THE INN ALL DAY MENU
Starters
Coarse Country Terrine
Served with spiced fruit chutney,
baby leaf salad and chargrilled focaccia
- £6.25 -
Creamy Garlic Mushrooms (v)
Served with parmesan, micro herbs
and a crusty baguette
- £4.95 -
Soup Of The Day (v)
Served with a crusty baguette
- £4.25 -
Pulled Ham Hock
Served with minted peas, pickled shallots,
mixed leaf, piccalilli and toasted bloomer bread
- £5.50 -
Prawn & Avocado Cocktail
Served with a marie rose sauce,
wholemeal bread and garden mix leaf
- £5.95 -
Salt & Pepper Squid
With garlic mayo and lime
- £6.75 -
Mains
Beer Battered Haddock & Chips
With your choice of garden or mushy peas
- £11.95 (add bread & butter £1.50) -
Chargrilled Gammon Steak
With chips, onion rings, pineapple and egg
- £10.50 (add pineapple or egg £1.00) -
Slowly Cooked Belly Pork
With apple mash, buttered greens, cider jus and crackling
- £9.95 -
Breaded Scampi
With chips, garden peas and tartare sauce
- £9.95 (add bread & butter £1.50)
Salmon, Asparagus and Cherry Tomato Tagliatelle
In a creamy white wine and tarragon sauce
finished with parmesan and micro herbs
- £12.95 -
Sweet Potato and Mixed Bean Chilli
With brown rice, coriander creme fraiche and chargrilled focaccia
- £8.95 -
Braised Dry Aged Chuck of Beef
With a grain mustard mash, button mushrooms, baby onion,
dambuster sauce and pickled red cabbage
- £12.95 Creamy Garlic Mushroom Linguine (v)
Sautéed mushrooms in a creamy garlic sauce,
served with a crusty baguette
- £9.95 (add chicken £3.00) -
Chargrilled Beef Burger
With monterey jack, smoked bacon and burger sauce
served with chips, onion rings, salad and coleslaw
- £9.95 (add extra burger £3.00) Hunter’s Chicken Burger
Chargrilled chicken breast, bacon, cheese, BBQ sauce and lettuce
served in a brioche bun with chips, onion rings and coleslaw
- £9.25 Chilli, Garlic, Lime & Coriander Marinated Sliced Bavette Steak
Served with chips, onion rings, mushroom, tomato and coleslaw
- £14.95 -
Carvery
Sides
SERVED
MONDAY - SATURDAY 12-2.30PM
SUNDAY 12-6PM
Chips
Onion Rings
Mixed Leaf Salad
Roasted Vegetables
Mashed Potatoes
Garlic Bread
Peppercorn Sauce
Stilton Sauce
Our roasts are served with homemade Yorkshire puddings
and a selection of vegetables, mashed potatoes,
roast potatoes and gravy
- £9.95 If you wish to start your meal with a main course,
please note it may take around 30 minutes
whilst your dishes are being prepared.
There is a possibility that nut traces may be found in all of our dishes.
Prices are in £ and include VAT. (v) denotes suitability for vegetarians.
- All £2.50 each -
Chips & Cheese
- £3.50 -
OUR LOCALLY
sourced food
GRIMSBY 4
To guarantee the best possible quality and taste, we are proud to
source our meat, fish and produce as locally as possible.
LOUTH
NORTH SEA
The map below shows exactly where our foods come from:
1
2
3
Pilgrims
Dry Food, Fruit & Veg
Boston
4
Moorcroft
Seafood & Fish
Grimsby
LINCOLN
WOODHALL SPA
3
Price & Fretwell
Butchers
Alfreton, Derbyshire
SKEGNESS
NEWARK
Papworth
Butchers
Coningsby
BOSTON
2 DERBY
1940’s
Weekend
1
Christmas 2017
It’s never too early
to book!
Mother’s Day
Sunday March 26th
Thursday 14th
to
Sunday 16th July
Father’s Day
Sunday June 18th
OUR OWN BAILEYS CHEESECAKE RECIPE
to try at home
For the base
1 PACK OF DIGESTIVE BISCUITS
175G SALTED BUTTER
175G WHITE CHOCOLATE
For the base
Crush biscuits as fine as possible, in a food processor ideally; to a bread crumb consistency.
Once at this stage melt the chocolate and butter together and add to biscuit mix.
Line a loose bottomed baking tin with parchment paper and add biscuit mix.
Set in the fridge for 20 minutes.
For the cheese topping
1KG FULL FAT SOFT CHEESE
200G CASTER SUGAR
1 TEASPOON VANILLA EXTRACT
100ML (DEPENDING ON HOW MUCH YOU LIKE) BAILEYS
300G WHITE CHOCOLATE
300ML DOUBLE CREAM
For the cheese topping
While the base is setting put the soft cheese, sugar and vanilla in a mixer and whisk until combined.
When these ingredients are fully combined, melt the white chocolate and slightly cool, add that
to the cheese mix, while continually mixing. Do not stop mixing and slowly add the baileys.
Finally add the cream until the mixture thickens. At this point taste it to make sure there is
enough baileys in it for you. Simply add the cheese mix to the base and set in the fridge
for up to 6 hours or ideally over night.
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