SEPTEMBER 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
TOMATO TARTARE
grilled goats cheese, basil, herb oil gf/v
8
CRISPY BANG BANG CAULIFLOWER
peanut and ginger sauce, pickled slaw ve/gf
7.5
LOCAL BLACKBERRY AND BLACK PUDDING CROSTINI
charred bread, mustard sauce gfa
9
SEARED HAND DIVED SCALLOPS
cafe de paris butter, garlic and herb pangrattato
12.5
PORK AND NDUJA TERRINE
charred breads, apple cider jam gfa
10
MAIN COURSE
BRAISED LAMB BHUNA
fried rice, poppadom, red onion, cucumber and coriander salad gf
23
CHARGRILLED 8oz RIBEYE STEAK
roast field mushroom, basil and garlic glazed tomato, french beans, choice of potatoes gf
32
PAN-ROAST CHICKEN SUPREME
glazed carrots, buttered romanesco, sauce supreme
22
PAN-SEARED SALMON FILLET
smoked mussel veloute, sea vegetables, wild garlic oil gf
24
WILD MUSHROOM AND WHITE TRUFFLE RISOTTO
shallots, spinach, parmesan, root vegetable crisps gf/vea
20
HAND-PRESSED PRIME STEAK BURGER
coleslaw, chef’s burger sauce, bacon, lettuce, tomato, red onion, monterey jack cheese, hand cut chips or fries gfa/dfa
single stack 18
double stack 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.