the menu
Served from 12:00pm Monday - Saturday
Nibbles
Nocellara Olives (ve) | 4.5
Sourdough | 5.5
EVO Oil, Balsamic (ve)
Mucky Fat Bread | 6
Everything Seasoning, Chives
Maple Roasted Beetroot Dip | 9
Home Made Flatbread (ve)
Mini Camembert | 10
Smoked Ratte Potatoes (v)
Threes A Crowd Cured Meat Selection | 17
Smaller plates
Pan Fried Cod Cheeks | 12
Celeriac, Wild Mushrooms, Pedro Ximenez
Roasted Cauliflower | 11
Goats Cheese, Guinness, Vegetable Crisps (v)
Charred Picanha | 10
Aji Verde, Coriander
Pigs Trotter Fritter | 10
Apple Sauce, Pickled Red Onion
TAC Korean Fried Chicken | 9
Asian Slaw, Sesame
Halloumi | 8
Miso, Thai Basil (v)
Cornish Pasty | 10
Brown Sauce (ve)
Bigger Plates
Smoked Aubergine Madras | 14
Wild Rice, Raita (ve)
Slow Roasted Lamb Shank | 30
Coconut Mash, Massaman Gravy, Coriander
Moules Marinere | 13
White Wine, Cream, Parsley, Sourdough
5oz | 10oz Bavette 11 | 19
Stout Peppercorn Sauce
Whole Roasted Poussin | 22
Coq Au Vin, Chantenay Carrots
7oz Short Rib Patty 15 | 1.5
Dill Pickles, Brioche, Gem Lettuce, Raclette, House Sauce | Add Bacon
Threes A Crowd Fish & Chips | 19.5
Minted Peas, Tartar Sauce, Charred Lemon
Sides
Espelette, Parmesan & Truffle Fries (v) | 5
Triple Cooked Chips (ve) | 5
Caramlised Sprouts, Pancetta Butter | 5
Buttered Winter Greens (ve) | 5
Desserts
Baked Basque Cheesecake | 7.5
Blood Orange Gel, Thai Basil (v)
Sticky Toffee Pudding | 8
Muscovado Sauce, Vanilla Ice Cream (v)
Salted Chocolate Delice | 7.5
Hazelnut Crumble, Brittle (v)(n)
Affogato 5.5 | 4
Vanilla Ice Cream, Darkwoods Espresso (v) | Add 25ml Hazelnut Liqueur
Threes A Crowd Cheese Selection (v) | 14
vegan menu
Starters
Nocellara Olives | 4.5
Sourdough | 5.5
EVO Oil, Balsamic
Maple Roasted Beetroot Dip | 9
Home Made Flatbread
Mains
Wild Mushroom & Barley Broth | 16
Squash & Lentil Pithivier | 16
Creamed Leeks, Sage
Desserts
Selection Vegan Ice Cream | 6
SUNDAY SAMPLE MENU
12pm - 7pm every Sunday
Starters
Halloumi | 8
Miso, Thai Basil (v)
Cod Cheeks | 10
Wild Mushrooms, Pedro Jiminez
Cornish Pasty | 10
Brown Sauce (ve)
Roasts
Dry Aged Beef Rump Cap | 22
Black Pudding & Fennel Porchetta | 20
Honey Mustard Glazed Gammon | 20
Half Roast Chicken | 22
Served With a Yorkshire Pudding, Garlic & Rosemary Roast Potatoes, Stewed Spring Peas
& Smoked Pancetta, Honey Glazed Heritage Carrot, Parsnip, Red Wine Gravy
Honey Glazed Heritage Carrot, Parsnip, Vegetarian Gravy
Mushroom Terrine (v) | 19
Served With a Yorkshire Pudding, Garlic & Rosemary Roast Potatoes, Stewed Spring Peas,
Honey Glazed Heritage Carrot, Parsnip, Vegetarian Gravy
Mains
Threes A Crowd Fish & Chips | 19.5
Minted Peas, Tartare Sauce, Charred Lemon
Squash & Sage Pithvier | 14
Creamed Leeks (ve)
7oz Short Rib Patty | 14
Dill Pickles, Sesame Brioche, Gem Lettuce, Raclette
Sides
Cauliflower Cheese (v) | 8
Celeriac, Apple & Kohlrabi Slaw (v) | 5
Triple Cooked Chips (v) | 5
Espelette, Parmesan & Truffle Fries (v) | 5
Desserts
Sticky Toffee Pudding | 8.5
Muscovado Sauce, Vanilla Ice Cream (v)
Winter Berry Crumble | 7.5
Vanilla Ice Cream (v)
Rice Pudding Arancini | 7
Caramelised Fig Sauce (v)
Threes A Crowd Cheese Selection (v) | 14
We also serve a children’s menu daily. Please ask one of our team for more information.