OCTOBER DINNER MENU AT THE CRICKETERS
Small menu, big flavours, always from fresh ingredients made with love & creativity by our incredible
Chefs Jake Wragg & Richard Hart
STARTERS
DUO OF PARTRIDGE
pan-seared breast, confit leg, white wine and mushroom sauce, croutes gfa
11.5
TORCHED MACKEREL
asian slaw, coriander oil, micro herbs gf/df
9.5
SMOKED MUSSELS AND CHORIZO
charred bread, pan sauce gfa
9.5
SOUP OF THE DAY
warm rustic bread ve
9.5
CHICKEN LIVER PARFAIT
charred bread, cranberry jam gfa
8.5
MAIN COURSE
PAN-SEARED CALVES LIVER
mashed potato, bacon, seasonal greens, jus gf
20
PAN-ROAST VENISON SADDLE
dauphinoise potato, glazed chanteneys, blackberry and juniper jus gf
25
SEAFOOD GRATIN
norwegian prawns, salmon, hake, haddock, cod, leeks, dill, white sauce, smoked applewood cheese gf
20
CHARGRILLED SIRLOIN STEAK / SEARED CAULIFLOWER STEAK
field mushroom, basil and garlic glazed tomato, french beans, choice of potatoes ve gf/df
32 / 22
choice of sauce, please ask your server
3.5
GAME CASSEROLE
mashed potato, suet dumpling, seasonal greens df
22
CRISPY CHICKEN BURGER
spiced mayo, cos lettuce, pickled red onion, hand cut chips or fries
single 18 / double 23
DESSERT
We’ll be honest, our desserts are an ever changing affair. Examples you might find on your visit however include – Lemon Posset, Creme Brûlée, Chocolate & Salted Caramel Roulade, Lemon Cheesecake. Then of course there’s DANNS Premium Ice Cream.
VE - Vegan / GF - Gluten Free / GFA - Gluten Free Adaptable / DF - Dairy Free
If you have any allergies please notify your server
All our food is prepared fresh in a kitchen where nuts, gluten and other known allergens maybe present. Please note we take caution to prevent cross-contamination, however, any product may contain traces as all menu items are produced in the same kitchen.