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The Food |
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| Our new conservatory.....View 1 | ...... and View 2 | |||
| No, we don't really employ this gent.... |
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....but the service will be as good as his! |
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BUCK
INN
‘CULINARY’ DELIGHTS we work on a Blackboard Menu system (backed up with individual menu cards) this
enables us to make regular amendments, and
keep our customers abreast of changes, at all times. Our
Chef, Joey, working in conjunction with Phil and Margaret, offer
the following examples but
menu changes are always afoot! Produce obtained from local butchers, fishmongers etc. Booking
is always advisable.
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STEAKS
(available 7-9 pm)
(served with grilled tomato and chunky chips)
| 9 oz Fillet | 16.45 |
| 12 oz Sirloin | 16.45 |
| 16 oz T-bone | 16.45 |
| 16 oz Peppered Rump finished with a fried egg on top | 16.45 |
| 40 oz Rump (FREE
if FULLY eaten!!) (must be pre-ordered) |
30.00 |
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SAUCES or TOPPINGS (all cooked to order) |
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| Toppings: Garlic Butter, Blue Cheese, | 1.95 |
| Sauces: Diane, Port and
Stilton, Pepper, Red Wine Creamy Bacon and Mushroom |
2.75 |
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VEGETARIAN DISHES |
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| Vegetable Stirfry selection of vegetables stir fried with black bean sauce | 6.95 (v) |
| Vegetable Lasagne layers of pasta sheets with a succulent ratatouille topped with a mornay sauce served with home made chunky chips and a salad garnish | 8.50 (v) |
| Ariabiatta with a choice of Tagliatelle or Penne Pasta lightly spiced tomato sauce | 8.95 (v) |
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All our food is freshly cooked to order - at busy times it may take our Chef a little longer to prepare.
All subject to availability.
We recommend that those with dietary requirements contact us beforehand, we will always try to oblige. |