Allergens

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 )