SMALL PLATES CHICKEN NOODLE SOUP 5.95 Thai broth, roast peppers, udon noodles DIPPY SCOTCH EGG 5.95 Volcanic black salt, chorizo ketchup SHREDDED HOG SAUSAGE ROLL 6.5 Chorizo ketchup, herb salad CIDER GLAZED PIG CHEEKS 7.95 Baked sweet potato, air dried bacon HERB CRUSTED GARLIC MUSHROOMS (V) 6.5 Porcini cream, truffled toast CURRIED CRAB & LEEK PASTY 7.5 Mint crème fraiche, herb salad BOX BAKED MINI CAMEMBERT (V) 7.95 Shallot crust, celery hearts, crusty bread, Marble IPA chutney MARBLE ALE BATTERED CHIPOLATAS 5.95 Katsu curry sauce MARBLE FOOD POTTED CHICKEN LIVER PATE 6.5 Smoked paprika butter, Marble IPA chutney, toast MARBLE FAVOURITES CHICKEN, HAM AND LEEK PIE 12.95 Mash or rustic fries and chip shop mushy peas STEAK AND MARBLE ALE PIE 13.95 Mash or rustic fries and chip shop mushy peas RED LENTIL SHEPHERDS PIE (Ve) 11.95 Baked sweet potato, rosemary crumb, steamed greens and vegetable gravy Add marinated feta (V) 1.25 TANDOORI BAKED SALMON 13.95 Bastmati rice, cucumber ribbons, mint crème fraiche PAN ROAST HUNTERS CHICKEN BREAST 13.95 Marble IPA rib sauce, air dried bacon, vintage cheddar, potato fondant MARBLE ALE BATTERED HADDOCK 11.95 Rustic fries, charred lemon, chip shop side
BRITISH STEAK 28 day aged British cattle brushed with beef dripping glaze served with air dried tomatoes, watercress and rustic fries 7oz FILLET 21.95 8oz SIRLOIN 16.95 9oz RIBEYE 17.95 SAUCES 3 peppercorn 2 IPA rib sauce 2 Marble Ale jus 2 THE SIGNATURE 14 oz BACON T-BONE 14.95 Fried hens egg, charred pineapple, air dried tomatoes, rustic fries MARBLE BURGERS MARBLE FOOD Made on site in a freshly baked lancashire oven bottom with tomato jam, shredded iceberg, burger sauce, pickle and rustic fries BEEF AND CARAMELISED ONION 9.95 SPICED MINTED LAMB 9.95 SMOKED CHILLI PEPPER HALLOUMI AND CHARRED VEGETABLE (V) 10.95 GARLIC AND ROSEMARY BRUSHED CHICKEN BREAST 9.95 BURGER EXTRAS 1.25 Vintage cheddar (V) Treacle cured bacon Drunken onions (V) Shredded BBQ hog Marinated Feta (V) SIDES Rustic fries (V) 3 Smoked garlic mayo, sage & onion salt Canadian fries 4 Melted cheddar and Marble Ale jus Root slaw (V) 3 Ranch dressing Steamed greens (V) 3 Rapeseed oil, smoked salt Grilled halloumi (V) 4 Smoked chilli pepper glaze Chopped house salad (V) 3 Tomato, pepper, onion, cucumber, rocket, ranch dressing
PUDDING LANE DARK CHOCOLATE AND ORANGE CHEESECAKE (V) 5.95 Stem ginger, clotted cream ice cream STICKY IPA TOFFEE PUDDING (V) 5.95 Butterscotch sauce, clotted cream ice cream KNICKERBOCKER GLORY (V) 5.95 Drunken raspberries, pistachio ice cream, vanilla cream, raspberry ripple meringue BANOFFEE PIE (V) 5.95 Butterscotch, vanilla cream, chocolate, peanut butter ice cream ANGLO FRENCH CHEESES (V) See our cheese menu to choose from 20 different cheeses served with Marble IPA chutney, crackers, pickled grapes and fruit bread
MARBLE SUNDAY ROAST Slow cooked meats with proper gubbins only available Sundays. From 12pm tll it's gone! DRUNKEN SLOW ROAST BEEF RUMP 12.5 Marinated in Marble Ale, garlic, thyme and aromatics with horseradish crème fraiche ROAST GARLIC AND SAGE PORK LOIN 12.5 Sage and red onion stuffing, smashed apple sauce and crackling LEMON & THYME HALF ROAST CHICKEN 12.5 Redcurrant jelly, grilled chipolatas ROAST SQUASH & GOATS CHEESE WELLINGTON (V) 12.5 Olive oil roast potatoes, veg gravy SUNDAY GUBBINS Col n cheese with vintage cheddar and rosemary crumb (V) Dripping roasties with sage and onion salt Pudding of Yorkshire with full fat milk (V) Steamed greens, buttered, with smoked salt (V) Roasted roots with garlic and rosemary (V) Boozed up beef gravy made with beef stock and Marble Ale All the effort with no washing up!
ANGLO FRENCH CHEESES An Anglo-French cheese selection served with artisan crackers, grapes, Marble IPA chutney, warmed fruit bread and celery (V) - Vegetarian (P) - Pasteurized (UP) - Unpasteurized 4 cheeses 9.95 9 cheeses 16.95 12 cheeses 21.95 1. COTSWOLD BLUE ORGANIC BRIE (V) (P) A rich creamy textured cheese from champion cheesemaker Simon Weavers. His award winning blue veined Brie from Gloucestershire is made from organic Friesian cow s milk from Kirkham Farm. 2. GOLDEN CENARTH (V) (P) Discovered accidentally when a Caerffili went too ripe. Carwyn Adams from Caws Cenarth in west Wales loved the taste and went into production. A gentle buttery cow s milk cheese. 3. OAKWOOD SMOKED (V) (UP) 12 month matured cow s milk cheddar from Fords Farm, Dorchester, thrown in an artisan oak smoker down the road for several hours over oak chipping and sent back. Lovely rich cheddar flavour with background notes of smoke. 4. RAGSTONE (UP) Mellow creamy goat s cheese log by Charlie Westhead from Sevenoaks, Herefordshire. A classic goat s style matured for 3 weeks with the addition of white mould giving a less acidic lemon scented finish. 5. NO. 5 GODDESS (V) (P) Gold winner at world cheese awards, Blur Bassist Alex James s semi soft Guernsey cow s cheese is washed in cider brandy and matured in Somerset. 6. STINKING BISHOP (V) (P) England s answer to the stinky Époisse. Charles Martell at Hunt Courts Farm in Dymock Gloucestershire makes it with Gloucester cow s milk and washes it in Perry before maturing for 4 months. 7. KELTIC GOLD (V) (P) A pungent washed rind cheese with a creamy smooth texture and a round sweet finish like an Alpine cheese. Sue Proudfoot of Whalesborough Farm, Cornwall washes it 3 times a day for 7 weeks in Cornish Cider. 8. SPENWOOD (V) (UP) Berkshire s English cousin to the Italian Parmesan. A hard pressed Ewe s milk cheese created after the Wilmores family holiday to Sardinia. Tasting notes of caramel, nuts and fruit. 9. BURT S BLUE PAST (V) (P) Claire Burt of Altrincham Cheshire created this beauty whilst on maternity leave from a Cheshire dairy. A semi soft cheese with blue veins is less harsh than a standard blue yet still has a creamy, salty finish.
10. BARBERS 1833 VINTAGE CHEDDAR RESERVE (V) (P) By the world s oldest surviving cheddar makers the sixth generation of the Barber family in Somerset are still going strong. Aged for 24 months with a creamy texture and smooth finish contains naturally occurring crystals that give a slight crunch. Slight sweet notes and tangy sharpness. 11. BURWOOD BOLE UP (V) (UP) Semi soft cow s milk cheese from Chalk Valley Farm in Dorset. Undertones of lemon and a sweet nutty finish to this rind washed cheese. 12. CROPWELL BISHOP BLUE STILTON (V) (P) The only Stilton ever to be served on Concorde. With its rich tangy flavour and velvety texture the Skailes family of Nottinghamshire age it for 12 weeks. The Stilton name like with Champagne can only use its name due to its region of origin making it world famous. 13. COMTE EXTRA PRESTIGE (UP) From the Alpine Jura mountains in Switzerland. A firm textured cheese made with Montbèliarde cow s milk and matured for 2 years. Fruity, nutty notes. 14. LIVAROT (P) AKA The Colonel due to its straps being reminiscent of Colonel s stripes. A soft pungent washed rind cheese made from the milk of Normandy cows. Matured for 8 weeks with background flavours of spice, lemon and saltiness. 15. GAPERON (P) Flavoured with cracked peppercorns and garlic and moulded into a dome. A soft cow s milk cheese from Auvergne region of France. 16. ÉPOISSES DE BOURGOGNE (UP) From Bourgogne, France, a soft and pungent cow s milk cheese. Traditionally washed in pomace brandy and matured for 6 weeks. Due to its extremely soft texture it is served in a pot. 17. DESSERT DES TRAPPISTES (UP) A pressed cow s milk cheese from Picardie, Northern France. Made at the Mont des Cats Abbey. It has a soft creamy finish. 18. MORBIER (UP) Matured for 3 months in the small village of Morbier, Franche-Comté, France. A strong smelling cow s cheese with a rich creamy texture has a slight bitter aftertaste. Traditionally leftover evening curds were pressed and covered in ash and then morning curds placed on top resulting in a thin sandwiched effect.. 19. PETITE MUNSTER (UP) From the Munster Valley, France. Aromatic, creamy and semi soft with tangy and spicy notes this cows cheese is brushed with brine for 7 weeks to give a sticky orange rind. 20. CAMEMBERT (V) (UP) A soft ripened cow s cheese from Normandy France. Traditionally packed in its wooden box that meant exporting to the USA was possible. A firm favourite of French soldiers in the Great War.
WINE LIST WHITES Palazzo del Mare, Catarrato, Sicily, 2016, 12% (125ml) 3 (175ml) 4.2 (250ml) 6 (750ml) 15.7 Fresh and well balanced with a peach and pineapple aroma. Bella Modella, Pinot Grigio, Italy, 2016, 12% (125ml) 3.15 (175ml) 4.45 (250ml) 6.3 (750ml) 18.95 Effortlessly refreshing white, full of citrus, white currant and pear fruit with a clean finish. V, Sauvignon Blanc, New Zealand, 2015, 12.5% (125ml) 3.45 (175ml) 4.85 (250ml) 6.9 (750ml) 20.6 Gooseberries, passionfruit and citrus with the perfect level of zippy acidity to keep it fresh. REDS Cape Heights, Merlot, South Africa, 2016, 14% (125ml) 3 (175ml) 4.2 (250ml) 6 (750ml) 15.7 Juicy bramble fruit mingles with a hint of chocolate and spice in this smooth and moreish Merlot. Lopez de Haro, Crianza Rioja, Spain, 2014, 13.5%. (125ml) 3.45 (175ml) 4.85 (250ml) 6.9 (750ml) 20.6 Soft, mature red fruit and toasty vanilla from 12 months spent in French oak barrels. Kaiken Malbec, Argentina, 2015, 13.5% (125ml) 3.6 (175ml) 5.05 (250ml) 7.2 (750ml) 21.6 Intense, strong and juicy with persistent finish. ROSE Maison de Vigneron, Rose, France, 2016, 12% (125ml) 3 (175ml) 4.2 (250ml) 6 (750ml) 15.7 A dry yet fruity rose from Gascony. Full of sunshine soaked red berry fruits. SPARKLING Cavit Lunette, Prosecco, Italy, NV, 11% (20cl) 8 Crisp fruit flavours with a clean, refreshing finish.
WINE LIST BY THE BOTTLE WHITES Ciello, Catarrato, Italy, 2016, 13.5%, 17 Fresh, crisp and fruity wine with a nice texture. Organic, unfiltered, low intervention. Cantine Monteforte, Soave Classico Superiore, Italy, 2015, 13%, 22.5 A soft, voluptuous wine with good mineral depth, roundness and a clean, crisp citrus finish. Domaine de Brescou, Viognier, France, 2015, 12.5%, 24 Fresh and fruity with yellow apples, pears and peaches, good depth and tension on the palate. REDS Ciello, Nero d Avola, Italy, 2016, 13%, 17 Juicy, fruity red with a touch of spice on the back palate. Organic, unfiltered, low intervention. Lavradores de Feitoria, Tinto, Portugal, 2013, 13%, 23. Full of red fruits, medium-bodied, crunchy with good tannins, balanced acidity and an earthy minerality. Il Faggio, Montepulciano d Abruzzo, Italy, 2015, 13%, 23.2 Warm, full-bodied and very drinkable. Ripe dark fruits with notes of cured meat and toast. ROSE Chateau St Pierre Provence Rosé, France, 2015, 11.5%, 23 A classic style from Provence. A powerful nose of white peach and spice. Dry and refreshing. SPARKLING Dolci Colline Prosecco Spumante, Italy, NV, 11.5%, 22.4 A delicate and lively fizz, delivering notes of citrus and green apple with a clean, refreshing finish.
HOT DRINKS ENGLISH BREAKFAST TEA 1.9 ESPRESSO 1.9 DOUBLE ESPRESSO 2.5 AMERICANO 2.1 CAPPUCINO 2.2 CAFFE LATTE 2.2 MOCHA 2.75 HOT CHOCOLATE 2.2