MAIN MENU STARTERS Mixed bread & olives 5.00 (v,o) With sun blush tomato butter, olive oil & balsamic. Homemade soup of the day 5.00 (v,o) Served with bread to dunk. Chicken liver, brandy & herb pâté 7.00 (o) Served with red onion chutney & granary toast. Mushrooms on toast 7.00 (v,o) Mushrooms in a creamy Stilton & garlic sauce on sourdough toast. PLATTERS Great as a starter for two or a main for one. Baked Camembert 11.00 (o) Garlic & rosemary baked Camembert with crispy baguette, celery & chilli jam. Antipasti 12.00 (o) Parma ham, mortadella, salami, mozzarella, olives, gherkins, sun blush tomatoes & ciabatta bread. Fritto misto 12.00 An Italian classic of fried assorted fish, whitebait, scampi, calamari & fish goujons served with lemon mayonnaise.
ANY SIZE For the small or large appetite. Fish & chips 7.50 / 13.50 Beer battered haddock with chips & mushy peas. Woodhouse smokies 7.50 / 13.50 (o) Smoked haddock, cooked with white wine, cream & tomatoes with a crunchy cheese topping served with granary bread. Avocado, bacon & rocket salad 6.00 / 12.00 (o) Served with croutons, parmesan cheese & parmesan dressing. MAINS Wheatsheaf steak burger 12.00 (o) Wheatsheaf burger topped with Monterey Jack, cheddar cheese or Stilton in a toasted bun with salad, coleslaw & fries. Add bacon 1. Mexican sweet potato & bean burger 10.00 (v) Served in a toasted bun with salsa, lime yogurt, salad & tortilla chips. Lasagne al forno 12.00 Layers of bolognese, cheese sauce & pasta, served with garlic bread & salad garnish. Red lentil & pepper lasagne 11.50 (v) Served with garlic bread & salad. Three fish pie 13.50 (g) Salmon, smoked haddock & white fish topped with mash potato & cheddar cheese, served with seasonal vegetables.
MAINS (continued) Salmon, asparagus & lemon risotto 14.00 (g) Topped with wild rocket & parmesan. Wheatsheaf ploughman s 11.50 (o) Red Leicester, Stilton & honey roast ham served with salad, pickles & warm cottage roll. BBQ chicken & blue cheese salad 13.00 With pickled celery. Steaks All steaks are served with mushrooms, onion rings, grilled tomato, peas & fries. 4oz sirloin steak 12.50 (o) 8oz sirloin steak 19.50 (o) 8oz fillet steak 24.00 (o) 10oz gammon steak 12.50 (o) With fried egg or pineapple. Sauces Peppercorn 2.00 Stilton 2.00 Béarnaise 2.00 Garlic butter 0.50 Side orders 3.00 each Mixed salad, medley of vegetables, chips, garlic bread, skinny fries, onion rings.
DESSERT MENU DESSERTS 5.95 Sticky toffee pudding Topped with caramelised bananas, served with toffee & banana ice cream. Lemon posset Served with raspberries & homemade shortbread. Chocolate & orange mousse Served with cream & chocolate orange snaps. Nectarine & almond tart Served with raspberry ripple ice cream. Wheatsheaf crunchy Honeycombed ice cream in a brandy snap basket with hot chocolate sauce. Strawberry sundae Strawberry ice cream, fresh strawberries, crushed meringue, soft marshmallows, strawberry coulis, pistachio nuts & crème Chantilly. Cheese board 2.50 surcharge Selection of cheeses with apple & raisin chutney, crackers, celery & apple.
DESSERT WINE Anakena Late Harvest 2009 Rapel Valley Chile single vineyard. 100ml glass 4.00 Margan Botrytis Semillon 2008 Hunter Valley Australia. 100ml glass 6.00 Why not ask about our extensive range of ports, cognacs & liqueurs available to accompany your dessert? HOT DRINKS Coffee 2.50 Filter coffee, espresso & decaffeinated. Cappuccino, double espresso or latte 2.95 Vanilla or caramel latte 3.35 Wheatsheaf affogato 5.25 Double espresso with a scoop of vanilla ice cream & fresh cream on the side. Tea 2.50 Breakfast, Earl Grey, mixed fruit, camomile, garden mint, pure green tea & decaffeinated. Hot chocolate 3.25