The White Horse Menu

British chicken breast In a Portobello & porcini mushroom sauce, with truffle oil in a short crust pastry. 1320kcal

(V) topped with a herb and pumpkin seed crumb. 1153kcal

(VE) Topped with carrot and sweet potato mash. Served with long stem broccoli and roast carrots. 531kcal

Lamb shank in a rich minted gravy topped with a herb mash. 1021kcal

Beef cooked in Nicholson’s Pale Ale, encased in short crust pastry. Awarded gold at the British Pie Awards. 1362kcal

Salmon & king prawns in a creamy white wine sauce, topped with parsley & mature Cheddar mash. 871kcal

Cooked in a rich red wine sauce, topped with light pastry. 1570kcal

(VE) Vine cherry tomatoes and roast shallots with a Yorkshire ale glaze on a light pastry case. 236kcal

On sourdough bread with horseradish cream & pickled pink onions. 333kcal

With mango & sweet chilli salsa 205kcal

with horseradish cream mayonnaise. 345kcal

(V) Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.

(V) Oven baked Padrón peppers, houmous, marinated olives, crispy long stem broccoli, garlic sourdough flatbread and halloumi fries, with a selection of dips. 1748kcal

Wholetail Scottish scampi, king prawns with Marie Rose sauce and smoked Scottish salmon, beer-battered haddock goujons and mini salmon & dill fishcakes with tartare sauce and lemon aioli. 1126kcal

Balsamic glazed mini chorizos, sticky beef brisket croquettes, boneless chicken pieces and Padrón peppers and halloumi fries, with a selection of dips. 1948kcal

21-day-aged ribeye steak with vine cherry tomatoes, green salad and chunky chips. With your choice of Béarnaise*, craft ale mushroom & bacon* or peppercorn* sauce. 1069kcal

Schnitzel smothered in garlic butter, with lemon aioli and skin-on fries. 1421kcal

On a bed of seasonal salad topped with pumpkin seeds. 533kcal

(VE) Beluga lentil, kale, brown rice and quinoa salad, houmous, and grilled long stem broccoli, topped with pumpkin seeds. 534kcal

Hand-carved ham with two fried free-range eggs, chunky chips and golden betroot piccalilli. 888kcal

With herb-glazed baby potatoes, house salad and lemon aioli. 553kcal

A combination of hand-battered* haddock and breaded wholetail Scottish scampi with chunky chips, mushy peas and tartare sauce. 1223kcal

Haddock hand-battered in Nicholson’s Pale Ale, with chunky chips, mushy peas and tartare sauce. 959kcal

(LARGE)

Outdoor-bred British Pork sausages on a bed of creamy mash, topped with rich caramelised onion gravy and crispy onions. 1019kcal

(V) Topped with a mature Cheddar crumb, served with garlic flatbread. 1104kcal

Chargrilled chicken breast, pan-fried chorizo and long stem broccoli with baby potato wedges. 734kcal

Crispy chicken breast, smoked back bacon, avocado and smoked Cheddar cheese. 1457kcal

Chargrilled beef patty, with smoked Cheddar cheese and smoked back bacon. 1208kcal

Double beef patty, cheese sauce, smoked back bacon, tobacco onions and a crushed hash brown. 1538kcal

(VE) Plant-based patty, pickled pink onions, vegan mature slice (made with coconut oil), jalapeños & tomato salsa, served with a house salad. 651kcal

(V) 401kcal

(V) 423kcal

(VE) 57kcal

(VE) 33kcal

(V) 529kcal

(VE) 90kcal

(V) With a choice of bourbon vanilla ice cream or custard. 453kcal

(V) With salted caramel sauce. Vegan serve available 692kcal

(V) (VE) With a choice of bourbon vanilla ice cream or custard. Vegan serve available. 473kcal

(V) Light pastry case filled with an orange Prosecco curd, glazed with meringue and served with mint & strawberry salsa and Bourbon vanilla ice cream. 619kcal

On sourdough bread with horseradish cream and pickled pink onions. (333kcal)

(VE) Vine cherry tomatoes and roast shallots with a Yorkshire ale glaze on a light pastry case. (236kcal)

With sourdough bread and butter. (330kcal) Vegan serve available. (347kcal

With mango & sweet chilli salsa. (205kcal)

(V) Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños. (933kcal)

Succulent roasted half chicken with sage and onion stuffing. (1617kcal)

(V) Almonds, walnuts, sweet potato and root vegetables served with a rich vegetarian gravy. (1164kcal) Vegan serve available. (1058kcal)

(VE) Topped with carrot and sweet potato mash. Served with long stem broccoli and roast carrots. (531kcal)

With red pepper and baby onions in Fino sherry sauce and short crust pastry. (1240kcal)

Herb-crushed baby potatoes, long stem broccoli and a king prawn, mussel & white wine butter sauce. (800kcal)

(VE) Beluga lentil, kale, brown rice and quinoa salad, houmous and grilled long stem broccoli, topped with pumpkin seeds. (534kcal)

(V) Topped with a mature Cheddar crumb, served with garlic flatbread. (1104kcal)

Outdoor-bred British pork sausages on a bed of creamy mash, topped with rich caramelised onion gravy and crispy onions. (1019kcal). Vegetarian serve available. (646kcal)

Slices of 21-day-aged roast Sirloin of beef, on farmhouse bread with balsamic caramelised onions and horseradish sauce (805kcal). With your choice of skin-on-fries, (401kcal) chunky chips, (423kcal) salad. (33kcal)

A combination of hand-battered* haddock and breaded wholetail Scottish scampi with chunky chips, mushy peas and tartare sauce. (1223kcal) 50p from each dish sold will be donated to Shelter.

Crispy chicken breast, smoked back bacon, avocado and smoked Cheddar cheese. (1457kcal)

Chargrilled beef patty, smoked back bacon and smoked Cheddar cheese. (1208kcal)

Double beef patty, cheese sauce, smoked back bacon, tobacco onions and a crushed hash brown. (1538kcal)

(VE) Plant-based patty, pickled pink onions, vegan mature slice (made with coconut oil), jalapeños & tomato salsa, served with a house salad. (651kcal)

(V) (401kcal)

(V) (423kcal)

(VE) (57kcal)

(VE) (33kcal)

(V) (529kcal)

(VE) (90kcal)

(V) (619kcal). Light pastry case filled with an orange Prosecco curd, glazed with meringue, with mint & strawberry salsa and bourbon vanilla ice cream.

Balsamic glazed mini chorizos, sticky beef brisket croquettes, boneless chicken pieces, Padrón peppers, with a selection of dips.

(V) Oven baked Padrón peppers, houmous, marinated olives, crispy long stem broccoli, garlic sourdough flatbread and halloumi fries, with a selection of dips.

Wholetail Scottish scampi, king prawns with Marie Rose sauce and smoked Scottish salmon, beer-battered haddock goujons and mini salmon & dill fishcakes with tartare sauce and lemon aioli.

(V) with guacamole, sour cream and salsa.

(V)

(V) Salted caramel profiteroles with chocolate sauce and baked vanilla cheese cake with raspberries in sauce.