ( G )
The Blue Anchor full Rack of Ribs; (M, D, SD, G )
slow roasted, marinated, baby back pork ribs, covered in a hickory smoked barbecue glaze served with house fries and salad garnish
SALADS
Waldorf salad; mixed leaf with tomato, cucumber, onions, apple, celery, grapes and toasted walnuts all tossed in a light wholegrain mustard mayonnaise ( M, CELERY, N )
Braised salt beef salad with rocket, mixed leaves, tomatoes, red onions, peppers, gherkin, capers and English mustard dressing ( G, M, SD, CELERY)
SIDES
House salad (M, SD)
Garden peas ( D )
Seasoned chips
Buttered new potatoes ( D )
House fries
Buttered steamed spinach ( D )
Onion rings ( G )
Light spiced coleslaw ( M, E )
Tomato and onion salad ( SD )
Sweet potato fries
Vegetables of the day ( D )
Truffle mash potato ( D )
SANDWICHES
All sandwiches come served with seasoned fries and salad garnish
Salt beef sandwich on buttered wholemeal bread with piccalilli and sliced gherkin, served with English mustard or horseradish sauce
( CELERY, M, G, D, E )
Maldon deep smoked salmon ciabatta with cucumber and cream cheese
( G, F, D, E, M )
Local smoked cheddar cheese ploughman’s with real ale apple chutney, pickled onion, gherkin, artisan bread and butter (v)
( D, G, E, M, S, D, SD )
Baked goat’s cheese bruschetta with beetroot and walnuts (v)
( N, SD, M, E, D, G )
Posh fish finger sandwich with baby gem and tartare sauce
( F, SD, M, G, D )
DESSERTS
Chef’s choice of cheesecake with complimenting ice cream ( D, G )
Chef’s choice of crème bruleé served with lemon shortbread ( E, D, G )
Vanilla panna cotta made with condensed milk served with marinated fruits and rhubarb sorbet ( D )
Steamed ginger and orange sponge pudding served with ginger syrup and lemongrass ice cream ( E, D, G )
Triple chocolate brownie with chocolate sauce served with salted caramel ice cream ( E, D, G )
Mini Dessert selection; trio of hand crafted desserts ( PLEASE ASK )
Honey glazed cinnamon baked apple with a honey oat crumb, mulled wine fruit broth and vanilla ice cream ( D, G, E )
Selection of Italian ice creams and refreshing sorbets ( D )
The Blue Anchor cheeseboard served with grapes, celery, chutney and biscuit selection ( D, CELERY, G, N, S, E, SB, SD )